We are seeking a skilled and motivated Sous Chef to join our bustling restaurant cafe located in South Loop, Chicago. The Sous Chef will play a pivotal role in supporting the Kitchen Manager, maintaining kitchen operations, and upholding culinary excellence. Your culinary expertise and leadership skills will be crucial in contributing to the overall success and expansion of our establishment.

Responsibilities:

• Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring quality standards are met consistently.
• Lead and mentor a small kitchen team, providing guidance, training, and fostering a collaborative and productive work environment.
• Supervise and coordinate kitchen staff during service, ensuring smooth and efficient operation and communication with the FOH team.
• Collaborate closely with the Kitchen Manager and General Manager to develop and execute seasonal menu items that align with our farm-to-table philosophy and guest preferences.
• Assist in managing inventory, ordering supplies, and controlling costs while maintaining high-quality ingredients.
• Ensure compliance with food safety and sanitation regulations, maintaining a clean and safe kitchen environment.
• Contribut
• e creative ideas to menu development, showcasing a strong understanding of farm-to-table principles and local sourcing.
• Demonstrate strong leadership skills, setting a positive example for the culinary team through professionalism, excellent work ethic, and commitment to our company’s values.

Qualifications:

• Effective communication skills to interact with kitchen staff, FOH, and collaborate with various teams.
• Culinary experience in a fast-paced restaurant or cafe environment.
• Previous experience in a supervisory role in a kitchen.
• Proficiency in various cooking techniques and a strong understanding of farm-to-table concepts.
• Excellent organizational skills and the ability to multitask in a dynamic environment.
• Knowledge of food safety regulations and practices.
• Flexibility to work weekends and holidays as required.
• Passion for local sourcing, sustainability, and a commitment to supporting local businesses.
• Creative mindset with the ability to contribute innovative ideas to menu offerings.