BOKA is looking for a full-time Sous Chef.  

Who we are: 

BOKA is a Chicago institution with 20 years of history, 12 years of Michelin Stars, and numerous James Beard Awards. We offer a seasonally driven tasting menu as well as an a la carte menu; both with expertly executed preparations, delivering a graceful, yet unpretentious experience and a genuinely excellent meal. While we take our jobs very seriously, we believe that hard work and a good time can happen simultaneously.  

Who we’re looking for: 

We are interested in people who have a drive to hustle and get better every day; people who are dedicated to their craft and open to absorbing and sharing information with like-minded individuals. A collaborator to work in tandem with when developing our seasonal menus.   

Requirements of a BOKA Sous Chef: 

• Our Sous Chef will work closely with the Executive Chef, CDC, and other culinary management, to maintain the highest quality and standards in daily operations of the kitchen. This position also has an active role in the management and development of Line Cooks, Prep Cooks, and all hourly team members.   
• Communication is a must. Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues. 
• Ensure all health and safety standards are upheld by enforcing high sanitation standards.    
• Address all kitchen-related problems and incidences in a timely and effective manner.   
• Daily maintenance of BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.   
• Maintain a positive working relationship with FOH and BOH staff at all times.  
• Ensure that all recipes, products, food preparations, and food execution meet restaurant's specifications and commitment to culinary excellence. 
• To the highest degree possible, ensure that kitchen & physical plant is kept clean and safe for everyone. 
• Ensure all team members are appropriately trained to execute stations properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role  
• Learn to oversee labor costs.  
• Learn to track on a weekly basis and alert leadership of any staffing needs or overages.  

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!    

Qualifications: 

• 2-3 years' experience in a Sous Chef role, preferably in fine dining  
• Patient and empathetic toward others   
• Practices high standards of cleanliness   
• Strong leadership skills   
• Highly organized   

Physical Requirements: 

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds 
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals 
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces 
• Ability to bear exposure to hot and cold environments 

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!  Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!