Sous Chef

Wildfire•Glenview, IL

About The Position

US Wildfire is reminiscent of a 1940s supper club and serves classic dishes including its signature crusted steak, salads, and oven-roasted seafood, alongside martini flights, an extensive wine list, and handcrafted cocktails. Lettuce Entertain You Restaurants is hiring a Sous Chef to support kitchen operations and lead back-of-house (BOH) teams. 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 salary range is $55,000–$75,000 per year. Lettuce Entertain You describes itself as a culinary-driven restaurant company with more than 90 locations and more than 55 restaurant concepts, ranging from fast casual to fine dining. The company says it welcomes unique perspectives and nurtures diverse talents through its Culture of Caring.

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, efficient operations, including food preparation and cooking; maintain adequate food and supply inventory; and supervise kitchen, dish, and other BOH teams.
Lead BOH 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 review and maintain recipe books regularly.
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.
Communicate food production and timing issues, needs, and special requests effectively between front-of-house and back-of-house teams.
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.