Sous Chef

Job Description

Job Description

Position: Sous Chef
Department: Culinary / Food & Beverage
Location: Chicago, IL
Employment Type: Full-Time
Reports To: Executive Chef

Truth Be Told , the British-inspired tavern located within The Study at University of Chicago , is seeking an experienced, hands-on, and hospitality-driven Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef is responsible for supporting the day-to-day culinary operation of the restaurant while ensuring consistent food quality, efficient kitchen operations, and the development of a strong culinary team.

Truth Be Told is open seven days a week for breakfast, lunch, and dinner. The Sous Chef plays an important role in the daily rhythm of the restaurant, balancing preparation and production, service execution, team leadership, purchasing and inventory, food safety, and cost awareness while remaining actively involved in the kitchen.

The ideal candidate is a skilled culinary professional and confident leader who is curious about food and continually looking to strengthen their craft. We are looking for someone with a strong foundation in traditional cooking techniques, an appreciation for classic British-inspired tavern cuisine, and the ability to lead a team through the demands of a busy, full-service restaurant.

This is a hands-on culinary leadership position. The Sous Chef should be equally comfortable organizing production, coaching a cook, checking product quality, working a station during service, managing inventory, and stepping into the Executive Chef's role when needed.

Our caring and attentive associates reinforce our belief that guest service is our highest priority. We seek culinary leaders who take pride in their craft, develop the people around them, and understand that consistency, thoughtful preparation, and strong kitchen leadership directly shape the guest experience.

Culinary Operations Snapshot

• Truth Be Told – British-inspired tavern located within The Study at University of Chicago
• Approximately 100-seat restaurant and tavern
• Seven-day operation serving breakfast, lunch, and dinner
• Classic British-inspired dishes and traditional tavern influences
• Seasonal menus balancing familiar comfort with thoughtful culinary technique
• Primary focus on daily restaurant culinary operations and service
• 4,700 square feet of meeting and event space, including a 2,500-square-foot Winter Garden
• Additional culinary support for meetings, banquets, and private events as business needs require

Responsibilities

• Assist the Executive Chef with the day-to-day leadership and operation of the Truth Be Told kitchen, with primary responsibility for supporting consistent restaurant execution.
• Lead daily food preparation, production, and service while maintaining established standards for quality, flavor, portioning, presentation, and timeliness.
• Serve as a visible, hands-on culinary leader and work alongside the team during preparation and service as operational needs require.
• Provide daily direction, coaching, and support to cooks and other culinary team members while creating an organized, accountable, and collaborative kitchen environment.
• Help organize production schedules, prep priorities, station assignments, and daily service needs based on anticipated business levels.
• Ensure stations are properly prepared, stocked, organized, and ready for service.
• Monitor food throughout preparation and service to ensure recipes, cooking techniques, portion specifications, and presentation standards are consistently followed.
• Maintain high standards for food quality and address execution or presentation concerns before products are served.
• Support the recruitment, onboarding, training, coaching, and development of culinary team members.
• Identify training and performance needs and work with the Executive Chef to reinforce expectations and improve execution.
• Assist with purchasing, receiving, inventory management, product levels, and ordering to support restaurant needs while controlling unnecessary cost and waste.
• Monitor food usage, portioning, storage, rotation, and production practices to support food cost objectives and minimize waste.
• Maintain awareness of labor needs and kitchen productivity and assist the Executive Chef in operating the department efficiently.
• Inspect incoming products for quality, quantity, and condition and ensure products are properly received and stored.
• Maintain accurate knowledge of menu items, recipes, ingredients, preparation methods, and allergy considerations.
• Ensure proper handling of allergy and dietary requests and reinforce established procedures with the culinary team.
• Maintain and enforce proper food handling, holding, cooling, storage, labeling, dating, rotation, and temperature-control procedures.
• Uphold all established food safety, sanitation, cleanliness, and quality assurance standards throughout the kitchen.
• Ensure kitchen equipment, workstations, walk-ins, storage areas, and production spaces are maintained in clean, sanitary, organized, and safe condition.
• Monitor kitchen equipment and communicate maintenance or operational concerns promptly.
• Work closely with Front of House leadership to coordinate service timing, menu execution, guest needs, and operational priorities.
• Communicate effectively with Food & Beverage and hotel departments to support restaurant and hotel operations.
• Support culinary execution for meetings, banquets, and private events as needed, while maintaining the restaurant as the primary focus of the position.
• Assume appropriate kitchen leadership responsibilities in the Executive Chef's absence and maintain established operational and culinary standards.
• Perform additional duties as assigned based on restaurant and hotel operational needs.

Fundamentals

• Minimum of 3 years of progressive professional culinary experience in an upscale casual, full-service restaurant, hotel, tavern, or comparable culinary environment preferred.
• Previous experience as a Sous Chef, Culinary Supervisor, Kitchen Supervisor, Lead Cook, or comparable culinary leadership role strongly preferred.
• Strong restaurant culinary background with experience supporting high-quality, consistent execution across active service periods.
• Breakfast, lunch, and dinner service experience preferred.
• Banquet, catering, or private event culinary experience is a plus but is not required.
• Excellent understanding of cooking techniques, ingredients, kitchen equipment, food preparation, and production procedures.
• Strong foundation in traditional cooking techniques with an interest in classic British-inspired cuisine and seasonal menu execution.
• Ability to lead by example while remaining actively involved in food preparation and service.
• Demonstrated ability to train, coach, organize, and provide direction to culinary team members.
• Working knowledge of purchasing, receiving, inventory management, food cost, portion control, waste reduction, and kitchen productivity.
• Strong knowledge of food safety, sanitation, allergy procedures, proper storage, labeling, rotation, and temperature control.
• Food Handler / Food Safety certification required or ability to obtain applicable certification as required.
• Strong organizational and time-management skills with the ability to prioritize multiple operational needs in a fast-paced kitchen.
• Ability to remain composed, decisive, and solutions-oriented during high-volume service periods.
• Excellent communication and interpersonal skills with the ability to work collaboratively with culinary, Front of House, and hotel teams.
• High school diploma or equivalent required; formal culinary education or culinary degree preferred.
• Availability to work a flexible schedule based on restaurant needs, including early mornings, days, evenings, weekends, and holidays.
• Proficiency in English required; a second language is a plus.
• Ability to stand and remain active for extended periods in a professional kitchen environment.
• Ability to bend, reach, push, pull, and perform repetitive culinary tasks.
• Ability to lift, carry, push, or otherwise move items weighing up to 50 pounds.

About Us

The Study at University of Chicago is a 167-room hotel located on the Midway Plaisance in Chicago's historic Hyde Park neighborhood. Designed as a place of discovery and connection, the hotel reflects the character and energy of the University of Chicago while providing thoughtful, contemporary accommodations for university visitors, families, faculty, business travelers, and the surrounding community.

The hotel is home to Truth Be Told , a British-inspired tavern offering a welcoming gathering place for hotel guests, the University of Chicago community, Hyde Park neighbors, and visitors to the area. The property also features 4,700 square feet of meeting and event space, including a 2,500-square-foot Winter Garden designed for social events and private functions.

Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life, and disability insurance, paid time off, and paid holidays. Team members may also participate in our 401(k) retirement savings plan and Employee Assistance Program.

Study Hotels is a drug-free workplace. Pre-employment drug test and background check required.

Study Hotels is an Equal Opportunity Employer and does not discriminate on the basis of age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local law.

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