Sous Chef

Summer House Santa Monica•Chicago, IL

25d•$55,000 - $75,000

About The Position

Summer House Lincoln Park is hiring a Sous Chef for Lettuce Entertain You Restaurants. The role requires 2–3 years of sous chef experience in a full-service restaurant and the ability to lead and manage kitchen staff. The Sous Chef oversees back-of-house shifts and operations, including food preparation and cooking, inventory, food quality, ordering, cost control, and communication between front-of-house and back-of-house teams. The role also supports hiring, onboarding, training, supervision, and development of back-of-house employees. The position involves working a variety of days and shifts, including early mornings, late nights, and weekends, and may require work at multiple sites, with or without overnight travel, as needed. The stated salary range is USD $55,000–$75,000 per year.

Requirements

2–3 years of sous chef experience in a full-service restaurant.
Ability to lead and manage kitchen staff.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Run back-of-house shifts and ensure effective and efficient operations, including food preparation and cooking, adequate food and supply inventory, and supervision of kitchen, dish, and other back-of-house teams.
Lead back-of-house pre-shift meetings and participate in line, temperature, and cooler checks, as well as food tastings for the shift.
Partner with the General Manager and/or designated managers or chefs to regularly review and maintain recipe books.
Perform 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 front-of-house and back-of-house teams regarding 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 back-of-house 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, and respond 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.