Sous Chef

Who we are:

Vendador is Chicago's most exclusive private dining company, bringing Michelin-trained fine dining experiences directly into our clients' homes. Founded in 2021 by Chef Francis Pascal, we've rapidly become the gold standard for luxury private dining in Chicago—transforming living rooms into our restaurant and creating unforgettable culinary memories for discerning clients.

We're not a catering company, but a moving restaurant. We're culinary artists who happen to be logistical ninjas, running flawless fine dining services in new environments multiple times per week. Our clients include Fortune 500 executives, celebrities, political leaders, global entrepreneurs and Chicago's cultural elite—people who expect perfection and are willing to pay for it.

Who you are:

We're looking for a culinary maverick. Someone who thrives under pressure, elevates everyone around them with positivity and discipline, and sees challenges as opportunities to showcase their skills. If you've ever wondered what it would be like to run your own kitchen while working alongside a visionary chef, this is your shot.

You're not just experienced—you're exceptional. You have:

• Michelin-starred, fine dining or James Beard-recognized restaurant experience (non-negotiable)
• The ability and drive to execute flawless service in a stranger's kitchen with equipment you've never used before
• Leadership skills that inspire confidence
• Communication skills and charisma that build long term client relationships
• The culinary creativity to adapt a 8-course tasting menu when you discover the client's oven runs 50 degrees cold or two guests are unexpectedly vegan
• Unshakeable commitment and devotion to your craft – Excellent time management and commitment to your team is non-negotiable.

This isn't for everyone. You'll be working luxury events in client homes, secret gardens with no kitchen, forests over the fire, farms or secluded private venues -  not a controlled restaurant environment. You'll drive vans from our loaded with equipment across Chicago from our prep kitchens. You'll need to be a culinary master who can create magic anywhere, anytime. Your schedule will change weekly, your events will all have different menus, and you’ll need to be hungry for challenge and growth.

What you'll actually be doing:

• Supporting and/or Leading kitchen operations for 2-40 guest private dining experiences in luxury homes, weddings, corporate events, and galas (average 3 events per week)
• Collaborating with Chef Francis on menu development and operational excellence
• Executing complex tasting menus with the precision of a Michelin kitchen
• Mentoring and directing a team of talented cooks who look to you for leadership
• Building systems that allow us to scale while maintaining our reputation for perfection
• Supporting every detail from ingredient sourcing to final plate presentation
• Problem-solving in real time—because client kitchens don't come with instruction manuals
• Running 1 service for an 10-top instead of 1 night for 300 to 500 covers

What makes this opportunity different:

Creative Partnership, Not Just Employment

• Work directly with Chef Francis to develop signature dishes and seasonal menus
• Your culinary voice matters—we want your ideas, your techniques, your creativity
• Opportunity to co-create dining experiences that get talked about for years to come

Real Financial Growth

• Starting salary: $75,000 
• Annual bonus potential based on exceptional performance
• Profit-sharing eligibility after 2 years
• Clear advancement path to Culinary Director as we expand
• Health Care Benefits

Industry Recognition

• Build your reputation working with Chicago's most influential clients
• Develop relationships that could define your culinary career
• Work for a company that's setting new standards in luxury hospitality

The reality check:

• You'll prep during the day and work events on evenings and weekends (when our clients entertain)
• Physical demands include lifting 50+ lbs and standing for extended periods
• Must have reliable transportation and be comfortable driving event vans when needed
• Some events require out-of-town travel
• Our standards are high and unforgiving—we deliver perfection and passion

Ready to join us?

If you're still reading, you might be exactly who we're looking for. We want to hear from culinary professionals who see this as the opportunity it is—a chance to help build something extraordinary while advancing your own career.

Send us:

• Your resume (show us your culinary journey)
• A cover letter that tells us why this role excites you (not why you need a job)
• Three professional references who can speak to your skills and commitment

Compensation: $75,000 salary + health care + performance bonuses + growth opportunities
Relocation: Experience and reference check dependent, relocation support stipend available. If candidate is strongly considered and lives out of State, a tasting will be required in Chicago and will be paid for by Vendador

Vendador is an equal opportunity employer committed to building a diverse team of exceptional culinary professionals.