Sous Chef

BOKA Restaurant Group; Chicago (IL); On-site; USD 50,000 - 70,000; Full time

Job summary

Join a leading restaurant group as a Sous Chef at Momotaro in Chicago. Collaborate with top chefs, manage kitchen operations, and contribute to menu development in a dynamic environment. Ideal for dedicated individuals seeking career growth.

Benefits

Health Insurance

Dental Insurance

401(k)

Paid Parental Leave

Paid Vacation

Wellness Benefits

Mentorship

Dining Incentives

Qualifications

• 2-3 years in a Sous Chef role.
• Experience in Japanese cuisine/sushi is a plus.

Responsibilities

• Manage ordering and inventory to control food costs.
• Oversee staff schedules and ensure proper food cuts.
• Maintain quality control of food production.

Skills

Leadership

Organization

Multitasking

Patience

Empathy

Job description

Join to apply for the Sous Chef role at BOKA Restaurant Group

Job Details

Boka Restaurant Group, and ‘Jean Banchet Award of Culinary Excellence’ winner, Chef Gene Kato, are seeking a Sous Chef for Momotaro in Chicago’s Fulton Market District.

Benefits & Perks: Health, Dental, and Voluntary Benefits (post 90 days), mental health resources, free Chicago Athletic Clubs membership, 401(k), life insurance, wellness benefits, paid parental leave, paid vacation, mentorship, growth opportunities, and dining incentives across 20+ establishments.

About Boka Restaurant Group: An award-winning group with partnerships with top chefs, committed to genuine hospitality, community support, and building a better world. More info: https://www.bokagrp.com/

About Momotaro: Specializing in authentic sushi, robata, cocktails, and spirits, Chef Gene Kato infuses Japanese heritage into modern cuisine in a stylish remodeled warehouse setting.

Sous Chef Responsibilities:

1. Report to the Chef de Cuisine
2. Manage ordering and inventory to control food costs
3. Assist with recruiting, hiring, scheduling, reviews, and terminations
4. Oversee staff schedules and ensure proper food cuts
5. Communicate with management and participate in meetings
6. Maintain quality control of food production
7. Design appealing plating for new dishes
8. Develop and record new menu items based on guest requests and seasons
9. Enforce sanitation and safety standards
10. Address kitchen issues promptly
11. Maintain BOH systems and follow procedures
12. Manage inventories and understand financial statements
13. Collaborate on menu R&D with the Executive Chef

Qualifications:

1. Japanese cuisine/sushi experience is a plus but not required
2. 2-3 years in a Sous Chef role
3. Patience, empathy, cleanliness, leadership, organization, multitasking, and mass-volume experience

This position is ideal for dedicated individuals seeking team collaboration and career growth. Please submit your resume and a cover letter explaining why you'd be a great fit.

Physical Requirements:

• Lift and move weights up to 50 pounds
• Use tools and chemicals safely
• Stand and walk throughout shifts, including stairs and uneven surfaces
• Work in hot and cold environments