Sous Chef

Ballyhoo Hospitality Group is currently seeking a passionate Sous Chef to join our talented team at Zenzi Den in Glenview. 

Concept Overview: Tucked into downtown Glenview, Zenzi Den is Ballyhoo Hospitality’s newest concept, arriving Spring 2026. The space blends Japanese-inspired comfort with a buzzy, come-as-you-are energy, layered with natural textures and intentional design. Thoughtfully sourced meats, seafood, and vegetables hit the robata grill, where live fire does what it does best, deep flavor, real soul. Whether you’re settling in for a low-key dinner or gathering the crew, Zenzi Den brings Ballyhoo’s signature feel-good dining and genuinely warm hospitality to the table.

About Ballyhoo Hospitality Group: Founded in 2009 by Ryan and Anna O'Donnell, Ballyhoo Hospitality is a Chicago-based restaurant group operating 15 neighborhood-driven concepts across Chicago and the suburbs. Led today by Ryan O'Donnell and Partner Jon Farrer, Ballyhoo is built on warm, personal hospitality, honest cuisine, and deep community investment. The group expands intentionally, preserving the individuality of each concept while staying rooted in the belief that great hospitality is shaped by passionate teams, loyal guests, and the neighborhoods they serve.

Job Summary: The Sous Chef will play a crucial role in assisting the Executive Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. The ideal candidate will be a skilled leader, a creative problem-solver, and possess a strong passion for culinary excellence.

We offer:

• Paid Leave
• 401k
• Medical, Dental, and Vision Insurance
• Opportunities for professional growth and development
• A supportive and inclusive work environment
• The chance to be part of a renowned and growing restaurant group known for its culinary artistry and welcoming ambiance
• Employee dining privileges

Essential Job Requirements:
(Includes but is not limited to the following duties. Other duties may be assigned.)

• Provide leadership to create a culture and work environment based upon respect
• Perform inventory and purchasing responsibilities on a daily basis.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. 
• Ensure that all equipment is kept clean and kept in excellent working condition 
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Supervise the kitchen during prep and service periods.
• Expedite efficient and timely service standards for dine in and takeout service.
• Foster a positive and collaborative work environment.
• Communicate effectively with kitchen staff, front-of-house staff, and management.
• Assist in resolving kitchen-related issues and challenges
• Monitor food costs and minimize waste.

Qualifications:

• Minimum of 2 years of experience as a Sous Chef or in a similar culinary leadership role.
• Preferred experience in Japanese and Sushi Restaurants. 
• Proven track record of culinary excellence and leadership skills.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work effectively in a fast-paced, high-pressure environment.  
• Culinary degree or equivalent experience preferred.
• Valid Manager Food Handler certification.
• Ability to stand for long periods of time.
• Ability to work nights, weekends, and holidays.

Why Join Us?

• Opportunity to work in a dynamic and friendly environment.
• Gain valuable experience in the hospitality industry.
• Be part of a team that values growth and development.

How to Apply:

Interested candidates should submit their resume and a brief cover letter outlining their relevant experience.

Ballyhoo Hospitality Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Salary : $65,000 - $75,000