Zarella Pizzeria & Taverna | In partnership with Executive Chefs Chris Pandel & Lee Wolen and Boka Restaurant Group
Located in the lively River North neighborhood, Zarella Pizzeria & Taverna features a mix of tavern-style and artisan pizzas, alongside an array of entrées, small bites, and fresh salads. The ever-rotating menu of Italian specialties promises a dining experience that is both nostalgic and unique, while the space itself exudes a timeless charm that feels like a beloved neighborhood gathering place.
The Role
Working closely with the Chef de Cuisine, the Sous Chef plays a hands-on leadership role in kitchen operations, food execution, and team development. This position helps ensure quality, consistency, and organization throughout the kitchen while supporting the development of systems, staff, and menu offerings.
What You’ll Do
- Support daily kitchen operations and lead service alongside the Chef de Cuisine
- Assist with ordering, inventory management, and maintaining food cost controls
- Oversee food production and ensure consistency, quality, and presentation standards
- Support hiring, training, scheduling, and mentoring BOH team members
- Maintain open communication with leadership and participate in management meetings
- Assist in developing seasonal menu items and recording recipes for consistency
- Collaborate with the Executive Chef on R&D and menu development
- Ensure health and safety standards are upheld through strong sanitation practices
- Maintain and reinforce BOH systems including prep lists, order guides, line checks, and temperature logs
- Support completion and accuracy of kitchen inventories and purchasing systems
- Review and understand monthly food cost and purchasing reports to support operational goals
What Success Looks Like
- Consistent, high-quality food execution and plating standards during service
- Strong BOH systems that keep prep, ordering, and inventory organized and efficient
- A well-trained kitchen team that communicates clearly and executes confidently during service
- Clean, organized stations and adherence to all food safety and sanitation standards
- Thoughtful collaboration with the Chef de Cuisine and Executive Chef on menu development and R&D
Who You Are
- A career chef with 2–3+ years of experience in a Sous Chef role
- Experienced in high-volume kitchen environments
- Highly organized and comfortable managing multiple priorities in a fast-paced setting
- A strong leader who is patient, supportive, and invested in team development
- Committed to maintaining high standards of cleanliness and organization
- Passionate about food, execution, and continuous improvement
Why This Role
- Work in a focused and driven kitchen alongside chefs and teammates committed to creating excellent food and hospitality every day
- Be part of a kitchen culture that values mentorship, high standards, and building long-term careers in hospitality
- Opportunity to work within Boka Restaurant Group, a restaurant group that prioritizes promotion from within and developing its people into future leaders
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!
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, and cleaning chemicals
- Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
- Ability to bear exposure to hot and cold environments
