Sous Chef

Job Title: Sous Chef

Location: Virtue Hospitality Restaurant Group

Reports To: Executive Chef & Chef de Cuisine

Virtue Hospitality Restaurant Group is a leader in Chicago’s dining scene, offering three unique concepts (rtue Restaurant & Bar, Daisy’s Po-Boy & Tavern, and Cantina Rosa) by James Beard Award-Winning Chef Erick Williams.

Position Summary:

We are seeking a Sous Chef to join our growing kitchen team. This is an excellent opportunity for an ambitious culinary professional eager to expand their skills, work alongside a team of talented chefs, and grow within a respected restaurant over the next 2–3 years.The Sous Chef plays a key support role in daily kitchen operations, ensuring smooth service, excellent food quality, and team development. The ideal candidate has standard butchery skills, can work every station, and brings a team-first mindset with leadership potential.

Key Responsibilities Culinary Leadership & Execution

• Assist the Executive Chef, Chef de Cuisine, and Senior Sous Chefs with daily operations, ensuring food quality, consistency, and presentation standards.
• Work every station (roast, sauté, fry, pantry, pastry plating, prep) with confidence, stepping in to cover absences and support smooth service.
• Lead by example on the line, helping organize tickets, prioritize orders, and maintain a steady, efficient pace during service.
• Execute precise butchery of meat, poultry, and seafood, including breaking down whole proteins and maximizing yield.
• Maintain a clean, organized workstation with all necessary mise en place ready for service.
• Assist with recipe development, prep systems, and refinement of kitchen procedures. Team Development & Collaboration
• Mentor line cooks and junior team members with coaching that supports growth and skill development.
• Foster a positive, respectful, and collaborative work environment by modeling professionalism, humility, and confidence.
• Communicate clearly with leadership and peers to maintain team cohesion, especially during high-pressure service periods. Operational Excellence & Financial Responsibility (Limited)
• Assist with receiving deliveries, checking for quality, proper storage, and inventory rotation.
• Support limited aspects of inventory control, working with leadership to minimize waste and maintain proper stock levels.
• Ensure adherence to sanitation, hygiene, and safety standards at all times. Continuous Learning
• Stay current on culinary trends, techniques, and ingredients through independent study and industry engagement.
• Embrace opportunities for growth and development within Virtue, with an eye toward advancing into leadership positions.

Qualifications

• 2–3 years of experience as a lead line cook or sous chef in a high-volume, fine dining environment.
• Proficiency across all kitchen stations, including butchery of meats, poultry, and seafood.
• Leadership qualities with a demonstrated ability to train and motivate team members.
• Excellent communication, organizational, and problem-solving skills.
• Ability to stay composed and effective during high-pressure services.

Passion for hospitality, teamwork, and continuous personal development.

• Illinois Manager’s Food Sanitation Certification (or willingness to obtain).
• Flexibility to work days, nights, weekends, and holidays as required by the restaurant. Personal Values & Attributes
• Integrity, trustworthiness, and personal accountability.
• Commitment to fostering a respectful, inclusive, and growth-driven workplace.
• High personal standards for excellence in culinary execution.
• Passion for delivering hospitality to both guests and colleagues.

What We Offer:

• Competitive pay based on experience.
• Opportunities for advancement within Virtue over the next 2–3 years.
• A supportive team environment focused on personal and professional growth.
• Employee discounts and other benefits.

Interested in taking the next step in your culinary career? Apply today to join Virtue Restaurant and be part of a team committed to excellence, leadership, and culture.

Required Skills

Team Development

Collaboration

Problem Solving

Organizational Skills

Ability to Work Under Pressure

Adaptability

Attention to Detail

Time Management