Sous Chef

Fabio Viviani Hospitality Group•Glenview, IL

7d•$68,000 - $75,000

About The Position

LAGO is a restaurant in Glenview created by Fabio Viviani, featuring steak and seafood with Italian tradition and an innovative twist. The Sous Chef supports kitchen operations and guest service by maintaining food quality and consistency, training kitchen employees, leading the kitchen team during service, and helping ensure efficient operations. The role also oversees food ordering and receiving, cost and waste controls, equipment upkeep, and compliance with safety and sanitation policies.

Requirements

At least 5 years of experience in progressive kitchen positions, including leadership.
Passion for food and providing an excellent dining experience.
Energetic, genuinely positive attitude when interacting with team members and guests.
Ability to direct kitchen team members regarding recipes, cooking techniques, and safety.
Ability to communicate clearly with managers, kitchen and dining room personnel, and guests.
Ability to reach, bend, stoop, and frequently lift more than 50 pounds.
Ability to stand for long periods.

Responsibilities

Provide timely, genuine hospitality and help guests feel welcome and valued.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Orient employees to company and department rules, policies, and procedures, and oversee training of new kitchen employees.
Fill in where needed to maintain guest service standards and efficient operations.
Inspect equipment and keep it clean and in excellent working condition, following preventative maintenance programs.
Establish portion sizes and prepare standard recipe cards for new menu items.
Ensure products are ordered to predetermined specifications and received in the correct quantity and condition, following receiving policies and procedures.
Control food cost and usage through proper requisitioning, storage, standard recipes, and waste control procedures.
Provide leadership to kitchen staff and during service.
Follow company safety and sanitation policies and procedures.
Perform other duties as assigned.