Sous Chef

MOTT ST is seeking a SOUS CHEF to join our leadership team. For more than 13 years, Mott St has been a staple of Chicago’s dining scene, known for bold Asian‑American flavors, high‑energy service, and a kitchen culture built on strong standards and teamwork. Our restaurant has been honored with 13 Michelin Bib Gourmands and was named a runner‑up for Best New Restaurants in America by Bon Appétit. Led by Edward Kim, a James Beard Award–nominated chef, our kitchen is driven by curiosity, discipline, and a commitment to developing talented cooks into strong leaders. We are looking for a hands‑on Sous Chef who thrives in a high‑volume, high‑standard kitchen and is excited to help lead and develop a strong team. We run a clean, organized kitchen with high standards and expect every member of the team to take pride in their craft. Our kitchen executes a high‑volume daily service and relies on strong organization and communication to maintain consistency. RESPONSIBILITIES and DUTIES Leadership Assist the CDCs in managing daily kitchen operations, including prep and service Supervise, train, and mentor line cooks and kitchen staff Step in to lead the kitchen in the absence of the CDCs Demonstrate strong problem‑solving skills Food Preparation & Quality Control Oversee food preparation and cooking to ensure consistency and quality Conduct daily quality checks on ingredients and finished dishes Assist in menu planning, seasonal updates, and specials Inventory & Cost Control Monitor inventory levels and assist with ordering product Receive and inspect deliveries for quality and accuracy Maintain proper storage, labeling, and rotation of food items Health, Safety & Compliance Ensure compliance with food safety regulations and sanitation standards Maintain equipment and report maintenance needs Foster teamwork and maintain high morale in a high‑pressure environment Assist with scheduling and performance evaluations Ability to manage conflict professionally

QUALIFICATIONS & REQUIREMENTS

2+ years Sous Chef experience in a high‑level, high‑volume professional kitchen Strong foundational cooking skills Demonstrated ability to lead a team under pressure Strong understanding of food cost, inventory management, and labor monitoring Reliable, punctual, organized Willingness to take initiative and step in where needed Positive and team‑oriented mindset Ability to lift 50 pounds, and stand/work for extended periods Open availability, including evenings, mornings, weekends, and holidays Ability to work at minimum 50 hours per week, as business demands

COMPENSATION & BENEFITS

Salary: $60-65k DOE Paid time off Health insurance Dining discounts

APPLYING

To apply, email stasi @ mottstreetchicago . com Mott St is a family‑style restaurant, both in staff and in service. Our kitchen blends classic technique with bold Asian‑American flavors—ranging from wok cookery and fermentation to large‑format dishes designed for the table. Our chefs grow through a variety of stations and leadership responsibilities, gaining a broad and practical education in a fast‑paced, high‑volume, high‑standard kitchen. We take pride in running a stable, professional kitchen where cooks can grow their skills while working alongside a committed and supportive team. #J-18808-Ljbffr Mott St Chicago