Sous Chef

Beatrix•Chicago, IL

20d•$55,000 - $75,000

About The Position

Beatrix is a neighborhood coffeehouse, restaurant, and meeting place featuring healthy, delicious menu options, in-house pastries, and signature cookies. Lettuce Entertain You Restaurants is hiring a Sous Chef to help lead back-of-house operations. The role includes running kitchen shifts, overseeing food preparation and cooking, maintaining inventory and food quality, ordering supplies, controlling food costs, and supporting the hiring, training, supervision, and development of back-of-house employees. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites with or without overnight travel. Salary range: $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 efficient operations, including food preparation and cooking; maintain adequate food and supply inventory; and supervise kitchen, dish, and other back-of-house teams.
Lead back-of-house pre-shift meetings and participate in line, temperature, and cooler checks and shift food tastings.
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.
Ensure effective communication between front-of-house and back-of-house teams about food production, timing, 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 teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work varied days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel as needed.