Senior Sous Chef - Italian Kitchen Leader

Fabio Viviani Hospitality Group; Glenview (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Lago in Glenview, part of Fabio Viviani Hospitality Group, is seeking a skilled Sous Chef to join our Italian-inspired kitchen team. You will lead kitchen operations, uphold recipes and presentation standards, and ensure exceptional guest experiences during service.

The ideal candidate has at least 5 years in progressive kitchen roles with leadership, strong communication, and the ability to train staff, manage portioning and food cost, and maintain safety and sanitation practices.

Qualifications

• Minimum 5 years in progressive kitchen roles with leadership.
• Ability to direct kitchen staff on recipes and cooking techniques.
• Clear communication with managers, kitchen and dining staff.
• Able to lift 50+ pounds and stand for long periods.
• Passion for delivering exceptional dining experiences.

Responsibilities

• Provide quality hospitality in a timely manner.
• Ensure guests feel welcome and valued.
• Ensure all food is prepared and served to standards.
• Oversee training and orientation of kitchen staff.
• Fill in as needed to maintain service levels.
• Maintain equipment cleanliness and upkeep per maintenance programs.
• Develop standard recipe cards and portion sizes for new menu items.
• Order and receive products according to specifications.
• Control food cost and waste.
• Lead the kitchen team during service.
• Adhere to safety and sanitation policies.
• Perform other duties as assigned.

Skills

Kitchen leadership

Food cost control

Recipe execution

Communication

Physical stamina

Staff training

Safety compliance

Job description

Lago in Glenview, part of Fabio Viviani Hospitality Group, is seeking a skilled Sous Chef to join our Italian-inspired kitchen team. You will lead kitchen operations, uphold recipes and presentation standards, and ensure exceptional guest experiences during service.

The ideal candidate has at least 5 years in progressive kitchen roles with leadership, strong communication, and the ability to train staff, manage portioning and food cost, and maintain safety and sanitation practices.