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Sous Chef
The Publican
837 West Fulton Market, Chicago, IL, United States
The Publican hiring Sous Chef in Chicago, IL

The Publican hiring Sous Chef in Chicago, IL

The PublicanMore Info

Full Time • Salary ($55k - $60k)
Expired: May 9, 2024

Sorry, this job expired on May 9, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

For over 20 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.




POSITION SUMMARY: The Sous Chef will be an assistant to the Chef de Cuisine. They will ensure that all BOH processes and health codes are maintained and up to standard by coaching, delegating and guiding the line kitchen staff.  

Essential Duties & Responsibilities

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

  • Maintains a cheerful, courteous disposition and a neat, clean and professional image
  • Develops menus and recipes in accordance with Publican Quality Bread brand standards
  • Manages BOH payroll edits and ensures all is correct by payroll processing time
  • Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the menu planning process to ensure food cost goals are met
  • Administrative duties such as ordering, invoicing, and account communications
  • Ensures that the bakery and execution of menu items is seamless
  • Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting the requirements of Chicago’s Health Department)
  • Communicates directly with the Bakery Manager to ensure operational needs are met, staff baking knowledge is complete and bakery facilities are maintained
  • Helps with duties of other employees when necessary because of an unexpected absence or extra volume 
  • Has a strong understanding of company background, core values and philosophy
  • Manages daily operations in an autonomous work environment
  • Responsible for bakery schedule; ensures the bakery is properly staffed and communicate any staffing issues to People Services
  • Responsible for COGS and Labor
  • Handles all bakery staff responsibilities in partnership with People Services (includes: training and development, employee relations, disciplinary action, documentation, terminations, etc.)
  • Manages all aspects bakery and delivery teams 
  • Maintains composure under pressure
  • Effectively communicates with Bakery Manager and other leadership (promptly and fully informs of all problems or unusual matters of significance)

Minimum Qualifications (Education, Experience, Skills)

  • Culinary school or equivalent work experience 
  • Minimum 5 years of baking experience; minimum 3 years of management experience
  • ServSafe Certification required 
  • Ability to handle stress under pressure
  • Willingness to maintain a clean, healthy, and safe working environment
  • Ability to coordinate multiple activities with attention to detail
  • Ability to work independently, with minimal supervision 

Physical Demands and Work Environment

  • Ability to be flexible with job demands and open minded when being asked to complete tasks
  • Ability to operate and use all equipment necessary to run the restaurant
  • Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
  • Ability to work varied hours/days as business dictates
  • Ability to stand for up to 8-10 hours a day 
  • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Compensation Details

Compensation: Salary ($55,000.00 - $60,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

Menu Development

Recipe Creation

Food Cost Management

Vendor Communication

ordering and inventory management

Food Safety Expertise

Staff Management

Payroll Management

Communication Skills

Problem Solving


Time Management

Attention to Detail

Ability to work Autonomously

Culinary Skills

SERV Safe Certification

Ability to Handle Stress Under Pressure

Ability to Maintain a Clean and Safe Working Environment

Physical Stamina for Standing and Lifting

Flexibility With Job Demands

Equipment operation

Ability to Work Varied Hours/Days

Allergen Tolerance

Read more

View Job Description

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Casual Dining

5 Employee RecommendationsSee Details

Part of One Off Hospitality Group

From the team that created Blackbird and avec restaurants, The Publican is a beer-focused restaurant located at 837 W. Fulton Market in Chicago. Executive Chef Paul Kahan and Chef de Cuisine Dennis Bernard craft an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. Designed by James Beard Award-Winner Thomas Schlesser, The Publican features the same simple lines and strong design elements that made the architect’s long-time partnership with Design Project Manager/Partner Donnie Madia so successful. A partnership between Executive Chef Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan, The Publican anchors the burgeoning Fulton Market District.

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