Sous Chef

Overview Momotaro – Chicago, part of Boka Restaurant Group, is looking for a Sous Chef to join our kitchen in Chicago’s Fulton Market District. The role reports directly to the Chef de Cuisine and is led by Chef Gene Kato, a Jean Banchet Award of Culinary Excellence winner. 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 Dining incentives across our 20+ establishments About Boka Restaurant Group Boka Restaurant Group is a James Beard Award‑winning group anchored by partnerships with some of America’s greatest chefs. Our belief that genuine hospitality makes the world a more human place drives us to support our communities and build the world we want to live in. About Momotaro Momotaro offers an authentic sushi and robata experience, paired with handcrafted cocktails and spirits. Housed in a remodeled warehouse with high ceilings and an observable kitchen, Chef Gene Kato infuses his Japanese heritage into modern culinary culture. Responsibilities Reporting directly to the Chef de Cuisine Assisting in ordering all products based on par systems and inventory management, and overseeing all ordering and inventory to ensure low food costs Assisting in management, including recruiting, hiring, scheduling, reviewing and terminating Managing staff schedules and ensuring 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, and 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, and recording the recipes of these items for consistent replication Ensuring all health and safety standards are upheld by enforcing high sanitation standards Addressing all kitchen‑related problems and incidents in a timely and effective manner Daily maintenance of BOH systems – continually following and tweaking 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 Japanese cuisine/sushi experience appreciated, but not required 2‑3 years of experience in a Sous Chef role Patient and empathetic toward others Practices high standards of cleanliness Strong leadership skills Highly organized Efficient at multi‑tasking Experience in mass‑volume production 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 Job Information Company: Momotaro – Chicago Position: Sous Chef Work Location: Chicago Country: US #J-18808-Ljbffr