Sous Chef

A new upscale American restaurant and bar opening this fall in Chicago’s Lakeview neighborhood is building its opening management team and seeking an experienced Sous Chef with a strong background.

This is a hands-on leadership position for someone who is equally comfortable building and maintaining a thoughtful culinary program as they are leading a busy kitchen. The Sous Chef will work closely with the Executive Chef, ownership, and culinary team throughout the opening process and will serve as a key Manager on Duty following opening.

The ideal candidate brings strong restaurant leadership experience, a genuine depth of culinary knowledge, and an understanding of how great culinary programs, hospitality, training, and operational discipline work together.

The Sous Chef oversees and coordinates daily kitchen activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

• Train and develop kitchen staff; train cooks/kitchen staff in the importance of consistency in preparation and presentation
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Monitor and maintain line plating and quality
• Prepare a variety of cuisine utilizing skill and creativity
• Coordinate with wait staff to ensure customer expectations are met or exceeded
• Assist with inventory management, maintaining information in computer databases and other standardized reports as needed
• Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures
• Assist all chefs and all functions in the kitchen as needed
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision
• Establish procedures, prepares and coordinates schedules, and expedites workflow
• May assist the Executive Chef/Chef and other management with hiring, training, motivating, disciplining and rewarding kitchen staff
• Ensure all necessary reports and forms are completed daily
• Possess and maintain through understanding of industry and stays abreast of industry trends; communicate/incorporate information to assure kitchen remains current
• May perform other duties as assigned by the Executive Chef/Chef or other management

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in overseeing staff and motivating others. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds. The ability and drive to teach as a core value is necessary.