Sous Chef

Chicago, IL | Full-Time | Premium Fine Dining Concept

OSAKA CHICAGO

Are you a culinary leader ready to drive operations on the line at a high-volume, top-tier dining destination?

We're looking for an experienced Sous Chef to maintain line efficiency, lead shift operations, and support culinary excellence at Osaka Chicago.

In this role, you'll work directly under the Head Chef to ensure seamless daily service, manage shift inventory, and enforce strict safety standards. You will serve as an executing leader and instructor, hands-on at the pass, resolving service challenges in real-time, and mentoring the operational kitchen team in traditional Japanese and Nikkei cuisine

What You'll Do

• Lead Operations & Run the Pass: Assume operational direction of the kitchen in the absence of the Head Chef, actively support the service line, and prepare menu items to guarantee efficiency, speed, and dish quality.

• Ensure Quality & Consistency: Review and verify standardized recipes and batch preparations according to the official recipe book prior to service to maintain brand consistency.

• Organize Line & Mise en Place: Plan and distribute production tasks based on demand forecasts to optimize prep time and keep the line fully prepared.

• Control Shift Inventory: Monitor stock and product levels during shifts using cost management systems to minimize waste and balance inventory.

• Uphold Health & Food Safety: Supervise the execution of Good Handling Practices (GHP) and food safety regulations, maintaining team hygiene and risk control standards.

• Develop Team & Resolve Issues: Train line staff on technical skills, portioning, and teamwork culture; proactively address and resolve service conflicts as they arise.
  
• Cross-Functional Communication: Report service incidents, maintenance needs, and staff performance directly to the Head Chef to support operational decision-making.

What We're Looking For

• Experience: 2 to 3 years of experience as a Sous Chef or Junior Sous Chef in high-volume, high-end restaurants, with proven team leadership skills.

• Expertise: Deep knowledge of fish and seafood (types, characteristics, seasonality) as well as traditional Japanese and Nikkei cuisine.

• Food Safety: Solid understanding of food contamination risk control and Good Manufacturing Practices (GMP / GHP).

• Technical Knowledge: Hands-on experience with ingredient control and basic recipe standardization.

Leadership Competencies: Proven capability to communicate effectively, develop talent, promote engagement, and lead teams under high-volume pressure.

Education

Technical studies or professional training in Gastronomy. 

Technical Skills

• Intermediate to advanced computer skills (Office Suite / Inventory software platforms).

• Intermediate to Advanced English communication skills.

What We Offer

• 401k

• Medical, vision, dental, and life insurance provided to all employees

• Paid Leave

• Meal Benefit

• The chance to work with an internationally recognized brand

• Growth and development opportunities

• Dynamic, multicultural team environment

• Competitive salary and benefits package
  
  

Interested? Apply now via the link below:

https://forms.gle/vN4aAQv26eyBoasR7

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