Executive Sous Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $90,000.00

Benefits

competitive salary

Quarterly bonus

Paid time off including paid holidays, personal days and vacation

401(k) retirement plan

Blue Cross Blue Shield Medical Insurance

dental and vision insurance

life, accident protection and critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program focusing on mental health and wellness

Job Description

Summer House Santa Monica is a vibrant restaurant that offers a California-inspired, chef-driven menu focusing on fresh, simple ingredients sourced from local growers and sustainable products. The restaurant emphasizes a heavy focus on vegetarian, vegan, and gluten-free options, catering to diverse dietary preferences with thoughtfully crafted dishes. This commitment to quality and sustainability highlights Summer House's dedication to not only serving delicious food but also promoting environmentally responsible practices. The menu is a reflection of California's rich agricultural heritage, combining creativity and health-conscious choices to deliver an exceptional dining experience in a warm, welcoming atmosphere.

Summer House Chicago... Show More

Job Requirements

Minimum high school diploma or equivalent
At least 2 years of Executive Sous Chef experience
Strong leadership and organizational skills
Ability to work varied shifts including early mornings, late nights, weekends and holidays
Physical ability to lift up to 50 pounds
Excellent communication and teamwork skills
Experience with inventory management and cost control
Ability to work under pressure in a fast-paced environment

Job Qualifications

4+ years of Executive Sous Chef experience in a full-service restaurant
Ability to lead and manage the kitchen staff

Job Duties

Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs
Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
Lead BOH pre-shift meetings and participate in line, temp and cooler checks and food tastings for the shift
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Perform regular line checks throughout the day to ensure quality of all menu items
Purchase and order food product and supplies for the restaurant including daily product order
Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Job Location

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