Executive Sous Chef — Lead High-Volume Kitchen

Levy Restaurants; Chicago (IL); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Employee Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Levy Restaurants in Chicago is seeking an Executive Sous Chef to lead culinary operations at a high-volume venue. You will deliver exceptional cuisine, supervise the kitchen, enforce food safety standards, and mentor staff to ensure every plate wows guests.

The role requires strong leadership, quality control, and coordination with operations to forecast needs and manage resources. A culinary degree is preferred and flexibility is required for weekends and holidays.

Qualifications

• 5+ years of experience as an Executive Sous Chef in a high-volume environment.
• Culinary degree preferred.
• Proficient in evaluating food quality and presentation.
• Effective communication with team, guests, and leadership.
• Experience managing and developing kitchen staff.
• Proficiency in Microsoft Office Suite.
• Must be able to work a flexible schedule - including days, evenings, weekends and holidays.

Responsibilities

• Execute recipes and presentations to meet company standards
• Maintain food safety and sanitation protocols
• Schedule and forecast team needs
• Order supplies and equipment based on business volume
• Train and mentor culinary team members
• Support Executive Chef and the Director of Operations in preventive maintenance planning

Skills

Leadership

Communication

Team management

Food quality evaluation

Flexibility

Education

Culinary degree preferred

Tools

Microsoft Office Suite

Job description

Levy Restaurants in Chicago is seeking an Executive Sous Chef to lead culinary operations at a high-volume venue. You will deliver exceptional cuisine, supervise the kitchen, enforce food safety standards, and mentor staff to ensure every plate wows guests.

The role requires strong leadership, quality control, and coordination with operations to forecast needs and manage resources. A culinary degree is preferred and flexibility is required for weekends and holidays.