Sous Chef

Wildfire•Glenview, IL

4d•$55,000 - $75,000

About The Position

Wildfire, a 1940s supper-club-inspired restaurant, serves classic dishes including crusted steak, salads, and oven-roasted seafood, along with martini flights, an extensive wine list, and hand-crafted cocktails. Lettuce Entertain You Restaurants is hiring a Sous Chef to lead back-of-house (BOH) shifts and operations. The role oversees food preparation and cooking, inventory, kitchen and dish teams, food quality, ordering, and food costs. The Sous Chef also works with the general manager and management team to hire, train, supervise, and develop BOH employees and to coordinate communication between front- and back-of-house teams. The position requires 2–3 years of sous chef experience in a full-service restaurant and the ability to lead and manage kitchen staff. Work may include varied days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed. The role involves lifting up to 50 pounds occasionally. The listed salary range is USD $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.
Availability to work varied days and shifts, including early mornings, late nights, and weekends, and at multiple sites, with or without overnight travel, as needed.

Responsibilities

Run back-of-house shifts and ensure effective and 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 and food tastings.
Work with the general manager and/or designated managers or chefs to review and maintain recipe books regularly.
Perform line checks throughout the day to ensure the quality of menu items.
Purchase and order restaurant food products and supplies, including placing daily product orders.
Assist with tracking and controlling food costs.
Communicate food production and timing issues, needs, and special requests 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 varied days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.