Sous Chef - West Loop

Job Description

Job Description

Brought to you by DineAmic Hospitality, our West Loop restaurant collection—including Bar Siena, Bandit, Fioretta, La Serre, and Lyra—offers a diverse portfolio of chef-driven dining experiences in one of Chicago’s most vibrant neighborhoods. From elevated Italian cuisine and modern Mediterranean flavors to classic steakhouse fare and lively social dining destinations, each concept is committed to exceptional hospitality, culinary excellence, and memorable guest experiences.

Sous Chefs play a key leadership role in executing high-quality food, developing culinary talent, maintaining operational standards, and contributing to the success of the restaurant.

Essential Responsibilities & Duties

• Lead shift meetings to align kitchen staff and assign production duties.
• Oversee food preparation, cooking, and plating to ensure consistency, quality, and timely execution of all dishes.
• Lead the kitchen in the absence of the Executive Sous Chef, ensuring smooth operations and exceptional service during peak periods.
• Manage special dietary requests, allergies, and menu modifications with precision and attention to detail.

• Train, mentor, and develop kitchen staff while fostering a positive, productive work environment.
• Serve as a subject matter expert across all stations, providing coaching and performance feedback to team members.
• Promote teamwork and effective communication within the kitchen and between back-of-house and front-of-house teams.
• Address operational challenges, staffing needs, and team concerns in a professional and timely manner.

• Maintain the highest standards of food quality, presentation, and consistency.
• Ensure compliance with all food safety, sanitation, and health department regulations, including proper food handling and storage.
• Maintain a clean, organized, and safe kitchen environment, including the care and upkeep of kitchen equipment.

• Assist with inventory management, product ordering, and stock rotation to ensure proper supply levels.
• Support food and labor cost management through portion control, waste reduction, and efficient scheduling.
• Monitor kitchen waste and product utilization to maximize profitability and align with budget goals.

Minimum Qualifications

• Experience: 3–5 years of culinary experience, including 1–2 years in a leadership role within a high-volume restaurant.
• Education: Culinary degree or equivalent professional experience preferred.
• Certification: Current ServSafe Food Manager Certification (or equivalent) required.
• Skills:
  • Strong knowledge of food preparation techniques, culinary execution, and kitchen operations.
  • Proven leadership, communication, and organizational abilities.
  • Comprehensive understanding of food safety and sanitation standards.
  • Ability to perform effectively in a fast-paced, high-volume environment.

Physical Demands & Work Environment

• Must be able to stand, walk, bend, and lift up to 50 pounds without assistance.
• Ability to work in a hot, noisy, and sometimes crowded kitchen environment for extended periods.
• Must be able to perform repetitive motions, including chopping, stirring, and plating food.
• Must navigate safely through kitchen areas, including stairs, slick floors, and tight spaces.
• Position requires physical stamina and the ability to work in a fast-paced environment for extended periods.
• Ability to work long hours, including nights, weekends, and holidays, and the ability to work efficiently during peak service periods and maintain productivity under time constraints.

Perks + Benefits

• BCBS Medical
• BCBS Dental
• EyeMed Vision
• Flexible Spending Account
• Company-paid Short-term Disability Insurance
• Company-paid Life and AD&D Insurance
• Company-paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Paid Holidays
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.