Sous Chef

Sous Chef

The Ives | In partnership with Chef Chris Pandel and Boka Restaurant Group.

The Ives is a modern Grill Room rooted in the landmark Chicago Athletic Association, where classic American dining rituals are reimagined by Chef Partner Chris Pandel and Boka Restaurant Group. Grounded in craftsmanship and seasonality, the experience blends a nostalgic menu with lively, interactive hospitalityfrom circulating carts to tableside momentscreating a dining room that feels timeless.

Sous Chef's Responsibilities:

• Reporting directly to the Chef de Cuisine
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
• Continually working through R&D process with the Executive Chef to further dishes on the menu

Qualifications:

• 3-4 years of experience in a Sous Chef role
• Open availability, including nights, weekends, and holidays
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized
• Efficient at multi-tasking
• Experience in mass-volume production

Why This Role

• Be part of a kitchen team focused on consistency, quality, and collaboration
• Gain hands-on experience in a structured and supportive environment
• Opportunity to grow within Boka Restaurant Group, who prioritize internal advancement and long-term careers

Benefits & Perks:

Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Ability to bear exposure to hot and cold environments

Compensation Details:

Compensation: Salary ($70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program

Required Skills:

• Teamwork
• Communication Skills
• Problem Solving Skills
• Attention to Detail
• Creativity
• Time Management
• Adaptability
• Customer Service Orientation