Sous Chef

Bocado Tapas; Barrington (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Bocado Tapas in Barrington, IL is seeking a hands-on Sous Chef to lead daily back-of-house operations, ensure consistent quality, and train a skilled team in a fast-paced, high-volume kitchen. In collaboration with the General Manager, you will implement recipes, systems, and standards while managing inventory, labor costs, and food-safety compliance to deliver an outstanding guest experience.

If you bring at least three years of leadership in a full-service setting and a passion for

Qualifications

• Three years of progressively responsible kitchen experience with leadership or supervisory duties.
• Experience in full-service, high-volume, or fast-paced restaurant environments preferred.
• Strong knowledge of kitchen operations, food prep, inventory, purchasing, labor management, and cost control.

Responsibilities

• Lead daily kitchen operations, including preparation, production, service, and closing procedures.
• Maintain standards for food quality, taste, presentation, portion size, and consistency.
• Ensure recipes and plating specifications are followed.
• Hire, train, schedule, coach, and supervise kitchen staff.

Skills

Leadership

Food safety

Inventory & purchasing

Cost control

Team training

Communication

Problem solving

Job description

About Bocado Tapas

Bocado Tapas is a neighborhood restaurant inspired by the flavors and social dining traditions of Spain, Mexico, and the Mediterranean. We offer bold, shareable food, thoughtfully crafted drinks, in a lively and inviting setting.

Position Summary

The Sous Chef is responsible for leading Bocado's daily back-of-house operations and ensuring consistent food quality, efficient service, a clean and safe kitchen, and a well-trained team. This is a hands-on leadership position for an experienced kitchen professional who can keep a focused tapas menu operating smoothly and consistently. The Kitchen Manager will work closely with the General Manager to implement established recipes, systems, and operating standards.

Key Responsibilities

• Lead daily kitchen operations, including preparation, production, service, and closing procedures.
• Maintain established standards for food quality, taste, presentation, portion size, and consistency.
• Ensure recipes, preparation procedures, and plating specifications are followed.
• Hire, train, schedule, coach, and supervise kitchen employees.
• Provide clear direction during service and step into production positions when needed.
• Monitor kitchen staffing and labor costs based on business needs.
• Manage purchasing, receiving, storage, inventory, product rotation, portion control, and product usage to maintain appropriate inventory levels, control food and labor costs, and minimize waste, spoilage, and unnecessary expense.
• Ensure the kitchen is prepared for anticipated business volume, special events, takeout, and catering.
• Maintain compliance with food-safety, sanitation, workplace-safety, and health department requirements.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Partner with the General Manager to support a positive guest experience and resolve food-quality or service concerns.
• Perform other responsibilities reasonably related to the position.

Qualifications

• At least three years of progressively responsible kitchen experience, including leadership or supervisory experience.
• Experience in a full-service, high-volume, or similarly fast-paced restaurant environment preferred.
• Strong experience with kitchen operations, food preparation, inventory, purchasing, labor management, and cost control.
• Ability to lead, train, and hold employees accountable in a professional and respectful manner.
• Strong organizational, communication, and problem-solving skills.
• Ability to remain calm, organized, and decisive during busy service periods.
• Strong knowledge of food-safety and sanitation requirements.

We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!