Lead Sous Chef - Kitchen Ops, Menu & Team Growth

DineAmic Group; Chicago (IL); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Flexible Spending Account

Short-term Disability Insurance

Life and AD&D Insurance

Paid Time Off

Paid Sick Leave

Paid Holidays

Commuter Benefits

401K + Match

Monthly Food & Beverage Allowance and

Job summary

DineAmic Hospitality is seeking a Sous Chef to support the Executive Chef in running a high-volume kitchen. You will supervise line cooks and dish staff, ensure quality and presentation, and assist in menu execution and cost control.

In this role you will collaborate with the General Manager and Executive Chef to drive daily operations, maintain hygiene standards, and lead a team focused on teamwork, enthusiasm, and superior service.

Qualifications

• Holds a current SERVsafe certification.
• Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred.
• Proven experience creating a safe work environment incorporating teamwork and professional development.
• Ability to efficiently identify issues and problem solve.

Responsibilities

• Lead and supervise kitchen staff, including line cooks and dish team.
• Ensure sanitation and safety compliance and maintain kitchen organization.
• Assist in menu development, recipe maintenance, and portion control with Executive Chef.
• Expedite orders to maintain quality taste and presentation during service.
• Collaborate with General Manager and Executive Chef on daily operations and cost control.

Skills

Leadership

Team management

Communication

Kitchen operations

Budgeting

Sanitation

SERVsafe

Tools

POS system

Computer skills

Job description

DineAmic Hospitality is seeking a Sous Chef to support the Executive Chef in running a high-volume kitchen. You will supervise line cooks and dish staff, ensure quality and presentation, and assist in menu execution and cost control.

In this role you will collaborate with the General Manager and Executive Chef to drive daily operations, maintain hygiene standards, and lead a team focused on teamwork, enthusiasm, and superior service.