Sous Chef: Fine Dining Leader, Menu & Mentorship

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

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.