Chef de Cuisine (Executive Sous Chef)

Black Briar is a distinguished American restaurant located in the vibrant West Loop neighborhood of Chicago. As a creative dining establishment anchored by an open coal grill, a serious raw bar, and ingredient-first cooking, Black Briar seeks to deliver an authentic Chicago tavern soul through a menu that is both refined and approachable. The restaurant is led by Chef Jimmy Papadopoulos, whose vision centers around crafting dishes that earn their place in a city known for high culinary standards. Black Briar is committed to building a permanent kitchen and a dedicated team that upholds a culture of quality, consistency, and culinary excellence. They focus on developing a kitchen with a point of view and standards that reflect the deep connection to the community and the city they call home.

The Chef de Cuisine (CDC) at Black Briar serves as the operational heart of the kitchen, playing a vital role in executing and evolving the culinary vision alongside the Chef/Owner. This leadership position involves direct oversight of all aspects of kitchen performance, ranging from prep work through service close. The CDC reports directly to the ownership group and is their most trusted voice behind the pass. This role is characterized by hands-on leadership; the CDC is expected to work alongside the kitchen team on the line, in the walk-in cooler, and in the weeds during service. Candidates who prefer distant supervision would find this position unsuitable.

The kitchen at Black Briar is designed around its signature coal grill and raw bar, highlighting live-fire cooking techniques and an ingredient-driven menu rooted in American tavern traditions. The cuisine prioritizes flavor and substance over novelty, with each menu item justified by its merit. The CDC is responsible for upholding the highest standards of food quality, consistency, portioning, and presentation every shift. Beyond culinary execution, the role encompasses full back-of-house operations, including scheduling and labor management, supply and equipment oversight, adherence to safety and sanitation regulations, inventory control, and cost management.

Black Briar offers a competitive salary range of $70,000 to $90,000 annually, with additional performance bonuses linked to food cost management, kitchen consistency, and team retention. Benefits include health insurance with employer contributions, an employee dining benefit, and opportunities for merit-based salary increases through annual performance reviews. The company is committed to fostering an inclusive work environment that reflects the diversity of Chicago. This position is ideal for candidates eager to lead a passionate kitchen team, embrace culinary craftsmanship, and contribute meaningfully to a dynamic restaurant with a strong local identity.