Executive Sous Chef: Lead Creative Kitchen Ops

Unidine; Evanston (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Unidine in Evanston, IL is seeking an Executive Sous Chef to assist the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment. You will lead daily food preparation and ensure adherence to corporate programs and quality standards.

The role requires 3–5 years of culinary experience, a culinary degree or equivalent, and strong leadership and cost-control skills. This position offers a comprehensive benefits package and opportunities for advancement.

Qualifications

• 3–5 years of relevant culinary experience.
• Bachelor or A.O.S. in Culinary Arts with related training.
• Strong knowledge of food cost and kitchen operations.
• ServSafe/HACCP certification preferred.
• Excellent interpersonal and communication skills.

Responsibilities

• Assist Executive Chef to ensure sanitation and safety compliance.
• Direct back-of-house staff to meet operational objectives.
• Ensure high quality and cost-effective food preparation.
• Support planning, ordering, inventory, and food prep.
• Roll out new culinary programs with marketing teams.

Skills

Culinary cost knowledge

Sanitation and ServSafe

Leadership and training

Menu planning

Food safety awareness

Education

B.S. in Culinary Arts

A.O.S. in Culinary Arts

Job description

Unidine in Evanston, IL is seeking an Executive Sous Chef to assist the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment. You will lead daily food preparation and ensure adherence to corporate programs and quality standards.

The role requires 3–5 years of culinary experience, a culinary degree or equivalent, and strong leadership and cost-control skills. This position offers a comprehensive benefits package and opportunities for advancement.