About the Opportunity

This is a unique opportunity to join a nationally celebrated, high-volume restaurant group known for its commitment to hospitality, quality, and consistency. With a long-standing presence in Chicago and a loyal following, this group blends tradition with culinary innovation across its dynamic concepts. The Executive Sous Chef will support back-of-house leadership in one of the group’s flagship restaurants, working closely with the Executive Chef and senior leadership team to uphold exceptional standards in food execution, team management, and kitchen operations.

Position Summary

The Executive Sous Chef is responsible for day-to-day kitchen operations, leading prep and line teams, managing quality control, and ensuring smooth culinary execution during service. This leader will be hands-on in training, menu execution, food safety, and team development, serving as the bridge between culinary vision and operational excellence.

This role requires a collaborative leader who can maintain high standards in a fast-paced, guest-forward environment while championing company values of hospitality, quality, family, and value.

Key Responsibilities

Culinary Execution & Quality Control

• Oversee food preparation and plate presentation to ensure consistency and excellence.
• Execute and uphold all recipes, prep systems, and production timelines.
• Monitor product quality, freshness, and kitchen cleanliness throughout service.

Kitchen Operations & Systems Management

• Lead day-to-day BOH operations, including purchasing, inventory, and labor control.
• Manage and enforce food and labor budgets using established systems and trackers.
• Work in partnership with a 3rd-party cleaning crew to uphold sanitation standards.
• Ensure all kitchen equipment is maintained, repaired, or replaced when necessary.

Team Leadership & Development

• Train, coach, and evaluate line cooks, prep staff, and other kitchen team members.
• Schedule team members effectively, ensuring appropriate staffing levels for each shift.
• Identify team members for growth and leadership development.
• Uphold disciplinary standards and performance expectations.

Menu Development & Creativity

• Support the Executive Chef in creating and executing seasonal specials and core menu updates.
• Contribute creative ideas that align with the brand’s identity and high-volume expectations.
• Ensure new menu items follow all SOPs and are rolled out with proper training.

Health & Safety Compliance

• Ensure compliance with all local, state, and federal food safety regulations.
• Promote a culture of cleanliness, safe food handling, and kitchen safety protocols.

Guest & Brand Representation

• Maintain strong communication with FOH and management to support smooth service.
• Occasionally represent the brand at culinary events and community engagements.

Ideal Candidate Profile

• Graduate of an accredited culinary school or equivalent hands-on experience
• 5+ years of experience in high-volume, scratch kitchens—at least 2 years in a management role
• Strong knowledge of classic techniques, contemporary plating, and seasonal menu planning
• Experience with labor and food cost control, purchasing, and vendor relations
• Proficient in BOH systems (inventory, scheduling, budget tracking)
• Clear communicator, motivator, and team builder with a calm, organized leadership style
• Flexible and adaptable to evolving service demands and kitchen dynamics
• Must be available to work nights, weekends, and holidays as needed

Compensation & Benefits

• Base salary range: $80,000 – $95,000, commensurate with experience
• Performance-based bonus program
• Health, dental, and vision insurance
• Paid time off (vacation, personal days, holidays)
• Dining discounts across restaurant group concepts
• Leadership development and growth opportunities