Sous Chef

Compass Group•Chicago, IL

40d•$70,000 - $75,000•Onsite

About The Position

The Sous Chef is a central leadership role within the culinary team, providing direction and coaching to team members to deliver excellent food and guest experiences at the Chicago Symphony Orchestra location in Chicago, Illinois. The ideal candidate is an experienced culinarian with a passion for great food and guest experience. This role supports culinary operations, team development, food quality and safety, and financial performance.

Requirements

At least 2 years of experience in a culinary leadership position.
High level of computer literacy.
Understanding of financial concepts.
Passion for hospitality, food, and retail.
Excellent interpersonal and stakeholder management skills.

Nice To Haves

A culinary degree is preferred.

Responsibilities

Coach and motivate team members to deliver their best.
Identify opportunities and drive improvements in location operations.
Monitor quality and sanitation standards.
Deliver against financial goals and budgets.
Set the standard for culinary excellence.
Oversee equipment maintenance routines.
Communicate and monitor par levels.
Support creation of menu build diagrams and monitor output to ensure standards are followed.
Ensure routine kitchen management procedures are followed, including opening and closing checklists, cleaning schedules, temperature checks, waste sheets, and pest control.
Create menu specifications as needed.
Set standards for chef table setups.
Create prep sheets and line layout diagrams to support consistent and efficient food production.
Perform daily line checks to verify quality and flavor standards.
Lead game day culinary operations.
Manage end-of-month inventory with the purchasing team to ensure accurate stock recording.
Monitor and manage food waste to help control food costs.
Train and coach team members on the menu and general culinary skills.
Manage employee breaks to support team members’ well-being.
Conduct pre-shift meetings to prepare for events.
Address performance issues through corrective action.
Complete onboarding and orientation for new culinary team members.
Ensure food ordering, delivery, preparation, transportation, and service meet high standards and Levy sanitation and safety requirements.
Support other Levy locations as needed.
Support maintenance and updates of recipes.
Manage the culinary department budget.
Perform other duties as assigned.