Sous Chef

RPM Seafood•Chicago, IL

3d•$55,000 - $75,000

About The Position

RPM Seafood is hiring a Sous Chef. The role supports effective back-of-house (BOH) shifts and restaurant operations, including food preparation and cooking, inventory, kitchen supervision, and coordination with front-of-house (FOH) teams. The Sous Chef partners with the General Manager and other managers or chefs on recipe standards, purchasing, food costs, and hiring and developing BOH employees. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve working at multiple sites, with or without overnight travel, as needed. The stated salary range is USD $55,000–$75,000 per year. Lettuce Entertain You Restaurants describes itself as a culinary-driven restaurant company with more than 90 locations and over 55 restaurant concepts, and notes its commitment to employee benefits, career-long training, and growth opportunities.

Requirements

2–3 years of sous chef experience in a full-service restaurant.
Ability to lead and manage kitchen staff.

Responsibilities

Run BOH shifts and ensure effective and efficient BOH operations, including food preparation and cooking, adequate inventory of food and supplies, and supervision of kitchen, dish, and other BOH teams.
Lead BOH pre-shift meetings and participate in line, temperature, and cooler checks and food tastings for the shift.
Partner with the General Manager and/or designated managers or chefs to regularly review and maintain recipe books.
Conduct regular line checks throughout the day to ensure the quality of menu items.
Purchase and order food products and restaurant supplies, including daily product orders.
Assist with tracking and controlling food costs.
Ensure effective communication between FOH and BOH about food production and timing issues, needs, and special requests.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop BOH employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.
Move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; occasionally move and/or lift up to 50 pounds.