Sous Chef

The Lake is a new private social club opening in October 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, and a small spa, all thoughtfully designed to create a dynamic and curated experience.

ABOUT TOPOGRAPHY:

Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world‑class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina.

CULINARY, BEVERAGE & SERVICE PHILOSOPHY:

The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable. Leaders at The Lake are expected to champion standards of food, beverage, and service that are: Chef- and craft-driven, not formulaic Technically excellent, yet warm and human Consistently refined, without becoming rigid or impersonal This philosophy must be evident in every interaction, from the quality of ingredients and cooking to collaboration with the front‑of‑house team, pacing of service, and attention to detail.

ABOUT THE POSITION:

The Sous Chef will support the Executive Chef in leading the day‑to‑day kitchen operations within The Lake’s dining venues. This role is responsible for ensuring consistent culinary execution, maintaining high standards of quality and cleanliness, and fostering a strong, collaborative kitchen culture. The ideal candidate is a disciplined and passionate culinary leader who thrives in a fast‑paced, detail‑oriented environment and is committed to continuous learning, team development, and excellence in execution.

KEY RESPONSIBILITIES:

Kitchen Operations & Execution Oversee daily kitchen operations, ensuring consistency, quality, and efficiency in all food preparation and service. Lead service periods, ensuring dishes are executed to the highest standards and delivered in a timely manner. Maintain organization, cleanliness, and proper food handling practices in accordance with health and safety standards. Support the coordination between kitchen and front‑of‑house teams to ensure seamless service. Culinary Standards & Quality Control Uphold and enforce recipes, plating standards, and preparation techniques. Conduct regular line checks and quality control measures before and during service. Ensure proper storage, labeling, and rotation of all food products. Assist in menu development, tastings, and seasonal updates as directed by the Executive Chef. Supervise and mentor line cooks and prep cooks, providing training and ongoing feedback. Foster a positive, respectful, and high-performance kitchen culture. Assist in hiring, onboarding, and scheduling of kitchen staff. Lead by example with professionalism, urgency, and attention to detail. Financial Performance & Controls Support food cost management through proper portioning, waste reduction, and inventory control. Assist with ordering, receiving, and vendor relationships to ensure quality and consistency of ingredients. Monitor labor efficiency during shifts and support scheduling needs. Member Experience & Collaboration Contribute to delivering a consistently exceptional dining experience through quality and consistency. Collaborate with front‑of‑house leadership to ensure alignment on service, timing, and guest expectations. Support special events, private dining, and club programming as needed. Participate in pre‑opening activities, including kitchen setup, equipment organization, and staff training. Assist in developing systems, prep lists, and operational workflows. Identify opportunities for process improvement and operational efficiency.

REPORTS TO:

Executive Chef

CANDIDATE REQUIREMENTS:

The Lake is seeking candidates who bring strong culinary fundamentals, leadership potential, and a commitment to excellence. Professional Experience: 3–5+ years of experience in progressive kitchen roles, including experience as a Sous Chef or Senior Line Cook. Experience in high‑quality restaurants, luxury hotels, or private clubs preferred. Strong understanding of classical cooking techniques, kitchen organization, and food safety standards. Ability to lead a team in a fast‑paced, high‑expectation environment. Experience with pre‑opening environments is a plus. #J-18808-Ljbffr The Lake