eden - Sous Chef

Eden restaurant•Chicago, IL

4d•$65,000 - $75,000•Onsite

About The Position

We are seeking a dedicated and talented a full-time, salaried Sous Chef to join our culinary team. The Sous Chef will work closely with the Chief Culinary Officer to oversee daily kitchen operations, ensure consistency in food preparation and presentation, and uphold the highest standards of quality and safety. This role includes menu development, inventory management, and the supervision and training of kitchen staff. The ideal candidate thrives in a fast-paced environment, demonstrates strong leadership skills, and brings creativity and passion to the plate.

Requirements

Strong leadership skills
Creativity and passion for food
Ability to thrive in a fast-paced environment

Responsibilities

Maintain position of active line cook on open days of operation
Oversee the daily operations of eden’s kitchen, ensuring consistent, high-quality food preparation and execution across all stations.
Supervise and lead kitchen staff, maintaining a positive, professional, and efficient work environment.
Collaborate with the Chief Culinary Officer to plan, develop, and execute seasonal menus that align with eden’s culinary vision and focus on local, sustainable ingredients.
Ensure all dishes leaving the kitchen meet eden’s standards for quality, flavor, and presentation.
Manage prep schedules and station organization to ensure readiness for each service.
Maintain accurate prep lists, recipes, and production sheets.
Coordinate with the Chief Culinary Officer to schedule kitchen staff according to business needs and forecasted volume.
Oversee inventory control, product ordering, and receiving to minimize waste and maintain cost efficiency.
Enforce food safety and sanitation standards, ensuring compliance with all health department regulations.
Train, coach, and mentor cooks and other kitchen team members to ensure proper technique, consistency, and growth.
Conduct daily line checks and tastings to ensure all menu items meet established standards.
Oversee equipment use, care, and maintenance, reporting any issues promptly.
Assist with new dish development and seasonal menu transitions, from concept to execution.
Collaborate with the front-of-house management team to ensure smooth communication and service flow.
Maintain current station and operate during service. Learn all stations.
Manage disciplinary actions when necessary, in collaboration with the Chief Culinary Officer and Human Resources.
Approve timecards and oversee attendance tracking for kitchen staff.
Participate in hiring, onboarding, and developing new team members.
Support a culture of continuous learning and professional growth among kitchen employees.
Participate in monthly inventory and ensure accurate reporting.
Develop and implement systems that improve kitchen efficiency and workflow.
Maintain all required certifications and coordinate renewals as needed.
Uphold a positive and collaborative leadership style that reflects eden’s values and hospitality standards.