Executive Sous Chef

Executive Sous Chef

This is your opportunity to be part of something exceptional. Join a distinguished culinary team led by Michelin-starred Executive Chef & Culinary Director Nick Dostal, where classic technique meets modern creativity in a kitchen dedicated to excellence. Refine your skills, work with premium ingredients, and grow alongside some of Chicago's most respected chefs. Be part of a historic club — and help shape culinary history, one plate at a time.

Job Overview: The Executive Sous Chef assists the Executive Chef/Culinary Director in overseeing the daily operations of the kitchen operations, ensuring the preparation and delivery of high-quality dishes of the restaurant outlets. This role requires leadership, a deep understanding of kitchen management, and culinary expertise. The Executive Sous Chef is responsible for managing kitchen staff, maintaining standards of food preparation and presentation, and ensuring food safety and sanitation.

Manager: All Dishwashers on Shift & Restaurant Cooks

Responsibilities

Leadership & Team Management:

• Supervise and guide culinary staff working in all restaurant outlets.
• Assist in training, motivation, & development to maintain high performance.
• Monitor kitchen workflow & delegate tasks to ensure efficient kitchen operations.
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Follow the disciplines, address and document any issues that arise.
• Learn new techniques and teach the team; foster a growth team mindset.

Collaboration with Management:

• Collaborate with the Executive Chef on the menu planning and ensure that kitchen goals align with the restaurant's objectives.
• Work professionally with FOH leadership to ensure smooth communication & timely service.
• Assist in managing schedules and ensuring staffing levels meet demand.
• Always assist & fully coordinate, if requested, member-focused private events.

Restaurant Operations:

• Lead the creation and implementation of menu items, ensuring consistency in quality and presentation.
• Innovate through research & development for new dishes, keeping up with trends.
• Oversee food preparation, cooking, and plating to meet established standards.
• Ensure all dishes are prepared & presented according to restaurant's standards.
• Updates and maintains recipe books as needed to ensure proper standards.
• Ensure proper inventory control, managing food orders and supplies efficiently.
• Assist in maintaining kitchen equipment and ensuring all tools are in good working condition.
• Reports all mechanical repairs to Engineering by submitting tickets via MRI Angus.

Quality Control:

• Maintain food safety standards by following proper hygiene and sanitation procedures.
• Is prepared and able to handle City of Chicago Inspections as needed.
• Conduct regular checks on food quality, ensuring that every dish leaving the kitchen meets the required standards.
• Monitor & ensure the proper storage of ingredients to prevent spoilage & waste.

Financial:

• Assist in managing food costs by optimizing portion control and reducing waste.
• Help prepare the budget for food purchasing and maintain cost-efficient kitchen operations.
• Ensure proper inventory management, minimizing overstock and spoilage.

Problem Solving & Compliance:

• Address kitchen issues promptly, ensuring quick resolution without compromising the quality of the dishes.
• Assist in handling member complaints related to food quality professionally.
• Ensure all food and beverage operations comply with local health, safety, and sanitation regulations.
• Enforce proper cleaning schedules for kitchen areas and equipment.

Qualifications:

• At least 5 years as a Sous Chef or in a similar role in a high-volume kitchen environment; fine dining restaurant or club preferred.
• Culinary degree or equivalent training from a recognized institution
• Strong leadership and management skills, with the ability to inspire and guide a team.
• Valid City of Chicago License, Manager Food Serv Safe and Allergen certifications.
• Proficiency in using kitchen equipment and technology (e.g., POS systems, inventory software, Northstar, Microsoft Office, including online ordering systems).

Physical Demands

• While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear.
• Must be capable of walking and standing 100% or more of a normal 8-hour work shift (10-12 hours during peak times).
• Must be capable of regularly lifting and pushing or pulling 50lbs. or more, and occasionally lifting and pushing or pulling up to 75 lbs.
• Must be able to hear with 100% accuracy with correction.
• Must be able to see with 20/20 vision with correction.
• Must be able to fully manually operate equipment in the kitchen.

Compensation Details

Compensation: Salary ($90,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Profit Sharing, Dining Discounts, Wellness Program, Free employee meals and uniform dry cleaning

Required Skills

Teamwork

Time Management

Adaptability

Creativity

Attention to Detail

Conflict Resolution

Customer Service

Organizational Skills