Executive Sous Chef- Nisos Prime

The Hampton Social; Chicago (IL); On-site; USD 70,000 - 85,000; Full time

Job summary

Join The Hampton Social as an Executive Sous Chef, where you will support culinary operations and lead a dynamic kitchen team. With strong emphasis on food quality and safety standards, this role offers an exciting opportunity to elevate your culinary career in a vibrant environment.

Benefits

Health, dental, and vision insurance

Competitive base salary with quarterly performance-based bonuses

Company paid Life Insurance

Employee Assistance Program

Paid Parental Leave

Weekly Pay

Annual Merit Increase

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 2-3 years of experience in an upscale kitchen.
• Strong leadership skills with ability to mentor.

Responsibilities

• Support Executive Chef in managing culinary operations.
• Assist in supervising kitchen staff and maintaining standards.
• Work with Executive Chef on food cost and labor efficiency.

Skills

Leadership

Culinary Techniques

Inventory Management

Food Safety

Education

Culinary degree or equivalent experience

Tools

Kitchen management software

Job description

Job Details

Job Location: Chicago - Nisos Prime - Chicago, IL

Position Type: Full Time

Salary Range: Undisclosed

Job Category: Restaurant - Food Service

Description

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime.

At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals – people with a zest for innovation and a passion for hospitality to bring our unique vision to life.

We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.

Exciting, right? Join our team!

Job Summary

The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the venue, ensuring the highest standards of food quality, presentation, and consistency. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and optimizing kitchen efficiency. The Executive Sous Chef acts as the second-in command in the kitchen, stepping into the leadership role in the Executive Chef's absence, and collaborates with the BOH and FOH teams to uphold brand standards and foster a culture of culinary excellence and teamwork.

Responsibilities

Operational Management

• Assist leading BOH operations to ensure exceptional food prep, presentation, andadherence to safety protocols.
• Supervise inventory management (ex. receiving, storing, androtation of ingredients) to maintain freshness andquality.
• Ensure the kitchen operates efficiently during service, addressing operational challenges promptly.

Team & Leadership Development

• Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards.
• Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff.
• Lead staff training on culinary techniques, safety practices, and sanitation standards.

Financial Management

• Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency.
• Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency.
• Support inventory accuracy and cost-saving initiatives to ensure financial efficiency.

Safety Compliance

• Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols.
• Train staff on proper food handling, equipment use, and allergen awareness.
• Conduct routine inspections to maintain a clean and safe work environment.

Culinary Excellence

• Maintain consistency and quality across all menu items by adhering to recipes and preparation standards.
• Partner with the FOH team to ensure seamless coordination during service and timely food delivery.
• Address guest feedback related to food quality and resolve concerns to enhance the guest experience.

Supervisory Responsibilities

BOH Oversight

• Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts.
• Act as the primary BOH leader in the absence of the Executive Chef.

FOH Collaboration

• Work with FOH leadership to maintain communication and alignment on operational flow and guest needs.

Additional Responsibilities

• Assist in creating kitchen staff schedules to ensure balanced shift coverage.
• Monitor staff performance and provide feedback to support growth and compliance with company policies.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen.
• Strong leadership skills with the ability to mentor and support a culinary team.
• Knowledge of BOH financial metrics, including food cost and labor management.
• Proficiency in kitchen management software and inventory systems.

General Requirements:

• Flexibility to work nights, weekends, and holidays as required.
• Scheduled hours average 45-50 per week, with variations based on business needs.
• Physical ability to stand & walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting.
• Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire.

Compensation and Benefits

• Health, dental, and vision insurance
• Competitive base salary with quarterly performance-based bonuses
• Company paid Life Insurance
• Employee Assistance Program
• Paid Parental Leave
• Weekly Pay
• Annual Merit Increase

Salary Range 70-85k DOE

Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Qualifications