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 culinary artists who happen to be logistical event experts, running flawless services in new environments multiple times per week. Our clients include Fortune 500 executives, political leaders, and global entrepreneurs.

Who you are:

We're looking for someone with a deep love for cuisine. Someone who elevates everyone around them with positivity and discipline, and sees challenges as opportunities to showcase their skills. 

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
• Commitment to your craft – you love your work and take pride in doing it well. 
• Time management and commitment to your team is non-negotiable.

This isn't for everyone. You'll be working luxury events in client homes, gardens with no kitchen, forests over the fire, farms or secluded private venues -  not a controlled restaurant environment. You'll drive vans loaded with equipment across Chicago from our prep kitchen. 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.

Responsibilities:

• Supporting and/or Leading kitchen operations for 2-80 guest private dining experiences in residences, or weddings, corporate events up to 400 guests, 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
• Building systems that allow us to scale while maintaining our reputation for perfection
• Supporting every detail from ingredient sourcing to final plate presentation
• Running 1 service for an 10-top instead of 1 night for 300 to 500 covers

What makes this opportunity different:

Creative Partnership

• Work directly with Chef Francis to develop signature dishes and seasonal menus
• Your culinary voice matters. We want your ideas, your techniques, your creativity

Pay & Benefits

• Starting salary: $70,000 - $85,000
• Annual bonus potential based on exceptional performance
• Profit-sharing eligibility after 2 years
• Clear advancement path to Culinary Director as we expand
• Health Insurance and PTO

Requirements

• 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
• Must be willing to take on administrative tasks or side projects at any time, but especially during off season.

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
• 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
• Email [email protected]

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