Sous Chef

ilixr creates private culinary experiences, from a small, intimate dinner in a client's home to a vibrant wedding for 500. There's no restaurant. The kitchen is wherever the evening happens. Every menu is written for the people in the room, and the cooking is held to the standard Simon Davies brought with him from eleven years at Alinea, the last of which he ran the kitchen.

You'll write the prep lists and production schedule for events and see them through. You'll cost menus and order against them. You'll train the cooks and run service on site when Simon is elsewhere. A good part of the job is logistics: getting product, equipment, and mise to a venue, building a working kitchen in a room that was a conference space an hour earlier, and getting everything back and counted afterward.

The hours follow the booking calendar rather than a restaurant week. Some weeks are heavy, and some are quiet.

Requirements:

Sous chef or senior chef de partie experience in a fine dining kitchen. Tasting menu or Michelin background preferred.
Off-premise or event experience helps a lot.
Able to run a team and make calls on site without checking in.
Working vehicle and a valid driver's license. Driving to venues is part of the job.
Lift 50 lbs, load and unload a vehicle, and stand through a long event day.
Illinois Food Service Sanitation Manager certification, or get it within 60 days of starting.
Available evenings and weekends when events need you.

How to apply:

Email View email address on culinaryagents.com with your resume and a few sentences on why this job. Put "Sous Chef" in the subject line. Skip the cover letter.