Sous Chef / Chef De Cuisine

Sous Chef / Chef De Cuisine Chicago, IL 60654 $70,000

• $75,000 a year
• Full-time $70,000
• $75,000 a year
• Full-time Job Summary We are seeking a dynamic and passionate Sous Chef / Chef De Cuisine to lead our culinary team in delivering exceptional dining experiences.

This role is perfect for a motivated culinary professional eager to showcase their leadership skills, refine their craft, and elevate our restaurant's reputation for fine dining excellence. As a key member of the kitchen management team, you will oversee daily food production, ensure impeccable food safety standards, and inspire your team to achieve culinary brilliance. Your expertise in menu planning, food handling, and kitchen management will drive the success of our culinary operations while fostering a vibrant and collaborative work environment. Responsibilities Lead and supervise the kitchen team to ensure high-quality food preparation and presentation in line with our restaurant's standards. Oversee all aspects of food production, including cooking, plating, and ensuring consistency across dishes. Manage inventory control and food safety procedures to minimize waste and maintain compliance with health regulations. Collaborate with management on menu planning, seasonal updates, and special event catering to enhance guest satisfaction. Supervise shift operations, including staffing schedules, training new team members, and maintaining a positive team atmosphere. Ensure proper food handling, sanitation practices, and adherence to dietary department guidelines for all menu items. Coordinate with the catering and banquet teams to deliver seamless service for large events or private functions. Monitor kitchen equipment maintenance and cleanliness to uphold safety standards. Support the development of junior staff through coaching, mentorship, and ongoing training initiatives. Experience Proven culinary experience in fine dining environments with a strong background in food production and kitchen management. Demonstrated supervising experience within busy restaurant or catering settings. Extensive banquet experience combined with a solid understanding of event catering logistics. Familiarity with dietary department protocols and food safety regulations is essential. Hands-on experience in inventory management, menu planning, shift management, and food service operations. Background in hospitality or restaurant management is highly desirable. Skilled in cooking techniques across various cuisines along with bartending experience is a plus. Join us as a Sous Chef / Chef De Cuisine to lead our culinary team toward excellence! Bring your passion for food, leadership skills, and innovative spirit to create memorable dining experiences that delight every guest.

Pay:

$70,000.00

• $75,000.

00 per year

Benefits:

Paid time off

Work Location:

In person