Sous Chef, Private Social Club & Fine Dining
Overview
Own daily kitchen operations for three distinct restaurants at The Lake, a 26,000-square-foot private social club opening in Chicago's River North in Fall 2026. You will lead a brigade of cooks, enforce HACCP standards, and uphold a culinary philosophy rooted in timeless classics. Reporting to the Executive Chef, you'll collaborate with front-of-house leadership to deliver seamless service. This role stands out for its pre-opening involvement, shaping workflows and training the team from day one.
What You'll Do9
- 1Oversee daily kitchen operations, ensuring consistency and quality across all stations.
- 2Lead service periods, executing dishes to exacting plating and timing standards.
- 3Enforce HACCP food safety, storage, and rotation protocols during every shift.
- 4Conduct line checks and quality control before and during service, correcting deviations.
- 5Train and mentor line cooks and prep cooks, providing real-time feedback and skill development.
- 6Collaborate with front-of-house leadership to align on service timing and guest expectations.
- 7Manage food cost through precise portioning, waste reduction, and inventory control.
- 8Assist with ordering, receiving, and vendor relationships to ensure ingredient consistency.
- 9Support pre-opening activities, including kitchen setup, equipment organization, and SOP development.
Requirements6
- 13–5+ years in progressive kitchen roles, including Sous Chef or Senior Line Cook.
- 2Experience in high-quality restaurants, luxury hotels, or private clubs.
- 3Strong command of classical cooking techniques and kitchen organization.
- 4Proven ability to lead a team in high-pressure service environments.
- 5ServSafe or equivalent food safety certification preferred.
- 6Pre-opening experience is a plus.
Salary Insight
$46 - $48k per year
Location
Required Skills
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