Sous Chef

Naperville, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $51,500.00 - $69,600.00

Work Schedule

Rotating Shifts

Day Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid vacation

401(k) Plan

Annual bonus

Professional development opportunities

Job Description

The Lake is an upcoming private social club slated to open in October 2026 in Chicago's vibrant River North neighborhood. Spanning an expansive 26,000 square feet, this exclusive clubhouse will merge a timeless brick-and-limestone exterior with sleek, contemporary interiors. The design aims to craft an environment that is both elegant and welcoming, perfectly suited to encouraging a lively and inclusive community atmosphere. At the heart of The Lake's offerings is an exceptional food and beverage program that highlights diversity and quality, creating a central gathering space for individuals from varied backgrounds who appreciate spending meaningful time with family and friends. The facility will feature three unique dining venues: a French-inspired brasserie, a British American restaurant, and an Italian trattoria. Complementing these are two cocktail bars, a members' wine cellar, a rooftop terrace, three guest rooms, and a boutique spa, all curated to provide a dynamic and luxurious experience for members.

The Lake marks the debut property of Topography Hospitality, a distinguished hospitality company founded by Liam Krehbiel in 2021. Topography is committed to developing and managing a premier collection of hotels and clubs known for excellence in guest experience, employee satisfaction, strong financial performance, and environmental stewardship. With upcoming projects slated across Wisconsin, New England, and North Carolina, Topography is building a brand synonymous with quality and innovation in the hospitality sector.

The Culinary, Beverage & Service Philosophy at The Lake centers on honoring timeless culinary classics across three distinct cuisines. The club prides itself on delivering hospitality that is chef-driven and craft-oriented rather than formulaic, combining technical excellence with a warm and human approach. The service standards are consistently refined yet avoid rigidity or impersonality. Every interaction, from the quality of ingredients and cooking to collaboration with front-of-house teams and service pacing, reflects this philosophy, ensuring each guest’s experience is personal, intentional, and memorable.

The Sous Chef position plays a pivotal role in supporting the Executive Chef to lead daily kitchen operations across The Lake's dining venues. This role demands a disciplined and passionate culinary leader with a commitment to maintaining the highest standards of culinary execution and kitchen cleanliness. The Sous Chef is responsible for upholding exceptional quality control, nurturing a collaborative and positive kitchen culture, and driving continuous improvement within fast-paced, detail-oriented environments. The ideal candidate will not only have strong culinary fundamentals but also excel in team mentorship, operational efficiency, and contributing to menu development. This full-time role offers a competitive compensation package inclusive of base salary, annual bonus, and a 401(k) plan alongside comprehensive medical, dental, and vision benefits plus paid vacation. Located in Chicago, IL, this opportunity is perfect for culinarians eager to be part of a ground-breaking private club in an exciting urban locale, ready to shape stand-out dining experiences for diverse clientele.

Job Requirements

3-5 years of culinary experience in professional kitchen environments
Previous experience in sous chef or senior line cook roles
Knowledge of food safety and sanitation standards
Ability to work in fast-paced high-pressure settings
Strong leadership and team management skills
Excellent communication and interpersonal abilities
Flexibility to work varied shifts including nights weekends and holidays
Commitment to upholding high culinary and service standards
Willingness to participate in pre-opening activities and continuous learning

Job Qualifications

3-5 years of experience in progressive kitchen roles including experience as a sous chef or senior line cook
Experience in high-quality restaurants luxury hotels or private clubs preferred
Strong understanding of classical cooking techniques kitchen organization and food safety standards
Ability to lead a team in a fast-paced high-expectation environment
Experience with pre-opening environments is a plus
Demonstrated leadership skills with the ability to mentor and develop culinary teams
Knowledge of inventory management and cost control practices
Excellent communication and collaboration abilities
Passion for delivering exceptional culinary quality and guest experiences
Alignment with company core values including drive teamwork empathy excellence integrity judgment creativity positive attitude and self-awareness

Job Duties

Oversee daily kitchen operations ensuring consistency quality and efficiency in all food preparation and service
Lead service periods ensuring dishes are executed to the highest standards and delivered in a timely manner
Maintain organization cleanliness and proper food handling practices in accordance with health and safety standards
Support the coordination between kitchen and front-of-house teams to ensure seamless service
Uphold and enforce recipes plating standards and preparation techniques
Conduct regular line checks and quality control measures before and during service
Ensure proper storage labeling and rotation of all food products
Assist in menu development tastings and seasonal updates as directed by the Executive Chef
Supervise and mentor line cooks and prep cooks providing training and ongoing feedback
Foster a positive respectful and high-performance kitchen culture
Assist in hiring onboarding and scheduling of kitchen staff
Lead by example with professionalism urgency and attention to detail
Support food cost management through proper portioning waste reduction and inventory control
Assist with ordering receiving and vendor relationships to ensure quality and consistency of ingredients
Monitor labor efficiency during shifts and support scheduling needs
Contribute to delivering a consistently exceptional dining experience through quality and consistency
Collaborate with front-of-house leadership to ensure alignment on service timing and guest expectations
Support special events private dining and club programming as needed
Participate in pre-opening activities including kitchen setup equipment organization and staff training
Assist in developing systems prep lists and operational workflows
Identify opportunities for process improvement and operational efficiency