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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Paid Personal Time Off
Health Insurance
Dental Insurance
AFLAC
retirement savings plan
Job Description
Soul & Smoke is a vibrant and dynamic culinary establishment renowned for its exceptional barbecue and comfort food offerings. Operating multiple restaurant locations in Evanston, Avondale, and the West Loop, complemented by two food trucks and a dedicated catering team, Soul & Smoke has rapidly built a strong reputation for quality, community engagement, and authentic flavors. As a Black-owned and women-led business, Soul & Smoke emphasizes community inclusivity and social responsibility, demonstrated by initiatives such as offering customers the option to purchase meals for neighbors in need and collaborations with prominent nonprofits like World Central Kitchen to support underserved populations.... Show More
Job Requirements
- High school diploma or equivalent
- Previous management experience in a restaurant kitchen
- Valid food manager certificate
- Allergen certificate
- Ability to walk and stand for extended periods
- Capability to lift up to 50 pounds
- Valid driver’s license
- Availability to work evenings weekends and extended hours
- Strong communication and leadership abilities
- Proficiency in inventory software and POS systems
Job Qualifications
- Management experience with strong culinary background
- Experience in multi-unit and fine dining preferred
- Proficiency in food cost tracking menu pricing and inventory management
- Strong organizational and computer skills including spreadsheets POS and inventory software
- Effective communication leadership and people skills
- Passion for training and mentoring staff
- Valid food manager and allergen certificates
- Ability to represent the company at public client and industry events
Job Duties
- Train and mentor kitchen staff maintaining high standards in food quality and execution
- Lead with integrity and humility supporting staff effectively
- Use inventory software to manage food costs pricing inventory and ordering
- Collaborate with Executive Chef on live demonstrations new dish rollouts and menu research and development
- Master all back-of-house roles to support team training and assist during busy service times
- Solve problems positively and lead quality control through walk-in and waste log management and line checks
- Oversee kitchen operations across locations ensure clear communication and consistency
- Assist with offsite events and industry activations as needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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