Sous Chef

Description Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking a talented Sous Chef to support CRG’s newest restaurant, Dimmi Dimmi, nestled in the Lincoln Park neighborhood. The restaurant features 70 seats inside, with an additional 40 seats outside during patio season. With Dimmi Dimmi Corner Italian, CRG is reimagining the iconic neighborhood Italian spot with bold red-sauce staples, classic cocktails, and a warm, buzzing vibe. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share. The culinary team is led by Executive Chef Matthew Eckfeld , who honed his expertise in Italian cuisine at New York’s celebrated Carbone and other iconic Major Food Group restaurants. Our pastry program is guided by consultant Casey Doody , a French Pastry School alum and former Director of Pastry at the renowned Boka Group. We’re looking for team members that share our passion for heartfelt hospitality, value collaboration, and thrive in creating a team environment where guests and employees alike feel appreciated and inspired. If you’re ready to be part of something special, to grow, lead, and help write the next chapter of the CRG story, we’d love to connect with you. Sous Chef Responsibilities Employee Relations Assist the Chef in interviewing, hiring, and effectively onboarding new hires. Assist the Chef in creating and posting staff schedules. Handle employee counseling as needed. Maintain a sound and stress-free environment for all team members. Maintain employee recognition and incentive programs to maintain high morale. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. Work with HR and Chef to appropriately resolve any conflicts regarding staff. Effectively communicate with other members of the kitchen staff. General Operations Report to duty punctually, wearing the correct uniform. Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite. Produce menu items for service, maintaining high standards to achieve the correct quality, appearance and portion size. Monitor the quality and presentation of dishes so that only those which meet our high standards are served to our guests. Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures. Observe the company’s fire plan and health safety policy. Safely and effectively use and operate all necessary tools and equipment, including knives. Accurately perform monthly inventories. Assist in standardizing production recipes to ensure consistent quality. Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication. Assist the Chef in analyzing sales figures to set, monitor, and control the budget for the kitchen. Build and maintain a strategic relationship with all members of management. Build rapport between kitchen and front of house staff to minimize conflict. Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper equipment operation/maintenance. Maximizing the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Maintain relationships with vendors to place orders. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and takes necessary action. Run the line during the service to ensure we achieve the highest standards and that communication between all stations is efficient. Supervise kitchen employees and delegate tasks as needed. The preceding reflects management’s definition of essential functions for the Sous Chef position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Sous Chef Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Dining discounts Paid vacation and Sick Leave Medical, dental and vision insurances Employer paid long-term disability insurance Employer paid life insurance and AD&D Employee paid voluntary short-term disability, critical illness, and critical accident insurance Paid Parental Leave (2 weeks) Pre-tax Commuter Benefits Chicago Athletic Clubs discount Requirements At least 18 years of age. A high school education or equivalent. Read, write, speak, and understand English comprehensively. Ability to go up and down a set of stairs while carrying up to 25 lbs. Minimum 2 years of experience at the culinary supervisor level or above. Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training culinary staff. Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful. Excellent communication skills. Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size. Valid food sanitation management, allergen awareness, and alcohol awareness certifications (may be obtained upon hire). Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients. #J-18808-Ljbffr