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Sous Chef at Nico (OOHG)

Nico (OOHG)More Info

Full Time • Salary (Based on Experience)
Expired on Oct 5, 2018

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1 year

Job Details

Position Summary Back-end management that directs and oversees all activities at Nico Osteria in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

  • Maintains high quality and consistency in all BOH processes. These processes include, but are not limited to, food production and delivery, customer care, equipment maintenance, and overall cleanliness.
  • Ensures the BOH is properly staffed, and all cooks report to work in a timely manner. When there is a break down in staffing, takes a proactive approach to solve staffing issues. The Executive Sous Chef is expected to work the line, as needed.
  • Leads by example. Know all BOH employees look to you for guidance regarding cooking technique, behavior, and work ethic.
  • The sous chef leads the way and takes the time to teach each staff member proper technique and execution of those techniques. The Sous Chef guides, teaches, motivates staff to follow recipes, encourages healthy communication throughout the team. Through teaching, the Sous Chef ensures all cooks are continually improving their skill set.
  • Takes a lead role during menu planning discussions.
  • By maintaining a positive attitude, the Sous Chef promotes cooperative effort, a team spirit, and good morale among all employees BOH/FOH.
  • Fosters a team atmosphere.
  • Develops and maintains relationships with all vendors and farmers.
  • Develops recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
  • Participates in other menu planning activities. This includes the determination of purchasing specifications, product and recipe testing, and menu development.
  • Continually focuses on improving food and labor cost. Ensures proper product rotation, utilization, and inventory to ensure minimum waste.
  • Helps with purchasing all back of house supplies and oversee use to ensure minimum waste.
  • Takes a proactive approach to facility maintenance, and leads the way when solving problems.
  • Resolves complaints from guests in a polite, friendly manner
  • Have strong communication with other BOH managers/supervisors, as well as FOH managers.
  • Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume. May also have to work the line in slower seasons or off peak times.
  • Has a strong understanding of company background and philosophy.
  • Performs other work-related duties as assigned.
  • Maintains composure under pressure.




Minimum Qualifications (Education, Experience, Skills)

  • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required
  • Culinary degree or college degree preferred with concentration in food preparation, management, nutrition, or related field.
  • Previous restaurant experience required.
  • Previous management experience preferred.
  • Willingness to work mornings, evenings, weekends and holidays as required.
  • Strong communication skills to train and motivate employees.
  • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
  • Positive attitude required.
  • ServSafe Certification required
  • City of Chicago Food Handlers Certification preferred

Physical Demands and Work Environment


The work that restaurant chefs do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with staff and guests. Managers typically work fifty to sixty hours a week. However, because the restaurant serves the public and are open seven days a week, managers may work longer, irregular hours.


This position requires staff to work in close quarters with other staff and/or guests which may result in physical, non-sexual contact with other staff and/or guests.

The description of the physical demands and the work environment characteristics here represent those that must be met by a staff to successfully perform and those a staff encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the manager is regularly required to talk or hear. The manager frequently is required to stand and walk. The manager is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The manager may frequently lift and/or move up to 50 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the manager is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

Compensation details

employer contribution to medical, voluntary dental/vision/life, paid vacation, manager bonus program, dining discount, paid sick leave pay, employer contribution 401K

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