Lead Sushi Chef & Kitchen Supervisor

Tao Group Hospitality; Chicago (IL); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental and Vision Coverage

401(k) Retirement Program withEmployer

Life and Disability Insurance Plans

Ancillary Insurance Plans

Mental Health Support and Services

Fertility & Family Forming Support and

Pet Insurance

Employee Discounts

TAO Savings Marketplace

Time-off and much more!

Job summary

Tao Group Hospitality in Chicago is seeking a Sushi Sous/Cook with culinary leadership experience to supervise the heart-of-house operations. You will oversee daily kitchen activities, coach staff, and ensure adherence to recipes, quality standards, and health regulations.

The role requires 2+ years in sushi sous/chef roles and 2–3 years in high-volume kitchen supervision, with strong menu planning and team-building skills; computer and POS proficiency is a plus.

Qualifications

• Two-year associate degree in Culinary Arts or equivalent work experience.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products) and POS systems.

Responsibilities

• Supervises daily heart-of-house operations under the Executive Chef.
• Interviews, hires, and trains new team members; develops staff.
• Schedules departments and oversees service, catering, and events.
• Maintains sanitation, safety, and recipe accuracy; ensures DOH compliance.
• Coaches and develops team by setting clear guidelines and expectations.
• Oversees equipment maintenance and pre-shift meetings; communicates clearly.

Skills

Sushi sous/cook experience

Culinary supervision/management

Menu planning

Team leadership

Problem solving

Computer and POS skills

Education

Associate degree in Culinary Arts

60 credit hours or equivalent experience

Tools

POS systems

Microsoft Office

Job description

Tao Group Hospitality in Chicago is seeking a Sushi Sous/Cook with culinary leadership experience to supervise the heart-of-house operations. You will oversee daily kitchen activities, coach staff, and ensure adherence to recipes, quality standards, and health regulations.

The role requires 2+ years in sushi sous/chef roles and 2–3 years in high-volume kitchen supervision, with strong menu planning and team-building skills; computer and POS proficiency is a plus.