Sous Chef: Kitchen Leader & Team Mentor

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

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.