Sous Chef

Ema; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Salary

Quarterly Bonus

Paid Time Off - holidays, personal & v

401(k)

Blue Cross Blue Shield Medical

Dental & Vision Insurance

Life, Accident & Critical Illness

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program

Job summary

Ema, located in Chicago's River North, is seeking a skilled Sous Chef to join our Mediterranean kitchen led by Chef CJ Jacobson. The role supports BOH operations, oversees food prep, and maintains quality across the menu.

The ideal candidate has 2–3 years sous chef experience, strong leadership, and a commitment to local produce. We offer competitive pay, benefits, and growth opportunities in a vibrant, fast-paced environment.

Qualifications

• 2-3 years of sous chef experience in a full-service restaurant.
• Ability to lead and manage the kitchen staff.

Responsibilities

• Run BOH shifts and oversee food prep and cooking, ensuring quality and inventory.
• Lead BOH pre-shift meetings and line checks; coordinate tastings for the shift.
• Partner with GM/chefs to review and update recipe books and menus.
• Perform regular line checks to ensure consistency of all menu items.
• Purchase and order food and supplies; monitor daily product orders.
• Assist with tracking and controlling food costs and budget.
• Ensure effective communication between front of house and BOH for timing and needs.
• Interview, hire, onboard, train, and develop BOH staff; promote teamwork across teams.
• Deal with guests, vendors, and employees with patience and courtesy.
• Work varied shifts, including early mornings, late nights, weekends; travel as needed.
• Move up to 50 pounds as required.

Job description

About US

Ema, located in Chicago's River North, is a Mediterranean restaurant showcasing Chef CJ Jacobson's lighter California style of cooking, highlighting local produce, unique spices and ingredients.

Overview

Ema is now Hiring a SOUS CHEF!

Lettuce is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities.

A Few of Our Benefits:

• Competitive Salary
• Quarterly Bonus
• Paid Time Off - including Paid Holidays, Personal Days & Vacation
• 401(k)
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Life, Accident Protection & Critical Illness Insurance
• Domestic Partner Benefits
• Restaurant Discounts
• Employee Assistance Program - focusing on a commitment to mental health & wellness

Why Work With Lettuce?

Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at over 90 locations, supported by our Culture of Caring. We proudly serve guests at more than 55 concepts ranging from fast casual to fine dining restaurants. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce

EOE. We participate in E-Verify

Responsibilities

• Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
• Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Perform regular line checks throughout the day to ensure quality of all menu items
• Purchase and order food product and supplies for the restaurant including daily product order
• Assist with tracking and controlling food cost
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Qualifications

• 2-3 years of sous chef experience in a full-service restaurant
• Ability to lead and manage the kitchen staff

Salary Range

USD $55,000.00 - USD $75,000.00 /Yr.