Chef de Cuisine — Lead Kitchen, Inspire Teams & Growth

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

Benefits offered by this job

Competitive Salary

Quarterly Bonus

Paid Time Off

401(k)

Health Insurance (Medical)

Dental & Vision Insurance

Life & Accident Insurance

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program

Job summary

Lettuce Entertain You Restaurants in Chicago is hiring a Chef de Cuisine with 4+ years of leadership in a full-service kitchen. This role will oversee BOH operations, guide hourly and management teams, and drive food quality and cost controls across multiple sites.

The position requires strong team leadership, menu execution, and collaboration with the GM/chefs. Competitive benefits, growth opportunities, and a dynamic, culture-rich workplace are 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 updates, receiving and storage.
• Oversee BOH operations including food prep, cooking, and inventory control.
• Provide guidance and leadership to hourly and management teams.
• Track and control food cost and purchase food products and supplies.
• Collaborate with GM/chefs to create prep lists and assign production tasks.
• Perform regular line checks to ensure menu item quality.
• Maintain recipe books with GM/chefs and ensure communication between FOH and BOH.
• Hire, onboard, train, supervise and develop BOH staff.
• Promote teamwork across all teams and show good judgment with guests and vendors.
• Work varied shifts across multiple sites, including early mornings, late nights, weekends, with possible travel.
• Lift up to 50 pounds as needed.

Skills

Leadership

Team development

BOH systems management

Job description

Lettuce Entertain You Restaurants in Chicago is hiring a Chef de Cuisine with 4+ years of leadership in a full-service kitchen. This role will oversee BOH operations, guide hourly and management teams, and drive food quality and cost controls across multiple sites.

The position requires strong team leadership, menu execution, and collaboration with the GM/chefs. Competitive benefits, growth opportunities, and a dynamic, culture-rich workplace are offered.