Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Flexible Schedule
Job Description
Located in the vibrant SW Chicago area of Chicago, IL, this established restaurant group is recognized for its commitment to quality, guest satisfaction, and operational excellence. Known for its dynamic team environment and strong leadership, the company prides itself on delivering exceptional dining experiences through meticulous kitchen operations and a professional approach to hospitality. With a reputation for fostering growth and encouraging team development, this restaurant is an ideal workplace for professionals looking to advance their culinary career within a structured and supportive setting.
The role of Sous Chef is pivotal within the restaurant's Back of House (BOH) operations. T... Show More
The role of Sous Chef is pivotal within the restaurant's Back of House (BOH) operations. T... Show More
Job Requirements
- High school diploma
- Prior restaurant or hospitality work experience
- Culinary degree or certificate preferred
- Ability to work 50-55 hours per week
- Must have ServSafe Food Certification
- Physical ability to lift up to 50 pounds frequently
- Strong communication and leadership skills
- Ability to follow company policies and procedures
- Willingness to work in a fast-paced, 7-day per week restaurant environment
- Flexibility to be transferred to other locations if needed
Job Qualifications
- Culinary degree or certificate preferred
- High school diploma required
- Prior experience in a restaurant or hospitality position
- Strong leadership and communication skills
- Excellent guest service skills
- Ability to make independent decisions and solve problems
- Knowledge of food safety and sanitation standards
- Proficiency in business systems used for scheduling and inventory management
Job Duties
- Managing and directing the work of BOH team members including hiring, scheduling, assigning and directing work
- Training, coaching, counseling, and disciplining BOH staff
- Conducting regular meetings and ensuring proper education of BOH personnel
- Performing inventory management, controlling variances, and ordering supplies
- Conducting performance reviews and resolving employee complaints
- Managing food and labor cost controls
- Ensuring adherence to company policies and food safety standards
- Acting as the lead in the absence of the Chef
- Utilizing company business systems like POS, HRIS, and scheduling software
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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