Sous Chef

Coma Coffee Roasters; Edwardsville (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Team-focused environment

Employee benefits

Job summary

1818 Chophouse in Edwardsville, IL is seeking an experienced Sous Chef to join our culinary leadership team. You will oversee daily kitchen operations, mentor staff, and ensure consistency, quality, and guest satisfaction.

Responsibilities include menu collaboration, station organization, inventory control, and compliance with ServSafe/HACCP standards. Evening & weekend availability is required, with a competitive salary and growth opportunities within a respected local group.

Qualifications

• 3–5 years of professional kitchen experience, with at least 2 in a leadership.
• Experience in fine dining, upscale steakhouse, or contemporary American cuisine.
• ServSafe Food Protection Manager certification required.
• Culinary degree or equivalent experience preferred.

Responsibilities

• Oversee daily kitchen operations, ensuring precision and consistency in every dish.
• Lead, train, and motivate back-of-house staff while maintaining a professional, respectful work environment.
• Manage prep lists, station organization, and line execution during service.
• Collaborate with the Executive Chef on quarterly menu development, features, and seasonal offerings.
• Ensure proper product rotation, storage, and inventory control to minimize waste.
• Maintain compliance with all health, safety, and sanitation standards (ServSafe / HACCP).
• Uphold quality control for plating, temperature accuracy, and guest presentation.
• Support the creation of special menus and private event offerings, including chef dinners and wine pairings.
• Assist in cost management, labor efficiency, and vendor ordering.

Skills

Leadership

High-end cuisine knowledge

Communication

Education

Culinary degree (preferred)

ServSafe certification

Job description

Location: Edwardsville, IL

Employment Type: Full-Time | Evenings & Weekends Required

Reports To: Executive Chef / Director of Operations

About Us

1818 Chophouse is a locally owned, award-winning fine dining steakhouse and craft cocktail bar known for its exceptional guest experience, chef-driven cuisine, and commitment to quality. For more than a decade, our team has built a reputation for excellence- celebrating local ingredients, premium steaks, and thoughtful hospitality. We take pride in cultivating a professional kitchen culture that values creativity, integrity, and teamwork.

Position Overview

We're seeking an experienced and driven Sous Chef to join our culinary leadership team. The ideal candidate has a refined palate, a strong technical foundation, and the ability to inspire others through mentorship and high standards. This position plays a vital role in maintaining our brand's consistency, leading line operations, and executing memorable dining experiences for every guest.

Responsibilities

• Oversee daily kitchen operations, ensuring precision and consistency in every dish.

• Lead, train, and motivate back-of-house staff while maintaining a professional, respectful work environment.

• Manage prep lists, station organization, and line execution during service.

• Collaborate with the Executive Chef on quarterly menu development, features, and seasonal offerings.

• Ensure proper product rotation, storage, and inventory control to minimize waste.

• Maintain compliance with all health, safety, and sanitation standards (ServSafe / HACCP).

• Uphold quality control for plating, temperature accuracy, and guest presentation.

• Support the creation of special menus and private event offerings, including chef dinners and wine pairings.

• Assist in cost management, labor efficiency, and vendor ordering.

Qualifications

• Minimum 3-5 years of professional kitchen experience, with at least 2 years in a leadership or supervisory role.

• Proven experience in fine dining, upscale steakhouse, or contemporary American cuisine.

• Strong knowledge of butchery, sauces, temperature control, and high-end protein cookery.

• Culinary degree or equivalent experience preferred.

• ServSafe Food Protection Manager certification required.

• Excellent communication, organization, and leadership skills.

• Ability to thrive under pressure while maintaining attention to detail and composure.

• Flexible availability including nights, weekends, holidays, and special events.

We Offer

• Competitive salary commensurate with experience.

• Opportunities for growth and advancement within a respected, locally owned restaurant group.

• Team-oriented, respectful work environment that values creativity and professionalism.

• Employee benefits, professional development, and an inclusive comfortable working environment