Sous Chef

Cornerstone Restaurant Group; Oak Brook (IL); On-site; USD 50,000 - 65,000; Full time

Job summary

A leading restaurant group is seeking a Sous Chef to support kitchen operations and staff management. This role involves maintaining high food quality, training culinary staff, and ensuring compliance with safety standards. The ideal candidate will have supervisory experience, strong food knowledge, and excellent communication skills. Join a dynamic team that values creativity and quality in a vibrant dining environment.

Benefits

Performance-based quarterly bonus

Annual bonus

Monthly cell phone reimbursement

Generous Paid Time Off (3 weeks in first year)

Floating Holidays

Dining discounts

Medical, dental, and vision insurance

Paid Parental Leave (2 weeks)

Employer-paid long-term disability, life insurance, and AD&D

Pre-tax Commuter Benefits

Qualifications

• Minimum 2 years' experience at supervisory level or above in culinary.
• Valid food sanitation, allergen, and alcohol certifications.

Responsibilities

• Assist the Chef in interviewing, hiring, and onboarding new hires.
• Run the line during service, ensuring high standards.
• Train and supervise kitchen staff.

Skills

English

Communication

Math

Education

High school diploma or equivalent

Tools

Word

Excel

Outlook

Job description

About Us

The first-ever full-service restaurant inside a Crate and Barrel store, the Table at Crate is a modern, casual restaurant featuring Bill Kim’s morning-to-evening menu full of clever twists. The Table at Crate brings together the things we love best—connecting people, creative food and timeless design.

Sous Chef Responsibilities

Employee Relations

• Assist the Chef in interviewing, hiring, and effectively onboarding new hires.
• Assist the Chef in creating and posting staff schedules.
• Handle employee counseling as needed.
• Maintain a sound and stress-free environment for all team members.
• Maintain employee recognition and incentive programs to maintain high morale.
• Monitor staff appearance and take corrective action as necessary.
• Perform timely employee reviews.
• Work with HR and Chef to appropriately resolve any conflicts regarding staff.
• Effectively communicate with other members of the kitchen staff.

General Operations

• Report to duty punctually, wearing the correct uniform.
• Run the line during service, ensuring high standards and efficient communication between sections and departments.
• Produce menu items maintaining quality, appearance, and portion standards.
• Monitor dish quality and presentation to meet standards.
• Maintain hygiene and cleanliness through routines and diligence.
• Follow fire and health safety policies.
• Operate tools and equipment safely, including knives.
• Perform monthly inventories accurately.
• Assist in standardizing recipes for consistent quality.
• Participate in pre-shift, post-shift, and periodic meetings to enhance communication.
• Analyze sales figures to monitor and control the kitchen budget.
• Build strategic relationships with management and foster rapport between kitchen and front of house staff.
• Conduct regular performance and strategic meetings.
• Monitor labor costs and develop efficient inventory management processes.
• Ensure proper equipment operation and maintenance.
• Train and supervise kitchen staff, establishing an ongoing training calendar.
• Maintain vendor relationships for ordering supplies.
• Adhere to safety and sanitation standards.
• Perform administrative duties as needed.
• Respond to guest complaints appropriately.
• Supervise kitchen operations during service to ensure standards and communication.

The above outlines the essential functions for the Sous Chef role, with flexibility for additional duties as assigned.

Sous Chef Benefits

• Performance-based quarterly bonus
• Annual bonus
• Monthly cell phone reimbursement
• Generous Paid Time Off (3 weeks in first year)
• Floating Holidays
• Dining discounts
• Medical, dental, and vision insurance
• Paid Parental Leave (2 weeks)
• Employer-paid long-term disability, life insurance, and AD&D
• Voluntary short-term disability, critical illness, and accident insurance
• Pre-tax Commuter Benefits

Job Requirements

• At least 18 years old
• High school diploma or equivalent
• Proficient in English (reading, writing, speaking)
• Minimum 2 years' experience at supervisory level or above in culinary
• Strong food & beverage knowledge, including costing
• Knowledge of kitchen equipment maintenance and troubleshooting
• Experience in training culinary staff
• Proficiency in Word, Excel, Outlook; POS experience preferred
• Excellent communication skills
• Good math skills for budgeting and recipe calculations
• Valid food sanitation, allergen, and alcohol certifications (may be obtained upon hire)
• Ability to lift up to 25 pounds regularly, up to 50 pounds occasionally
• Long periods of standing and walking
• Ability to reach, stoop, bend; ladder use may be required
• Adequate vision and hearing to monitor operations and interact