Executive Sous Chef

Morton's The Steakhouse; Des Plaines (IL); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Extensive training program

Career development

Employee dining discounts

Health benefit plans

Dental, vision, voluntary life, short–

Short term disability, 401(k)

Paid leave

Paid time off

Monthly discretionary bonus potential

Job summary

Morton's The Steakhouse in Rosemont is seeking an Executive Sous Chef to co-lead culinary operations in a fine dining setting. You will mentor back-of-house teams, manage budgets and inventories, and uphold exceptional guest experiences with a Do Whatever It Takes leadership style.

The role requires at least 2 years of culinary management in upscale dining; a graduate of an accredited culinary program is a plus. Competitive benefits and growth opportunities are provided within a premier brand.

Qualifications

• 2+ years culinary management in upscale/fine dining.
• Strong back-of-house knowledge, staff supervision, cost controls.
• Excellent communication and leadership skills.
• Stable work history with strong work ethic.
• Graduate of accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction with a hands-on, lead-by-example style.
• Assist Executive Chef in managing all back-of-house staff, training and follow-up.
• Meet or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation and organization per OSHA requirements.

Skills

Culinary management

Leadership

Inventory controls

Staff supervision

Education

Accredited culinary program

Job description

Overview

Join the leadership team at Morton's The Steakhouse in Rosemont, a premier dining destination just steps from the Donald E. Stephens Convention Center, Rosemont Theater, and nearby hotels. This high-volume location serves discerning business travelers, local guests, and special occasion diners with the exceptional quality Morton's is known for—USDA Prime‑aged steaks, fresh seafood, and world‑class hospitality. As Executive Sous Chef, you'll help lead culinary operations, develop kitchen talent, and deliver unforgettable dining experiences in a restaurant that features an elegant dining room, vibrant Bar 12‑21, outdoor patio, and private event spaces. If you're passionate about culinary excellence and ready to grow your career with an iconic brand, we'd love to hear from you.

Benefits

• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k)
• Paid leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes" attitude and a hands‑on, lead‑by‑example management style
• Assist the Executive Chef in the management of all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back‑of‑the‑house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $65,000.00 - USD $72,000.00 /Yr.