We are currently seeking a Sous Chef to join our talented team!  We offer a great work environment, benefits, PTO and growth opportunities.


With their combined 35 years in the hospitality business, husband-and-wife partners Ryan and Anna O’Donnell created Ballyhoo Hospitality, which champions the qualities that make a neighborhood restaurant great. The heart-felt greeting when you walk in the door, service that makes you feel cared for and a warm ambiance that encourages you to relax. Whether it’s the refined nostalgic American at Walton Street, the southern Italian favorites at Coda di Volpe or the American-inspired cuisine at Gemini, Ballyhoo restaurants offer thoughtful, inspired food and drinks that satisfy in memorable ways again and again.

The Sous Chef will:

• Assist in operating the kitchens of Ballyhoo on a daily basis with professionalism, respect, efficiency, knowledge and awareness
• Understand the culinary philosophy of Ballyhoo
• Display attention to detail and follow through of all restaurant policies
• Mentors junior staff members
• Uphold restaurant standards for quality and cleanliness. 

DUTIES & RESPONSIBILITIES: 

(Includes but is not limited to the following duties. Other duties may be assigned.)  

• Develop and cultivate an environment of positivity and continuous improvement in all aspects of the operation. 
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.  
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment. 
• Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.  
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs..  
• Assume 100% responsibility for the quality of products served.  
• Attend all scheduled employee meetings and bring suggestions for improvement.  
• Perform inventory and purchasing responsibilities on a daily basis.  
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.  
• Fill in where needed to ensure guest service standards and efficient operations.  
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.  
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.  
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.  
• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.  
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.  
• Know and comply consistently with kitchen rules, policies and procedures.  
• Assist in creating a dynamic menu for the kitchens that evolves and changes on a seasonal basis  Supervise the kitchen during prep and service periods.  
• Expedite efficient and timely service standards for sit down and take away programs.  
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.  
• Obtain an Illinois Certified Professional Food Manager (CPFM) Certification within 30 days of hire. 

QUALIFICATIONS: 

To perform this job successfully, the Sous Chef must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
• A minimum of 2 years of kitchen management and cooking. 
• Must be able to communicate clearly, both verbal and written.
• Be able to work in a standing position a minimum of 8 hours a day. 
• Be able to reach, bend and frequently lift up to 50 pounds. 
• Must have the stamina to work a minimum of 40 hours per week.