Bandol intertwines French and Mediterranean classics with modern seafood, raw bar with an American sophisticated casual touch. Located within the heart of Chicago’s financial district, Bandol appeals to a cross-section of professionals, seasoned travelers, and a burgeoning segment of local residents offering a unique dining proposition in downtown.

The Sous Chef is responsible for ensuring exceptional guest service.  Demonstrate leadership skills by continuously motivating, coaching, training and developing hourly personnel.  The Sous Chef must have comprehensive knowledge of all standard operational procedures, cost controls and BOH systems within the restaurant.

Qualified candidates will have 1-2 years of stable management experience in a full service, high-volume restaurant with a focus on exceptional service.  An established, progressive career history is a must. We offer a competitive salary, quarterly bonus, excellent benefits package including medical, paid vacation, meals, and room for growth.

Some benefits of the position are the following but not limited to:

• Health Insurance
• Retirement Savings
• Complimentary Meals
• Paid Vacation
• Paid Sick time
• FMLA Leaves
• Quarterly Bonus Potential

• Proficient in Word, Excel and Outlook
• Has basic computer skills in (word, excel, outlook)
• At least 1-2 years of kitchen management experience in the restaurant industry
• Ability to stand and walk for 8-12 hours per day.
• Safely move about in all areas of the restaurant
• Will frequently reach, feel, bend, stoop and carry.
• Ability to carry up to 30 pounds
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Work in space with variable ventilation, smoke and extreme temperatures
• Must be able to tolerate higher levels of noise from customer and employee traffic while in the field.