Sous Chef (7649)

Ancho & Agave; Lombard (IL); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Competitive salary

Bonus program

Medical, dental, vision, disability

Life insurance

Paid vacation

401(k) with match

Career advancement

Off-duty dining

Relocation assistance

Job summary

Ancho & Agave is seeking a hardworking Sous Chef to elevate the dining experience. You will oversee daily kitchen operations, lead a diverse team, and ensure top-quality prep, plating, safety, and sanitation in a fast-paced environment.

Responsibilities include training staff, managing inventory and costs, and maintaining vendor relationships while adapting to varied shifts. Relocation assistance and a performance-based bonus are offered.

Qualifications

• Minimum 1 year of experience as a Sous Chef in a full-service, high-volume restaurant.
• Current Food Safety and Sanitation certification.
• Strong culinary skills including food preparation and cooking best practices.
• Working knowledge of restaurant operations, safety, and sanitation standards.
• Clear and effective verbal and written communication.

Responsibilities

• Create exceptional culinary experiences for guests and oversee daily kitchen operations (opening/closing, receiving, prep, cooking).
• Train kitchen staff per company policies and procedures.
• Uphold standards for food prep, plating, safety, sanitation, and workplace safety.
• Control operational costs, take inventories, and order food and supplies.

Skills

Sous chef exp

Food safety cert

Culinary skills

Operations knowledge

Communication

Leadership

Time management

Organization

Decision-making

Problem-solving

Vendor relations

Multi-tasking

Team management

Training travel

Shift flexibility

Physical endurance

Education

Food Safety Certification

Job description

Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success,

Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude.

Sous Chef responsibilities include but are not limited to

creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies.

Sous Chef Skills & Qualifications

• Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant.
• Current Food Safety and Sanitation certification.
• Strong culinary skills including food preparation and cooking best practices.
• Working knowledge of restaurant industry operations, safety, and sanitation standards.
• Must be able to communicate clearly and effectively (verbal and written).
• Ability to lead a diverse team with varying degrees of experience.
• Strong leadership skills with ability to motivate employees and obtain positive results.
• Strong time management, organizational, decision-making, and problem-solving skills.
• Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results.
• Must be able to travel away from home for 35-45 days to participate in management training.
• Flexibility to work weekends, evenings, and holidays.
• Must have a variety of morning, afternoon, evening & late-night work shifts, to match operational needs.
• Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs.
• Must have exceptional hygiene and grooming habits.
• Must have reliable transportation to and from work.
• High level of stamina to work on feet for extended periods.
• Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs.
• Must be 21 years or age or older

Sous Chef Employment Benefits

• Competitive Salary ($55,000-$65,000 annually, based on experience)
• Performance-based Bonus Program (up to $5,000 in first year)
• Medical, Dental, Vision, Disability and Life Insurance
• Paid Vacation upon hire
• 401(k) with company match
• Career advancement opportunities
• Allowance for off-duty dining
• Relocation assistance

Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila ... we're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting.

Ancho & Agave is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.