Lead Sous Chef: High-Volume Kitchen Leader

DineAmic Group; Chicago (IL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Flexible Spending Account

Company-paid Short-term Disability

Company-paid Life and AD&D Insurance

Company-paid Employee Assistance Prog

Paid Time Off

Paid Sick Leave

Paid Holidays

401K + Match

Monthly Food & Beverage Allowance and

Job summary

DineAmic Hospitality seeks a Sous Chef to provide leadership in a busy kitchen and support the Executive Chef in daily operations, menu execution, and training. The role involves expediting orders for quality, supervising line cooks, and ensuring hygiene and safety standards are met across all shifts.

Responsibilities include managing kitchen operations, assisting in menu development, controlling costs, and collaborating with the General Manager to drive sales and service excellence.

Qualifications

• Requires SERVsafe (or equivalent) certification
• Minimum 2–4 years of high-volume kitchen management experience
• Proven ability to lead and develop kitchen staff
• Strong organizational and communication skills
• Ability to manage costs and inventory effectively
• Proficient computer skills and POS operation

Responsibilities

• Lead and support kitchen staff under the Executive Chef
• Assist in menu and recipe development and ensure consistency in quality and presentation
• Oversee daily kitchen operations, staffing, and safety compliance
• Supervise line cooks and dish team, assign duties, and conduct pre-shift checks
• Coordinate with General Manager and Executive Chef on business goals and cost control
• Foster teamwork, training, and professional development across the BOH team

Job description

DineAmic Hospitality seeks a Sous Chef to provide leadership in a busy kitchen and support the Executive Chef in daily operations, menu execution, and training. The role involves expediting orders for quality, supervising line cooks, and ensuring hygiene and safety standards are met across all shifts.

Responsibilities include managing kitchen operations, assisting in menu development, controlling costs, and collaborating with the General Manager to drive sales and service excellence.