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Sous Chef
Coda Di Volpe
3335 N Southport Ave, Chicago, IL
Coda Di Volpe hiring Sous Chef in Chicago, IL

Coda Di Volpe hiring Sous Chef in Chicago, IL

Coda Di VolpeMore Info

Full Time • Salary ($65k - $75k)
Expired: Jul 7, 2024

Sorry, this job expired on Jul 7, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
Coda di Volpe is seeking a Sous Chef to add to our creative and dynamic culinary team. We are a busy neighborhood Southern Italian inspired restaurant.  Our focus is on VPN certified pizzas, a large pasta program, houemade salumi, whole animal butchery and a  seasonally driven menu.  We have close relationships with local farmers and artisans that provide us with best possible ingredients. If you are dedicated to the craft of cooking and highly motivated  we want to meet you. 

Job Requirements:
  • Minimum 3 years' experience as a Sous Chef in a full service well-rated kitchen 
  • Humble approach to the craft. 
  • Open availability including nights, weekends and holidays.
  • Flexible and willingness to adapt to ongoing changes.
  • Able to inspire, motivate, and develop employees.
  • Energetic and enthusiastic and possess strong communication and organizational skills

Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts


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Full Time • Hourly (Based on Experience)
Require min. 2 years of experience

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Italian, Pizza

Upscale Casual

Part of Ballyhoo Hospitality

Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group) and Ryan O’Donnell (Ballyhoo Hospitality), Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.

The menu focuses on the lesser-explored regions of Southern Italy and is comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using a Stefano Ferrara wood-fire oven, Coda di Volpe crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears.

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