Chef de Cuisine

Miru; Chicago (IL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive Salary

Quarterly Bonus

Paid Time Off - Holidays, Personal & V

401(k)

Health Insurance (Blue Cross Blue Shei

Dental & Vision Insurance

Life, Accident & Critical Illness

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program

Job summary

Miru is seeking a Chef de Cuisine in Chicago to lead BOH operations across opening shifts, inventory, and menu changes. You will supervise kitchen staff, manage food cost, and ensure consistent quality while upholding Lettuce's Culture of Caring. Travel to multiple sites may be required, including early mornings and weekends.

The role requires ≥4 years in a full‑service restaurant, strong leadership, and expertise in BOH systems. Competitive salary with benefits is offered.

Qualifications

• 4+ years of Chef de Cuisine experience in a full-service restaurant.
• Ability to lead and develop teams.
• Skilled in managing BOH systems.

Responsibilities

• Lead the opening shift process including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes.
• Direct and ensure effective BOH operations including food prep, cooking, inventory levels and supervision of kitchen staff.
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring.
• Track and control food cost, and purchase and order food products and supplies daily.
• Collaborate with GM and designated chefs to create prep lists and assign production duties to BOH staff.
• Perform regular line checks to ensure quality of all menu items.
• Review and maintain recipe books with the GM/chefs.
• Communicate effectively between FOH and BOH on production needs and special requests.
• Participate in hiring, onboarding, training, supervising and developing BOH employees.",
• Model teamwork across all teams and respond to guests, vendors and staff with professionalism.
• Work varied shifts across multiple sites including early mornings, late nights and weekends as needed.
• Move and lift up to 10-50 pounds as required.

Skills

Leadership

Team development

BOH systems

Job description

About US

Miru, Japanese for view, is located on the 11th floor of the St. Regis Chicago, with a menu featuring sushi, sashimi and raw selections from the sushi bar, complimented by sharable dishes like tempura, skewers and fried rice, as well as a robust wagyu and seafood section.

Overview

Miru is Hiring Now: CHEF de CUISINE!

Lettuce is looking for a Chef de Cuisine with 2 years of Chef experience. We reward our teams with benefits, career-long training and growth opportunities.

A Few of Our Benefits:

• Competitive Salary
• Quarterly Bonus
• Paid Time Off - including Paid Holidays, Personal Days & Vacation
• 401(k)
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Life, Accident Protection & Critical Illness Insurance
• Domestic Partner Benefits
• Restaurant Discounts
• Employee Assistance Program - focusing on a commitment to mental health & wellness

Why Work With Lettuce?

Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce.

We participate in E-Verify / Participamos en E-Verify

Responsibilities

• Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes
• Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
• Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff
• Perform regular line checks throughout the day to ensure quality of all menu items
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Qualifications

• 4+ years of Chef de Cuisine experience in a full‑service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems

Salary Range

USD $70,000.00 - USD $90,000.00 /Yr.