255 E Illinois Rd, Lake Forest, IL

Sous Chef

The Deer Path Inn More Info

255 E Illinois Rd, Lake Forest, IL

Full Time • Salary ($75k - $85k)

Archived: Jul 13, 2025

Sorry, this job expired on Jan 27, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years

Job Details

The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of
food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering
a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff
on-duty and the following:
Principal Responsibilities:

Participate in the development and implementation of business strategies for the kitchen that are aligned with the
company’s overall mission, vision, values and strategies
Participate in the development of the kitchen’s business strategies
Create a positive environment for employees that is aligned with the company culture through constant communication
and reinforcement
Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
Provide employees with the tools and environment they need to be successful
Develop and implement strategies and practices that support employee engagement
Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily
specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current
trends
Coordinate service with restaurant and banquet operations
Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check,
leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working
condition, and overseeing the culinary team
Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
Ensure that stations are set up properly in time for service
Ensure that food is properly covered, dated, stored, and rotated
Ensure the correct temperature of both stored and prepared foods
Taste all food items for quality purpose before service begins
Use food preparation tools in accordance with manufacturer's instructions
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain an organized and sanitized work area at all times
Make sure all storage areas are tidy and all products are stored appropriately
Use safe and hygienic food handling practices at all times
Report any unforeseen circumstances, maintenance needs or faulty equipment
Follow all company safety and security policies and procedures
Report accidents, injuries, and unsafe work conditions
Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
Maintain confidentiality of proprietary information; protect company assets
Develop and maintain strong working relationships with others and create a fun, positive, and creative work
environment
Comply with quality assurance expectations and standards
Provide development and continued education opportunities for hourly associates and mid-level department management
to set up for future success
Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as
opportunities
Must be able to work flexible hours, including evenings, weekends, holidays
Ensure a safe working environment at all times for all associates
Qualifications:
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and
beverage establishment
Degree from recognized culinary institution preferred
Ability to read, write, convert measurements and follow a recipe
ServSafe certified

Compensation Details

Compensation: Salary ($75,000.00 - $85,000.00)

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

Required Skills

Culinary Leadership

Food Quality Management

Business strategy development

Revenue Metrics Management

Menu Planning

Profit Margin Management

Local Vendor Sourcing

Positive Work Environment Fostering

View Job Description

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Sous Chef

The Deer Path InnMore Info

Required Years of Experience

Job Details

Compensation Details

Required Skills

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