Executive Sous Chef - Lead Kitchen, Menu & Mentorship

DineAmic Hospitality; Chicago (IL); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Company-paid Short-term Disability

Company-paid Life and AD&D Insurance

Company-paid EAP

Paid Time Off

Paid Sick Leave

Commuter Benefits

401K + Match

Monthly Food & Beverage Allowance and?

Job summary

DineAmic Hospitality is seeking an Executive Sous Chef to lead and manage a high-volume restaurant kitchen in Chicago. You will design menus, mentor culinary staff, and maintain financial budgets while ensuring safety and quality across all kitchen operations.

You will recruit, train, and coach the team, control costs, and partner with management to optimize labor and product costs. The role demands strong leadership, organization, and food safety compliance.

Qualifications

• Minimum 2 years high-volume kitchen management experience.
• Proven experience creating a safe work environment and developing staff.
• Ability to efficiently identify issues and problem solve.
• Commitment to quality, accuracy, timeliness, and results.

Responsibilities

• Develop and update menus with respect to seasons, guest feedback, cost and availability.
• Coordinate with event teams on menu items and activate spaces within restaurant outlets.
• Lead kitchen culture with professionalism and strong delegation.
• Oversee food ordering, inventory, and vendor relationships; manage labor and costs.
• Coach Sous Chefs and ensure SOPs are followed; conduct performance reviews.

Skills

Kitchen Management

Leadership

Staff Development

Cost Control

Tools

Point-of-Sale (POS) system

Job description

DineAmic Hospitality is seeking an Executive Sous Chef to lead and manage a high-volume restaurant kitchen in Chicago. You will design menus, mentor culinary staff, and maintain financial budgets while ensuring safety and quality across all kitchen operations.

You will recruit, train, and coach the team, control costs, and partner with management to optimize labor and product costs. The role demands strong leadership, organization, and food safety compliance.