Sous Chef -

Fine Dining Restaurant Bloomington, IL Salary:

$60,000-$65,000 per year Benefits  Medical, Dental & Vision Insurance  401(k)  Competitive Salary  Full-Time Leadership Position  Opportunity for Professional Growth Position Overview We are seeking an experienced, motivated Sous Chef to join our culinary leadership team in Bloomington, Illinois. This is a hands-on management position for a culinary professional who understands that running a successful kitchen requires exceptional food quality, strong leadership, cost control, organization, and accountability. The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, manage and develop a culinary team of approximately 15 employees, maintain food and labor cost standards, and ensure consistent execution in both restaurant and banquet operations. The ideal candidate will have a fine dining or upscale restaurant background and proven experience with purchasing, inventory management, scheduling, cost controls, and P&L management. Key Responsibilities  Assist the Executive Chef with all aspects of daily kitchen operations  Lead, train, coach, and develop a culinary team of approximately 15 employees  Maintain high standards for food quality, presentation, consistency, and sanitation  Manage food ordering, purchasing, receiving, and vendor relationships  Conduct and manage food inventory and maintain accurate inventory controls  Monitor food cost, waste, portioning, and purchasing  Understand and manage kitchen financial performance, including P&L and cost controls  Prepare and manage BOH employee schedules while maintaining labor-cost targets  Assist with hiring, training, performance management, and employee development  Coordinate production and execution for banquets, private events, and off-site catering  Maintain proper food safety, sanitation, and kitchen organization standards  Work with restaurant management to ensure smooth communication between front-of-house and back-of-house operations  Maintain consistency and execution during high-volume service

Qualifications Required:

 Previous Sous Chef, Executive Sous Chef, Chef de Cuisine, or comparable kitchen leadership experience  Strong food ordering and purchasing experience  Proven inventory management experience  Working knowledge of restaurant P&L statements and food/labor cost management  Employee scheduling and labor management experience  Experience leading and developing a culinary team  Banquet and/or off-site catering experience  Strong organizational and communication skills  Ability to lead by example in a hands-on kitchen environment

Preferred:

 Fine dining, steakhouse, or upscale restaurant experience  Experience managing a culinary staff of 15 or more employees  Strong understanding of recipe costing, portion control, inventory variance, and food-cost management What We're Looking For We are looking for more than a strong cook. We need a culinary leader who understands the business side of running a successful restaurant kitchen. The right candidate should be comfortable managing people, controlling costs, analyzing financial performance, maintaining inventory, developing employees, and holding a team accountable while still being actively involved in daily food production and service. If you are an experienced culinary professional looking for an opportunity to take on a significant leadership role in a high-quality restaurant operation, we encourage you to apply.

Job Type:

Full-time Pay:

$60,000-$65,000 per year

Location:

Bloomington, IL Pay:

$60,000.00 - $62,468.46 per year

Benefits:

401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person