Sous Chef - Ditka's Robinson
About The Position
The Sous Chef supports the Executive Chef in leading daily kitchen operations at Ditka’s Robinson. This hands-on leader guides the culinary team through preparation and service, maintains recipe and presentation standards, and supports food quality, safety, and cost control. The Sous Chef develops team members through clear direction, teaching, and coaching, and helps create a collaborative kitchen where guests receive a consistent experience. The role leads kitchen preparation and service, helps assign and monitor prep and station work, and prepares menu items to established recipe, portion, timing, temperature, and presentation standards. It also supports hiring, onboarding, training, scheduling, performance follow-up, ordering, inventory, food cost control, and safe, clean kitchen operations in partnership with the Executive Chef and other teams.
Requirements
- At least three years of professional kitchen experience in a full-service restaurant.
- Strong working knowledge of scratch cooking, food preparation, station organization, cooking methods, and high-volume service.
- Ability to coach others and communicate clearly while maintaining composure, pace, and attention to detail during busy shifts.
- Working knowledge of food cost, portion control, inventory, ordering, product rotation, and waste reduction.
- Commitment to food quality, guest satisfaction, food safety, sanitation, allergen awareness, and a respectful workplace.
- Culinary education or equivalent hands-on experience.
- Current food protection manager certification or ability to obtain and maintain required certification.
- Availability to work evenings, weekends, and holidays based on restaurant needs.
Nice To Haves
- Previous lead cook or supervisory experience.
Responsibilities
- Lead kitchen preparation and service in partnership with the Executive Chef, setting clear expectations and supporting the team during busy periods.
- Prepare and execute menu items to recipe, portion, timing, temperature, and presentation standards, helping ensure consistency across stations and shifts.
- Assign and monitor prep and station work, confirm mise en place, and adjust deployment to meet service needs.
- Teach, coach, and support cooks and other kitchen team members; provide timely feedback and help develop emerging culinary talent.
- Assist with hiring, onboarding, training, scheduling, and performance follow-up in partnership with the Executive Chef and People Operations.
- Support ordering, receiving, storage, inventory counts, and rotation of approved products; maintain accurate records and communicate supply needs.
- Help manage food cost through portion control, waste reduction, and careful use of ingredients while protecting food quality.
- Maintain food safety, allergen management, sanitation, and workplace safety practices; promptly address and communicate concerns.
- Keep kitchen stations, equipment, tools, and storage areas clean, organized, safe, and ready for service; report maintenance needs.
- Model respectful communication and teamwork across the kitchen and with front-of-house partners.
Benefits
- Performance-based bonuses paid quarterly, up to 12.5% of base salary.
- Paid vacation that escalates based on tenure.
- Medical and dental insurance, with the company paying 60% of premiums.
- Company-paid life insurance policy of $30,000.
- Professional growth and development opportunities.
- Free uniforms.
- Free food and snacks.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
