Senior Sous Chef & Kitchen Operations Lead

ROOP Chicago; Chicago (IL); On-site; USD 55,000 - 85,000; Full time

Job summary

ROOP Chicago is seeking a senior restaurant leader to manage kitchen operations, inventory, and staff while upholding brand standards and safety regulations. The role partners with the Head Chef to refine processes, enhance productivity, and deliver consistent, high-quality meals during all service hours.

The ideal candidate brings a culinary degree plus 5+ years in leadership roles, strong menu development skills, and proficiency with inventory, food cost, scheduling, and labor reporting.

Qualifications

• Bachelor's degree in Culinary Arts or Sciences preferred, with 5+ years of industry experience
• Experience with cooking, menu development and pricing
• Proficiency with automated reporting systems including inventory, food cost, scheduling, time and attendance, gross margin and labor
• Ability to manage in a diverse environment with focus on product consistency
• Ability to communicate and delegate as needed with vendors, superiors, peers and subordinates
• Ability to effectively manage a department, train and cross-train staff
• Ability to work varied hours/days as dictated by business

Responsibilities

• Ensure timely delivery of food during peak service hours
• Maintain food quality and consistency during every service
• Uphold all food health & safety standards
• Work in collaboration with front of house to ensure exceptional service
• Uphold company Core Values and protect the brand
• Manage inventory control and ordering to prevent waste
• Coordinate with Head Chef to refine processes and improve team productivity
• Lead staff to maximize productivity, customer service, and satisfaction
• Develop staff for elevated service standards and flawless execution
• Coach and motivate staff and ensure policy compliance
• Schedule staff in line with forecasted business and budget
• Perform monthly inventory reconciliation
• Check invoices for accuracy and pricing
• Coordinate maintenance of equipment and train staff on safety
• Ensure compliance with federal, state, local regulations on freshness, safety, sanitation

Skills

Menu development

Food cost

Staff management

Leadership

Reporting systems

Education

Bachelor's degree in Culinary Arts or Sciences

Job description

ROOP Chicago is seeking a senior restaurant leader to manage kitchen operations, inventory, and staff while upholding brand standards and safety regulations. The role partners with the Head Chef to refine processes, enhance productivity, and deliver consistent, high-quality meals during all service hours.

The ideal candidate brings a culinary degree plus 5+ years in leadership roles, strong menu development skills, and proficiency with inventory, food cost, scheduling, and labor reporting.