Chicago - Sous Chef

Happy Camper•Chicago, IL

7d•$70,000 - $80,000•Onsite

About The Position

Happy Hospitality is seeking a Sous Chef to lead back-of-house operations at Happy Camper, Paradise Park, or Homeslice in Chicago. The Sous Chef is the kitchen’s second-in-command, reports to the Kitchen Manager, and focuses on leading the back-of-house team in delivering and exceeding guest expectations while meeting the brand’s standards. The role oversees menu production and execution, staff training and development, food ordering, cost and waste management, forecasting, and budget adherence. It requires regular communication with upper management, restaurant management, and front- and back-of-house employees. This is a full-time, salaried, exempt leadership role. The Sous Chef supervises and directs 8–12 full-time back-of-house employees per shift and assumes the Kitchen Manager’s responsibilities when that manager is away. The position requires a flexible schedule, including nights, weekends, and holidays based on business needs. Compensation is $70,000–$80,000 annually based on experience. Applicants must be legally eligible to work in the United States.

Requirements

At least 2 years of experience as a Sous Chef or in a comparable kitchen leadership role.
Certified Food Protection Manager certification, such as ServSafe Manager.
ServSafe Allergen certification.
Punctuality, professional appearance, and basic knowledge of food handling.
Strong verbal and written communication skills.
Ability to work a flexible schedule, including nights, weekends, and holidays, based on business needs.
Ability to work efficiently in a fast-paced kitchen and withstand high temperatures throughout a shift.
Strong attention to detail and commitment to cleanliness.
Ability to lift, push, pull, and carry items weighing up to 50 pounds; this is required regularly, approximately 75% of the time.
Ability to climb periodically and bend at the knees when using a lower oven, approximately 5–10 times a day.
Full range of mobility and ability to travel 30–50 feet regularly throughout the day.
Ability to stand continuously during preparation, service, or expediting, usually all day.
Ability to hear equipment timers, see whether products are prepared appropriately, understand and follow verbal and written instructions, and communicate verbally and in writing.
Must be legally eligible to work in the United States.

Nice To Haves

Prior experience as a Sous Chef or in a comparable kitchen leadership role is preferred.

Responsibilities

Lead daily kitchen operations, including running and controlling the expo line during service.
Ensure customer satisfaction, operational standards, and product quality.
Comply with food safety and sanitation requirements, including local health department guidelines and Chicago Department of Public Health requirements.
Work on kitchen stations as needed, set up and break down equipment, and ensure appropriate food preparation levels.
Master the menu and train staff on presentation, portioning, allergens, and quality standards.
Prepare and store food to maintain quality and freshness.
Treat employees fairly and respectfully and contribute to a positive team environment.
Partner with the Kitchen Manager to lead and supervise the back-of-house team.
Supervise and direct 8–12 full-time back-of-house employees per shift, including assigning tasks and stations and monitoring performance.
Recommend disciplinary actions and participate in hiring and processing new hires.
Conduct and contribute to performance reviews for back-of-house staff.
Assume the Kitchen Manager’s responsibilities when the Kitchen Manager is away from the restaurant.
Perform and supervise opening and closing procedures, including detailed and deep cleaning of the kitchen and equipment.