Lead Sous Chef - BOH Leader & Culinary Growth

Ema; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Salary

Quarterly Bonus

Paid Time Off - holidays, personal & v

401(k)

Blue Cross Blue Shield Medical

Dental & Vision Insurance

Life, Accident & Critical Illness

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program

Job summary

Ema, located in Chicago's River North, is seeking a skilled Sous Chef to join our Mediterranean kitchen led by Chef CJ Jacobson. The role supports BOH operations, oversees food prep, and maintains quality across the menu.

The ideal candidate has 2–3 years sous chef experience, strong leadership, and a commitment to local produce. We offer competitive pay, benefits, and growth opportunities in a vibrant, fast-paced environment.

Qualifications

• 2-3 years of sous chef experience in a full-service restaurant.
• Ability to lead and manage the kitchen staff.

Responsibilities

• Run BOH shifts and oversee food prep and cooking, ensuring quality and inventory.
• Lead BOH pre-shift meetings and line checks; coordinate tastings for the shift.
• Partner with GM/chefs to review and update recipe books and menus.
• Perform regular line checks to ensure consistency of all menu items.
• Purchase and order food and supplies; monitor daily product orders.
• Assist with tracking and controlling food costs and budget.
• Ensure effective communication between front of house and BOH for timing and needs.
• Interview, hire, onboard, train, and develop BOH staff; promote teamwork across teams.
• Deal with guests, vendors, and employees with patience and courtesy.
• Work varied shifts, including early mornings, late nights, weekends; travel as needed.
• Move up to 50 pounds as required.

Job description

Ema, located in Chicago's River North, is seeking a skilled Sous Chef to join our Mediterranean kitchen led by Chef CJ Jacobson. The role supports BOH operations, oversees food prep, and maintains quality across the menu.

The ideal candidate has 2–3 years sous chef experience, strong leadership, and a commitment to local produce. We offer competitive pay, benefits, and growth opportunities in a vibrant, fast-paced environment.