Sous Chef

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

Job summary

The Lake, a private social club opening in Fall 2026 in Chicago, is seeking a Sous Chef to support the Executive Chef in day-to-day kitchen operations across multiple dining venues. The role emphasizes consistent culinary execution, high-quality standards, and a collaborative kitchen culture.

Ideal candidates bring 3–5+ years in progressive kitchen roles, experience in luxury settings, strong classical cooking techniques, and a proactive approach to leadership and continuous improvement.

Qualifications

• 3–5+ years in progressive kitchen roles including Sous Chef or Senior Line Cook.
• Experience in high-quality restaurants, luxury hotels, or private clubs preferred.
• Strong classical cooking techniques and kitchen organization.
• Ability to lead a team in a fast-paced, high-expectation environment.
• Experience with pre-opening environments is a plus.

Responsibilities

• Oversee daily kitchen operations, ensuring consistency, quality, and efficiency.
• Lead service periods, ensuring dishes meet high standards and timely delivery.
• Maintain organization, cleanliness, and proper food handling per health standards.
• Coordinate between kitchen and front-of-house for seamless service.
• Uphold recipes, plating standards, and preparation techniques.
• Conduct line checks and quality controls before and during service.
• Ensure proper storage, labeling, and rotation of food products.
• Assist in menu development, tastings, and seasonal updates.
• Supervise and mentor line and prep cooks; provide training and feedback.
• Foster a positive, high-performance kitchen culture; assist in hiring and scheduling.
• Lead by example with professionalism, urgency, and attention to detail.
• Support food cost management through portioning, waste reduction, and inventory control.
• Assist with ordering, receiving, and vendor relationships.
• Monitor labor efficiency and support scheduling needs.
• Collaborate with FOH leadership on service timing and guest expectations.
• Support special events, private dining, and club programming.
• Participate in pre-opening activities including kitchen setup and staff training.
• Develop systems, prep lists, and operational workflows; seek process improvements.

Skills

Leadership

Food safety

Time management

Pre-opening

Kitchen organization

Job description

POSITION

Sous Chef

ABOUT THE LAKE:

The Lake is a new private social club opening in Fall 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, all thoughtfully designed to create a dynamic and curated experience.

ABOUT TOPOGRAPHY:

Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina.

CULINARY, BEVERAGE & SERVICE PHILOSOPHY:

The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable.

Leaders at The Lake are expected to champion standards of food, beverage, and service that are:

• Chef- and craft-driven, not formulaic
• Technically excellent, yet warm and human
• Consistently refined, without becoming rigid or impersonal

This philosophy must be evident in every interaction, from the quality of ingredients and cooking to collaboration with the front-of-house team, pacing of service, and attention to detail.

ABOUT THE POSITION:

The Sous Chef will support the Executive Chef in leading the day-to-day kitchen operations within The Lake’s dining venues. This role is responsible for ensuring consistent culinary execution, maintaining high standards of quality and cleanliness, and fostering a strong, collaborative kitchen culture.

The ideal candidate is a disciplined and passionate culinary leader who thrives in a fast-paced, detail-oriented environment and is committed to continuous learning, team development, and excellence in execution.

KEY RESPONSIBILITIES:

Kitchen Operations & Execution

• Oversee daily kitchen operations, ensuring consistency, quality, and efficiency in all food preparation and service.
• Lead service periods, ensuring dishes are executed to the highest standards and delivered in a timely manner.
• Maintain organization, cleanliness, and proper food handling practices in accordance with health and safety standards.
• Support the coordination between kitchen and front-of-house teams to ensure seamless service.

Culinary Standards & Quality Control

• Uphold and enforce recipes, plating standards, and preparation techniques.
• Conduct regular line checks and quality control measures before and during service.
• Ensure proper storage, labeling, and rotation of all food products.
• Assist in menu development, tastings, and seasonal updates as directed by the Executive Chef.

Team Leadership & Development

• Supervise and mentor line cooks and prep cooks, providing training and ongoing feedback.
• Foster a positive, respectful, and high-performance kitchen culture.
• Assist in hiring, onboarding, and scheduling of kitchen staff.
• Lead by example with professionalism, urgency, and attention to detail.

Financial Performance & Controls

• Support food cost management through proper portioning, waste reduction, and inventory control.
• Assist with ordering, receiving, and vendor relationships to ensure quality and consistency of ingredients.
• Monitor labor efficiency during shifts and support scheduling needs.

Member Experience & Collaboration

• Contribute to delivering a consistently exceptional dining experience through quality and consistency.
• Collaborate with front-of-house leadership to ensure alignment on service, timing, and guest expectations.
• Support special events, private dining, and club programming as needed.

Pre-Opening & Continuous Improvement

• Participate in pre-opening activities, including kitchen setup, equipment organization, and staff training.
• Assist in developing systems, prep lists, and operational workflows.
• Identify opportunities for process improvement and operational efficiency.

REPORTS TO:

Executive Chef

CANDIDATE REQUIREMENTS:

The Lake is seeking candidates who bring strong culinary fundamentals, leadership potential, and a commitment to excellence.

Professional Experience:

• 3–5+ years of experience in progressive kitchen roles, including experience as a Sous Chef or Senior Line Cook.
• Experience in high-quality restaurants, luxury hotels, or private clubs preferred.
• Strong understanding of classical cooking techniques, kitchen organization, and food safety standards.
• Ability to lead a team in a fast-paced, high-expectation environment.
• Experience with pre-opening environments is a plus.

Core Values Alignment:

• Drive
• Empathy
• Excellence
• Integrity
• Positive Attitude

COMPENSATION:

The Lake offers a competitive compensation package that includes a base salary, and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer.

START DATE:

Fall 2026

LOCATION:

Chicago, IL