Junior Sous Chef
La Grande Boucherie - Chicago
431 North Dearborn Street, Chicago, IL 60654
95 people viewed
Required Years of Experience
2 years
Job Details
La Grande Boucherie Chicago is seeking a talented and driven Jr. Sous Chef to join our culinary leadership team. As part of The Group Hospitality, you'll play a key role in upholding the quality, consistency, and energy that defines La Grande Boucherie. This is an opportunity to lead in a high-volume, chef-driven environment alongside passionate culinary professionals.
What you'll do
What you'll do
- Lead and manage line cooks and porters through daily service, providing clear direction and maintaining high standards
- Oversee kitchen operations including prep, line checks, DOH compliance, and station readiness
- Create and manage staff schedules to optimize labor cost and service execution
- Complete weekly product orders and inspect incoming deliveries for quality
- Maintain and help manage food and labor cost goals; investigate and address budgetary variances
- Train new hires on recipes, quality standards, and kitchen expectations
- Assist in staffing efforts: posting open positions, interviewing, and supporting hiring decisions
- Build and maintain positive relationships with vendors and suppliers
- Conduct pre-shift meetings and participate in Front of House menu/food knowledge training
- Ensure the kitchen is properly stocked, organized, and labeled per DOH standards at all times
- Review daily time punches and address timekeeping issues through coaching and documentation
- Promote a culture of safety: identify hazards, document incidents, and conduct root cause analysis
- Proven experience in a culinary leadership role (Sous Chef or equivalent) in a high-volume, full-service restaurant
- Strong knowledge of food costing, inventory management, and DOH regulations
- A natural leader who motivates teams and holds high standards for quality and presentation
- Solid math and analytical skills, particularly around food and labor cost management
- Excellent communication skills, both within the kitchen and cross-functionally with FOH and management
- Ability to work nights, weekends, holidays, and flexible schedules as required
- Comfort standing, walking, and lifting 30+ lbs for extended periods
- Fluency in written and spoken English
- Proficiency with basic software tools (Gmail, Microsoft Office, scheduling/POS systems)
- Be part of a growing, nationally recognized hospitality group with concepts in New York, Washington D.C., and Chicago
- Work in a collaborative, chef-driven environment that values creativity and culinary craft
- Opportunity for growth within The Group Hospitality's expanding portfolio
Compensation Details
Compensation: Hourly ($26.00 - $30.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts
Required Skills
Leadership
Team Management
Operational Oversight
Quality Control
Operational Efficiency
Budget Management
Training and Development
Staffing and recruitment
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Part of The Group
New York City's esteemed La Grande Boucherie is coming to Chicago! Modeled after the Midtown location, La Grande aims to become a Parisian square and one of the most authentically French dining destinations. This one-of-a-kind brasserie is inspired by the elegant and ornamental Art Nouveau style, which evokes the optimism from the turn of the century, transported to present-day Chicago.
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