Sous Chef-West Loop & River North

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Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items.

They will work with the General Manager and Executive Chef in setting the direction of the business in day‑to‑day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff;

and train, motivate, and supervise subordinates.

• Manage all kitchen operations to meet and exceed expectations of Executive Chef
• Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations
• Supervise Line Cooks and Dish Team

• Identify, train, and develop key employees for growth, advancement, and promotion.
• Effectively collaborate and communicate within and between departments
• Communicate cordially, effectively, and clearly with all employees, managers, and guests.
• Perform calmly and effectively in an extremely busy and stressful work environment.

• Supervise kitchen staff
• Assign production duties to all kitchen staff.
• Conduct pre‑shift line checks to ensure quality of all items.
• Conduct shift cook meetings.
• Adhere to standing “zoning” procedures.
• Purchase and order all food products and supplies for the restaurant.
• Complete a daily product order.
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc.
• Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager.
• Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dine Amic Hospitality
• Maintain good quality standards including consistency and presentation.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Perform a daily “walk through” inventory to prioritize product utilization.
• Maintain departmental budget expectations and assist company efforts to optimize labor & product costs

• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Coordinate proper food storage according to standard operating procedure and health and safety guidelines
• Work safely in a confined, crowded space of variable noise and temperature levels
• Comply with all safety and sanitation guidelines and procedures
• Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.
• Wear a hair restraint while on duty.
• Wash hands regularly, according to guidelines.
• Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items.

• Holds a current SERVsafe (or equivalent) certification.
• Minimum 2 years high‑volume Kitchen Management experience, up to 4 years preferred
• Proven experience creating a safe work environment incorporating teamwork and professional development
• Ability to efficiently identify issues and problem solve.
• Commitment to quality, accuracy, timeliness, and results
• The ability to handle stress in a productive way as well as the ability to delegate while maintaining control
• Proficient computer skills, basic math skills, and ability to operate a point‑of‑sale system.
• Flexibility to work a variety…