Restaurant Sous Chef

Nbutexas; Waukegan (IL); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

HSA

401(k) with employer match

Paid vacation

Paid parental leave

Flexible scheduling

EAP

Scholarship opportunities

Career advancement pathways

Employee referral bonuses

Job summary

Nbutexas is seeking a Restaurant Sous Chef to lead a high-volume culinary team and help craft memorable dining experiences. This role offers a pathway to an Executive Chef position and emphasizes growth from within.

You will supervise, train, and coach kitchen staff, ensure food safety and quality, and contribute to menu development while managing costs and inventory. The role requires flexibility for nights, weekends, and holidays.

Qualifications

• High school diploma or equivalent.
• Minimum 3 years of professional kitchen experience in a high-volume setting.
• Ability to lead kitchen operations in the absence of the Executive Chef.
• Experience supervising, coaching, and training kitchen staff.
• Knowledge of food safety, sanitation, and local Health Department regulations.
• Experience managing food preparation, quality standards, and recipe execution.
• Understanding of inventory control, food cost management, and FIFO inventory practices.
• Ability to assist with scheduling and labor management.
• Comfortable working nights, weekends, holidays, and peak business periods.
• Background check and drug screening completed successfully.

Responsibilities

• Oversee daily kitchen operations and ensure consistent food quality across multiple dining outlets.
• Lead and motivate culinary team members with high productivity.
• Assist with hiring, onboarding, scheduling, and performance coaching of kitchen staff.
• Support menu development and seasonal menu enhancements.
• Monitor food costs, inventory levels, ordering, and product rotation.
• Ensure compliance with sanitation, safety, and health regulations.
• Maintain back-of-house cleanliness and organization.
• Troubleshoot kitchen equipment issues and coordinate preventative maintenance.
• Work alongside the culinary team during service to maintain efficiency.

Skills

Leadership experience

Kitchen supervision

Communication

Education

High school diploma

3+ years of kitchen experience

Job description

Restaurant Sous Chef

Join a wonderful hospitality organization where you’ll have the opportunity to lead a high-volume culinary team, develop your leadership skills, and help create memorable dining experiences for families from around the country. This is an excellent opportunity for an experienced Sous Chef looking to grow into an Executive Chef role with a company known for promoting from within.

Restaurant Chef Benefits & Compensation

• Base salary: $60,000–$70,000
• Medical, Dental, and Vision insurance
• Health Savings Account (HSA)
• Telehealth resources
• Life insurance
• 401(k) with employer match
• Paid vacation
• Paid parental leave
• Flexible scheduling options
• Employee Assistance Program (EAP)
• Employee Relief Fund
• Ongoing leadership and culinary development through company training programs
• Scholarship opportunities and career advancement pathways
• Employee referral bonuses

Restaurant Chef Requirements & Qualifications Must-Haves

• High school diploma or equivalent
• Minimum 3 years of professional kitchen experience in a high-volume restaurant or hospitality environment
• Ability to lead kitchen operations in the absence of the Executive Chef
• Experience supervising, coaching, and training kitchen staff
• Knowledge of food safety, sanitation, and local Health Department regulations
• Experience managing food preparation, quality standards, and recipe execution
• Understanding of inventory control, food cost management, and FIFO inventory practices
• Ability to assist with scheduling and labor management
• Comfortable working nights, weekends, holidays, and peak business periods
• Successful completion of background check and drug screening

Day-to-Day Responsibilities

• Oversee daily kitchen operations and ensure consistent food quality across multiple dining outlets
• Lead and motivate culinary team members while maintaining high productivity standards
• Assist with hiring, onboarding, scheduling, and performance coaching of kitchen staff
• Support menu development and seasonal menu enhancements
• Monitor food costs, inventory levels, ordering, and product rotation
• Ensure compliance with all sanitation, safety, and health regulations
• Maintain back-of-house cleanliness and organization
• Troubleshoot kitchen equipment issues and coordinate preventative maintenance
• Work alongside the culinary team during service while maintaining operational efficiency

Restaurant Sous Chef Preferred Background & Skills

• Culinary degree or formal culinary education
• At least 1 year of leadership experience as a Sous Chef, Kitchen Manager, or Lead Cook
• Strong knowledge of kitchen equipment maintenance and troubleshooting
• Excellent communication and team-building skills
• Positive, energetic leadership style with a hands-on approach
• Passion for mentoring and developing culinary talent
• Ability to thrive in a fast-paced, family-focused hospitality environment