Sous Chef

One Off Hospitality Group.; Highwood (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

One Off Hospitality is seeking a Sous Chef to support the Sous Chef and Chef de Cuisine in Chicago-area kitchens. This full-time role ensures BOH processes and health codes are upheld through coaching, delegation, and leadership of line cooks and prep staff.

The position requires ServSafe certification, strong organizational skills, and the ability to work under pressure. You will participate in menu planning and help manage inventory, safety, and staff development across the kitchen.

Qualifications

• High School Diploma or GED required.
• ServSafe Certification required.
• Ability to handle stress under pressure.
• Willingness to maintain a clean, healthy, and safe working environment.
• Ability to coordinate multiple activities with attention to detail.
• Ability to work independently, with minimal supervision.

Responsibilities

• Maintains high quality and consistency in all BOH processes.
• Leads by example; guide BOH employees on technique, behavior and work ethic.
• Assists CDC with management of kitchen staff (scheduling, staffing, documentation, etc.).
• Teaches staff proper technique and execution.
• Participates in menu planning discussions.
• Promotes teamwork and good morale among staff.
• Focuses on food cost, proper rotation, utilization, and waste minimization.
• Ensures safety and health regulations and proper PPE usage.
• Assists purchasing back of house supplies.
• Supports facility maintenance and upkeep.
• Maintains communication with leadership to drive restaurant success.
• Helps with duties of other staff when needed due to absences or busy periods.
• Understands company values and philosophy.
• Performs other administrative tasks as directed.

Skills

ServSafe Certification

Stress management

Attention to detail

Independent work

Cleanliness and safety

Education

High School Diploma or GED

Job description

Description

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

TITLE: SOUS CHEF

REPORTS TO: CHEF DE CUISINE

TYPE: FULL TIME

POSITION SUMMARY: The Sous Chef will be an assistant to the Sous Chef and Chef de Cuisine. They will ensure that all BOH processes and health codes are maintained and up to standard by coaching, delegating and guiding the line kitchen staff.

Requirements

Essential Duties & Responsibilities:

The essential functions include, but are not limited to the following:

• Maintains high quality and consistency in all BOH processes
• Leads by example; know that all BOH employees look to you for guidance regarding cooking technique, behavior and work ethic
• Assists CDC with management of kitchen staff (may include: scheduling, staff conflict, documentation, hiring, termination, etc.)
• Teaches each staff member proper technique and execution
• Takes a role during menu planning discussions
• Promotes cooperative effort, team spirit and good morale among all employees
• Focuses on improving food cost (ensures proper product rotation, utilization and inventory to ensure minimum waste, etc.)
• Focuses on safety and health regulations (ensures proper hand washing, PPE usage, safety food prep, etc.)
• Assists with purchasing all back of house supplies
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Performs other administrative tasks as will be communicated by superiors
• Performs other work-related duties as assigned
• Maintains composure under pressure

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• ServSafe Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to 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.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.