Sous Chef

City Winery Chicago • Chicago, IL

2d • Onsite

About The Position

A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary The Executive Sous Chef is second-in-command of the culinary team and is responsible for supporting the Executive Chef in the overall management, leadership, and operational oversight of all culinary operations at the City Winery property. This role ensures the highest standards are consistently met for all food prepared and served across dining rooms, private events, and venue spaces. Accountable for upholding City Winery’s food culture, high quality, freshness, and presentation, the Executive Sous Chef acts as a strategic and creative leader, driving operational efficiency, cost controls, and culinary innovation. This individual leads by example to cultivate a positive, high-performance culture built on mutual trust, professional development, and respect. As second-in-command, this role leads kitchen operations in all areas, including day-to-day shift management, menu creation and R&D, budgeting and financial target achievement (food and labor costs), inventory control, talent acquisition, team development, and interdepartmental collaboration.

Requirements

• Minimum 4–5 years of progressive culinary management experience in a high-volume, full-service kitchen, premium venue, or catering operation (with prior experience as a Sous Chef or Executive Sous Chef required).
• AOS Culinary School Graduate and/or related training is a plus or equivalent professional culinary leadership experience.
• Strong functional working knowledge of all Health Department, OSHA, and all other related regulations
• Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment
• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail
• Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.
• Must have proficient computer and technological skills
• Must have Serve Safe food handler’s certificate
• Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary
• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 lbs.
• Able and willing to work a flexible schedule including nights, weekends and holidays

Responsibilities

• Serve as second-in-command, working alongside and standing in for the Executive Chef to oversee all production, prep, and service areas of the kitchen.
• Direct daily kitchen operations hands-on, ensuring seamless shift execution, proper line setup, flow, and high quality of output.
• Manage all kitchen staff and Sous Chefs; delegate responsibilities, set clear performance expectations, and maintain strict accountability.
• Champion and teach City Winery’s culinary philosophy, food culture, and commitment to hospitality and excellence.
• Continually monitor production procedures to optimize quality, consistency, speed of service, and productivity.
• Supervise kitchen management and supervisory teams to ensure all daily and weekly SOPs are executed, including recipe compliance, specs, waste management, and event planning.
• Lead by example and enforce all company policies, brand standards, safety protocols, and operational guidelines.
• Direct and oversee the ongoing training of line cooks and kitchen staff in proper storage, preparation, cooking techniques, garnishing, and presentation.
• Establish kitchen goals, anticipate operational bottlenecks, and resolve service issues proactively.
• Oversee and maintain rigorous sanitation, cleanliness, and food safety standards compliant with Health Department, OSHA, and company guidelines.
• Inspect work areas, tools, walk-ins, and heavy equipment (refrigerators, ovens, freezers, ranges) regularly to ensure safe and proper operation and maintenance.
• Partner collaboratively with Front-of-House (FOH), Events, Winery, and Corporate teams to execute seamless guest experiences and achieve property goals.
• Plan and execute culinary elements for high-profile private parties, catering, and specialty venue events.
• Maintain strict quality control across all raw ingredients, preparation techniques, and final plated dishes consistent with City Winery standards.
• Collaborate with the Executive Chef on seasonal menu development, daily specials, and recipe R&D.
• Create standard recipe cards, yield tests, and plating guides to ensure consistency, manage food cost percentages, and assist in menu pricing.
• Manage food and labor costs proactively, maintaining alignment with budgeted goals, payroll targets, and financial KPIs.
• Oversee culinary purchasing, receiving, vendor negotiations, and inventory management; conduct regular physical inventories and audit food waste.
• Review, code, and approve kitchen invoices through designated administrative channels.
• Train and mentor Sous Chefs and kitchen supervisors on managing labor hours, monitoring food costs, and controlling operational line items.
• Foster a positive, inclusive team culture that boosts morale, drives retention, and maintains high professional standards.
• Lead or participate in interviewing, hiring, onboarding, coaching, and performance management of BOH staff.
• Partner with HR and the Executive Chef regarding progressive discipline, performance evaluations, and separations in accordance with company policy.
• Design and execute ongoing training and career development programs for culinary staff to foster internal promotion.
• Oversee line schedules, approving shift trades, time-off requests, and labor allocation to meet volume demands efficiently.
• Ensure accurate and timely completion of administrative duties, including shift logs, labeling/dating systems, PAFs, CAFs, and payroll approvals.

Benefits

• Competitive pay
• Medical, Dental, Vision Insurance
• nDORFins program designed to promote a healthy and active lifestyle!
• 401K (and yes we match!)
• Flexible Savings Accounts, HSA and Dependent Care, Basic Life and AD&D Insurance
• Amazing discounts, 50% OFF all dining/retail wine
• Free Family Meal Tickets to available shows

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree