Sous Chef — Lead & Grow in a Mediterranean Kitchen

careers-leye; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Salary

Quarterly Bonus

PTO including holidays, personal days,

Vacation

401(k)

BCBS Medical Insurance

Dental & Vision Insurance

Life, Accident Protection & CriticalIl

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program

Job summary

Aba Chicago is seeking a Sous Chef to lead a busy BOH operation in our Chicago Kitchen. The role requires 2-3 years of sous chef experience in a full‑service restaurant and the ability to manage kitchen staff effectively.

You will run shifts, supervise prep and line stations, manage inventory, and collaborate with the GM and chefs on recipes, training, and continuous improvement. A competitive salary and benefits package accompany this position.

Qualifications

• 2-3 years of sous chef experience in a full-service restaurant.
• Ability to lead and manage the kitchen staff.

Responsibilities

• Run BOH shifts and ensure efficient operations including food prep, inventory, and supervision of kitchen, dish and all BOH teams.
• Lead BOH pre-shift meetings and participate in line, temp and cooler checks and tastings.
• Partner with GM/chefs to review and maintain recipe books.
• Perform regular line checks to ensure quality of menu items.
• Purchase and order food products and supplies daily.
• Assist with tracking and controlling food cost.
• Communicate production and timing issues between FOH and BOH.
• Hire, onboard, train, and develop BOH employees; promote teamwork.
• Deal with guests, vendors and employees with tact and courtesy.
• Work a variety of shifts including early mornings, late nights and weekends at multiple sites.

Skills

Sous chef experience

Kitchen leadership

Job description

Aba Chicago is seeking a Sous Chef to lead a busy BOH operation in our Chicago Kitchen. The role requires 2-3 years of sous chef experience in a full‑service restaurant and the ability to manage kitchen staff effectively.

You will run shifts, supervise prep and line stations, manage inventory, and collaborate with the GM and chefs on recipes, training, and continuous improvement. A competitive salary and benefits package accompany this position.