About this position
As the Executive Sous Chef, you will serve as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead the kitchen and ensure exceptional food quality, service, and operational performance.
This is a hands-on leadership role for an experienced culinary professional who can confidently step into the Executive Chef’s role when needed, lead a diverse team, and thrive in a fast-paced environment. You’ll have opportunities to support menu development, client tastings, catering and events, and day-to-day culinary operations.
Key Responsibilities:
- Serve as the culinary leader in the absence of the Executive Chef, overseeing kitchen operations, menu execution, and client needs.
- Partner with the Executive Chef on menu development, daily production, food quality, and presentation.
- Provide hands-on culinary support across the line, banquets, catering, and special events as business needs require.
- Lead, coach, mentor, and develop sous chefs and culinary associates while promoting teamwork and accountability.
- Partner with FOH leadership to ensure seamless service and an exceptional guest experience.
- Participate in client tastings, catering events, and direct client interactions.
- Oversee food safety, sanitation, EHA responsibilities, and daily compliance documentation.
- Prepare and maintain culinary operations for corporate and Flik/Compass audits.
- Conduct ongoing training in culinary skills, food safety, sanitation, and company standards.
- Monitor food costs, product quality, and proper product utilization.
- Stay current with culinary trends and incorporate creative food concepts and presentation techniques.
- Bachelor’s degree in Culinary Arts, Foodservice Management, or related field preferred; equivalent culinary education and experience considered.
- 3–5 years of progressive culinary experience with demonstrated leadership responsibilities.
- Strong hands-on experience across multiple kitchen stations and culinary operations.
- Ability to lead confidently, make decisions quickly, and perform effectively in high-volume environments.
- Strong understanding of food costs, quality standards, production, and kitchen operations.
- Excellent leadership, communication, interpersonal, and client service skills.
- Current knowledge of culinary trends and creative food presentation.
- ServSafe, HACCP, or applicable food safety certification preferred.
- Flexibility to work evenings, weekends, extended hours, and high-volume events as needed.
Location and commute
Chicago, IL .
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3131095156.