Sous Chef

Gingie | In partnership with Chef Brian Lockwood & Boka Restaurant Group

Gingie, a new restaurant from Chef Brian Lockwood & BRG, is an approachable fine-dining, contemporary American restaurant — a celebration of the kitchens, mentors, and worlds that shaped Chef Brian's craft. The experience is built around casual elegance and an inviting atmosphere, where innovative seasonal cuisine is shared, interactive, and grounded in unpretentious service. A friendly, welcoming vibe underscores every moment, from leisurely, sophisticated brunch to a thoughtfully curated beverage program designed to complement the journey.


What You’ll Do

• Partner directly with the Chef de Cuisine to lead daily kitchen operations and uphold Gingie’s culinary standards
• Oversee food production and execution to ensure consistency, quality, and visual excellence on every plate
• Assist in ordering, inventory management, and par systems to maintain cost controls and minimize waste
• Contribute to scheduling, labor management, and strategic cuts to support financial performance
• Support recruiting, hiring, training, and performance management of BOH team members
• Participate in manager meetings and maintain open communication with culinary and upper management teams
• Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de Cuisine
• Document recipes and plating standards to ensure accurate replication and execution
• Maintain and continuously refine BOH systems, including prep lists, line checks, temp logs, order guides, and daily walkthroughs
• Enforce strict health, sanitation, and safety standards across the kitchen
• Proactively address kitchen challenges with professionalism, urgency, and sound judgment
• Review and understand monthly P&L statements to align culinary execution with financial goals

Who You Are

• An experienced culinary leader with a strong foundation in elevated or fine-dining kitchens
• A thoughtful mentor who leads with patience, accountability, and clarity
• Highly organized with strong operational awareness and attention to detail
• Confident in managing food cost, labor, and inventory systems
• Calm and solutions-oriented under pressure
• Creatively engaged and excited by seasonal development and R&D
• Committed to maintaining a culture of excellence, cleanliness, and collaboration

What We’re Looking For

• 2–3 years of experience as a Sous Chef in a high-standard kitchen
• Strong leadership skills with the ability to motivate and develop a team
• A deep understanding of kitchen systems, food cost control, and operational efficiency
• Experience supporting menu development and maintaining detailed recipe documentation
• A collaborative mindset and comfort working closely with senior culinary leadership
• A professional who thrives in an opening environment and takes pride in building strong kitchen foundations

Why Gingie

• Work alongside Chef Brian Lockwood on an opening team
• Be part of Boka Restaurant Group, a James Beard award-winning group known for developing talent
• Be part of a concept built on intention, craft, and collaboration
• Grow within a high-standard, supportive BOH culture
  
  

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!   

About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group anchored by partnerships with some of America’s greatest chefs. With a firm belief that genuine hospitality makes the world more human, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/ 

Physical Requirements: 

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds  
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals  
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces  
• Ability to bear exposure to hot and cold environments 

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!