Chicago - Sous Chef

Happy Camper•Chicago, IL

6d•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 second-in-command of the kitchen and reports to the Kitchen Manager. The role focuses on leading the back-of-house team, maintaining the brand’s standards, and meeting or exceeding guest expectations. The position involves menu production and execution, staff training and development, food ordering, and monitoring costs, waste, forecasts, and budgets. The Sous Chef communicates regularly with upper management, restaurant management, and front- and back-of-house employees. This is a leadership role rather than a line-cook role: the primary duties are supervising and leading the back-of-house team and controlling the expo line, with hands-on cooking performed in support of that leadership. The role supervises 8–12 full-time back-of-house employees per shift and assumes the Kitchen Manager’s responsibilities when that manager is away. Candidates must be eligible to work legally in the United States. Applications are accepted on a rolling basis until the position is filled.

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.
Strong leadership skills and a passion for cooking.
Verbal and written communication skills.
Punctuality, professional appearance, and basic food-handling knowledge.
Ability to work efficiently in a fast-paced kitchen and withstand high temperatures throughout a shift.
Ability to regularly lift, push, pull, and carry items weighing up to 50 pounds; periodic climbing; and bending at the knees as needed.
Full range of mobility, including regularly moving 30–50 feet throughout the day, and ability to stand continuously during preparation, service, or expediting.
Ability to hear equipment timers, see whether products are prepared appropriately, understand and follow verbal and written instructions, and communicate verbally and in writing.
Strong attention to detail and commitment to cleanliness.
Legal eligibility to work in the United States.

Nice To Haves

Prior experience as a Sous Chef is preferred.

Responsibilities

Lead daily kitchen operations, including running and controlling the expo line during service.
Ensure customer satisfaction, operational standards, and product quality.
Maintain compliance with food-safety and sanitation requirements, including local health department guidelines and Chicago Department of Public Health requirements.
Work across kitchen stations as needed, set up and break down equipment, and ensure adequate food preparation.
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 foster 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 by assigning tasks and stations and monitoring performance.
Recommend disciplinary actions and participate in hiring back-of-house staff, including processing new hires.
Conduct and contribute to back-of-house employee performance reviews.
Work a flexible schedule, including nights, weekends, and holidays, based on business needs.
Assume the Kitchen Manager’s responsibilities when that manager is away from the restaurant.
Perform and supervise opening and closing procedures, including detailed and deep cleaning of the kitchen and equipment.
Manage menu execution, staff training and development, food ordering, costs, waste, forecasting, and budget adherence.