Executive Sous Chef

Executive Sous Chef – Le Colonial Lake Forest
Position Summary

Le Colonial Lake Forest is seeking an experienced, highly organized, and passionate Executive Sous Chef to help lead the culinary team in one of the premier Southeast Asian dining destinations in the Midwest. This role is ideal for a chef with a strong background in Vietnamese and Southeast Asian cuisine who thrives in a fast-paced, high-volume, upscale restaurant environment.

The Executive Sous Chef is responsible for executing Le Colonial's culinary vision while maintaining exceptional food quality, consistency, profitability, and team development. Working closely with the Executive Chef and General Manager, this leader will oversee daily kitchen operations, drive culinary excellence, mentor and develop staff, and ensure flawless execution during high-volume service periods.

The successful candidate must possess strong leadership skills, a hands-on management style, and a deep understanding of Southeast Asian ingredients, techniques, flavors, and cultural authenticity.

Key Responsibilities

• Lead all aspects of kitchen operations, ensuring consistency, quality, and presentation standards are executed at the highest level.

• Demonstrate advanced knowledge of Vietnamese and Southeast Asian cuisine, ingredients, cooking techniques, and regional flavor profiles.

• Maintain recipe integrity, portion control, and culinary standards across all menu offerings.

• Collaborate with the Executive Chef on menu development, seasonal features, and special events.

• Ensure successful execution of high-volume service while maintaining exceptional guest experiences.

• Oversee banquet, catering, and private dining culinary operations as needed.

• Drive innovation while respecting Le Colonial's culinary identity and brand standards.

Operations & Financial Management

• Manage food cost, labor cost, and kitchen productivity while maintaining quality standards.

• Prepare and monitor weekly and monthly food cost forecasts with accuracy and accountability.

• Utilize Restaurant365 for purchasing, inventory management, food cost tracking, and reporting.

• Analyze operational performance and implement strategies to improve profitability and efficiency.

• Ensure compliance with purchasing procedures and budget expectations.

• Assist in annual budgeting, forecasting, capital expenditure planning, and labor management.

• Monitor scheduling to maximize productivity and minimize unnecessary overtime.

Team Development & Leadership

• Recruit, train, mentor, and develop culinary talent at all levels.

• Foster a culture of accountability, professionalism, teamwork, and continuous improvement.

• Conduct performance evaluations, coaching sessions, and disciplinary actions when necessary.

• Develop and maintain comprehensive training programs and onboarding processes.

• Promote cross-training initiatives and succession planning within the culinary team.

• Lead by example during service, maintaining composure and professionalism in high-pressure situations.

Food Safety & Compliance

• Maintain the highest standards of sanitation, food safety, and kitchen organization.

• Ensure compliance with all local health department regulations and company policies.

• Maintain a Grade A health inspection standard.

• Monitor equipment maintenance and conduct routine facility inspections.

• Ensure all team members adhere to food safety, hygiene, and workplace safety standards.

Guest Experience

• Support a hospitality-driven culture by ensuring culinary excellence at every guest touchpoint.

• Collaborate with front-of-house leadership to create seamless service execution.

• Respond professionally and effectively to guest feedback and special requests.

• Participate in VIP events, community engagements, and restaurant promotions as needed.

Qualifications Required

• Minimum 3–5 years of experience as an Executive Sous Chef or Senior Sous Chef in a high-volume, upscale dining environment.

• Demonstrated experience with Southeast Asian cuisine, preferably Vietnamese cuisine.

• Proven ability to lead large culinary teams in a fast-paced restaurant generating significant weekly volume.

• Strong financial acumen with experience managing food cost, labor cost, inventory, and purchasing.

• Exceptional leadership, communication, and organizational skills.

• Experience with restaurant management systems and inventory platforms.

• Food Safety Manager Certification.

• Ability to work nights, weekends, and holidays.

Preferred

• Previous experience in a chef leadership role within an Asian or Southeast Asian restaurant concept.

• Experience opening new restaurants or leading major culinary transitions.

• Bilingual English/Spanish is a plus.

• Culinary degree or formal culinary training preferred.

Physical Requirements

• Ability to stand and work on feet for extended periods.

• Ability to lift and carry up to 50 pounds.

• Ability to work in a hot, fast-paced kitchen environment.

• Ability to perform repetitive motions including reaching, bending, lifting, and carrying.

What We're Looking For

The ideal candidate is a passionate culinary leader who understands both the authenticity and refinement of Southeast Asian cuisine. They are energized by high-volume service, lead from the front during peak periods, and are committed to developing talented teams while delivering exceptional guest experiences every day.

If you have a strong Southeast Asian culinary background, thrive in a busy upscale environment, and are ready to help lead one of Chicago's most respected restaurant brands, we would love to hear from you.