Sous Chef

NOW HIRING  ·  LUCILLE RESTAURANT at DRURY LANE 

Sous Chef

Fine Dining   •   Sunday Table Brunch   •   Private Board of Directors Dinners

 Location: Oakbrook Terrace, IL   |   Reports to: Executive Chef   |   Full-Time, Salaried   |   Salary: $70,000 – $85,000 + Bonus

Lucille is the signature restaurant at Drury Lane, where guests gather before the show, for celebrations, and for Sunday brunch. We are looking for an accomplished Sous Chef who cooks at a fine-dining level, leads with calm and precision, owns our Sunday Table Brunch, and personally cooks intimate dinners for our Board of Directors.

Elevated Restaurant Cooking

•  Co-lead the kitchen with the Executive Chef and run it in their absence.

•  Cook with classic French and modern technique: sauces, butchery, fish, braising, sous vide, and precise plating.

•  Develop seasonal menus, features, and themed holiday programs.

•  Hold a pre-theatre pace so every guest dines well and makes curtain.

Sunday Table Brunch Ownership

•  Culinary lead for our elevated seven-station brunch: Garden, Sunday Roast, Breakfast, Grazing, Sea, Sweet, and Children's.

•  Own menus, recipes, production plans, ordering, setup, service, and breakdown.

•  Run carving and made-to-order stations, and set holding and display standards so food stays fresh and abundant all service.

•  Track covers and production counts; hit food-cost targets.

•  Partner with the Restaurant Manager on briefings, allergens, and guest feedback.

Private Board & Executive Dinners

•  Design, cost, and cook custom multi-course dinners for 6–20 board members, ownership, and VIP guests.

•  Plan around guest preferences, dietary needs, and wine pairings.

•  Present courses tableside with polish, and handle every event detail from mise en place to service timing.

•  Keep complete discretion and confidentiality.

Leadership, Cost & Safety

•  Train, coach, and hold the culinary team accountable.

•  Maintain recipes, plate specs, prep lists, and station guides.

•  Manage scheduling and labor to the weekly budget.

•  Control cost through portioning, yields, inventory, and waste tracking.

•  Maintain full health code, HACCP, and allergen compliance.

What You Bring

•  5+ years in fine dining, luxury hotels, or private clubs, including 2+ years as Sous Chef or Junior Sous Chef.

•  Mastery of classic and modern technique, with a portfolio of elevated plates.

•  Proven experience with tasting menus, chef's tables, or private VIP dinners.

•  Experience leading a high-end brunch or buffet program, with action stations and large-batch cooking that keeps its quality.

•  Strong knowledge of allergens and dietary restrictions.

•  Food-cost, ordering, inventory, and labor skills.

•  Illinois Food Service Sanitation Manager Certificate (or within 30 days).

•  Flexible schedule, including evenings, weekends, and holidays.

•  Preferred: culinary degree or Michelin, Forbes, or AAA Diamond kitchen experience; banquet/BEO experience; wine knowledge; pastry skills; bilingual English/Spanish.

Benefits

•  Competitive salary and performance bonus

•  Medical, dental, vision, and paid time off

•  Employee dining and Drury Lane theatre ticket perks

•  Uniforms provided; room to grow across restaurant, banquet, and events

Bring Your Craft to Drury Lane

Send your résumé, cover letter, and culinary portfolio to Carolyn Bakker, Director of Food & Beverage, at [email protected].

Finalists will complete a paid tasting: a three-course menu plus a plan for one Sunday Table Brunch station.

Drury Lane is an equal opportunity employer committed to an inclusive workplace.