EXECUTIVE SOUS CHEF

Compass Group•Chicago, IL

43d•$95,000 - $100,000•Onsite

About The Position

As the Executive Sous Chef, you will serve as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead the kitchen and ensure exceptional food quality, service, and operational performance. This is a hands-on leadership role for an experienced culinary professional who can confidently step into the Executive Chef’s role when needed, lead a diverse team, and thrive in a fast-paced environment. You’ll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations.

Requirements

3–5 years of progressive culinary experience with demonstrated leadership responsibilities.
Strong hands-on experience across multiple kitchen stations and culinary operations.
Ability to lead confidently, make decisions quickly, and perform effectively in high-volume environments.
Strong understanding of food costs, quality standards, production, and kitchen operations.
Excellent leadership, communication, interpersonal, and client service skills.
Current knowledge of culinary trends and creative food presentation.

Nice To Haves

Bachelor’s degree in Culinary Arts, Foodservice Management, or related field preferred; equivalent culinary education and experience considered.
ServSafe, HACCP, or applicable food safety certification preferred.
Flexibility to work evenings, weekends, extended hours, and high-volume events as needed.

Responsibilities

Serve as the culinary leader in the absence of the Executive Chef, overseeing kitchen operations, menu execution, and client needs.
Partner with the Executive Chef on menu development, daily production, food quality, and presentation.
Provide hands-on culinary support across the line, banquets, catering, and special events as business needs require.
Lead, coach, mentor, and develop sous chefs and culinary associates while promoting teamwork and accountability.
Partner with FOH leadership to ensure seamless service and an exceptional guest experience.
Participate in client tastings, catering events, and direct client interactions.
Oversee food safety, sanitation, EHA responsibilities, and daily compliance documentation.
Prepare and maintain culinary operations for corporate and Flik/Compass audits.
Conduct ongoing training in culinary skills, food safety, sanitation, and company standards.
Monitor food costs, product quality, and proper product utilization.
Stay current with culinary trends and incorporate creative food concepts and presentation techniques.