Lead Sous Chef - Menu Innovation & Team Leadership

Mather Place; Wilmette (IL); On-site; USD 67,000 - 72,000; Full time

Benefits offered by this job

PTO

401(k) plan

Parking

Wellness Spending Account

Job summary

Mather Place in Wilmette, IL, home to two year-round restaurants and a seasonal outdoor venue, is seeking a Sous Chef. You will lead the kitchen team, rotate menus, and ensure quality, safety, and timely service for residents and guests.

This full-time, salaried role reports to the Executive Chef and requires five+ years in supervisory culinary roles, strong communication, and flexible scheduling. No late-night shifts are required, with weekend coverage as needed.

Qualifications

• 5+ years of experience supervising kitchen staff.
• Ability to read and follow standardized recipes.
• Current sanitation certification and compliance with requirements.
• Strong communication and delegation skills.
• Flexible scheduling and adaptability to shift requirements.
• Preferred: formal culinary training; supervisory experience; knowledge of therapeutic diets.

Responsibilities

• Prepares and ensures consistent preparation and timely delivery of quality food to residents, guests, family members and staff.
• Ensures HACCP guidelines and proper hygiene and sanitation practices.
• Provides ongoing supervision and training of kitchen staff.
• Assists with menu rotation and sourcing within budget.
• Monitors food production to minimize waste and overproduction.
• Ensures adherence to recipes and records changes.
• Coordinates holiday and theme meals.
• Maintains production and temperature logs.
• Oversees cleaning and equipment handling.
• Ensures appealing plate presentation.
• Provides hands-on support for efficient operations.
• Implements Quality Assurance Process Improvements.

Skills

Supervisory leadership

Menu rotation

Food safety HACCP

Communication

Decision making

Job description

Mather Place in Wilmette, IL, home to two year-round restaurants and a seasonal outdoor venue, is seeking a Sous Chef. You will lead the kitchen team, rotate menus, and ensure quality, safety, and timely service for residents and guests.

This full-time, salaried role reports to the Executive Chef and requires five+ years in supervisory culinary roles, strong communication, and flexible scheduling. No late-night shifts are required, with weekend coverage as needed.