Sous Chef Hiring

Software Hiring Website • Edwardsville, IL

4d • Onsite

About The Position

1818 Chophouse is a locally owned, award-winning fine dining steakhouse and craft cocktail bar known for its exceptional guest experience, chef-driven cuisine, and commitment to quality. For more than a decade, our team has built a reputation for excellence—celebrating local ingredients, premium steaks, and thoughtful hospitality. We take pride in cultivating a professional kitchen culture that values creativity, integrity, and teamwork.

We’re seeking an experienced and driven Sous Chef to join our culinary leadership team. The ideal candidate has a refined palate, a strong technical foundation, and the ability to inspire others through mentorship and high standards. This position plays a vital role in maintaining our brand’s consistency, leading line operations, and executing memorable dining experiences for every guest.

Requirements

• Minimum 3–5 years of professional kitchen experience, with at least 2 years in a leadership or supervisory role.
• Proven experience in fine dining, upscale steakhouse, or contemporary American cuisine.
• Strong knowledge of butchery, sauces, temperature control, and high-end protein cookery.
• ServSafe Food Protection Manager certification required.
• Excellent communication, organization, and leadership skills.
• Ability to thrive under pressure while maintaining attention to detail and composure.
• Flexible availability including nights, weekends, holidays, and special events.

Nice To Haves

• Culinary degree or equivalent experience preferred.

Responsibilities

• Oversee daily kitchen operations, ensuring precision and consistency in every dish.
• Lead, train, and motivate back-of-house staff while maintaining a professional, respectful work environment.
• Manage prep lists, station organization, and line execution during service.
• Collaborate with the Executive Chef on quarterly menu development, features, and seasonal offerings.
• Ensure proper product rotation, storage, and inventory control to minimize waste.
• Maintain compliance with all health, safety, and sanitation standards (ServSafe / HACCP).
• Uphold quality control for plating, temperature accuracy, and guest presentation.
• Support the creation of special menus and private event offerings, including chef dinners and wine pairings.
• Assist in cost management, labor efficiency, and vendor ordering.

Benefits

• Competitive salary commensurate with experience.
• Opportunities for growth and advancement within a respected, locally owned restaurant group.
• Team-oriented, respectful work environment that values creativity and professionalism.
• Employee benefits, professional development, and an inclusive comfortable working environment

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed