Sous Chef: Lead High-Volume Kitchen & Elevate Service

DineAmic Hospitality; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Flexible Spending Account

Company-paid Short-term Disability

Company-paid Life and AD&D Insurance

Company-paid Employee Assistance Pgm

Paid Time Off

Paid Sick Leave

Paid Holidays

Commuter Benefits

401K + Match

Monthly Food & Beverage Allowance and

Job summary

Dineamic Hospitality is seeking a skilled Sous Chef to provide practical leadership to kitchen staff and assist the Executive Chef in daily operations at our Chicago restaurant. You will oversee kitchen activities, expediting orders, supervising line cooks and dish team, and help develop menus while maintaining quality, safety, and cost controls in a fast-paced environment.

A ServSafe certification and experience managing high-volume kitchens are required; strong communication and teamwork are

Qualifications

• Requires ServSafe (or equivalent) certification and 2–4 years of high-volume kitchen management experience.
• Must be able to lead teams, train staff, and supervise cooks in a fast-paced environment.
• Strong focus on food safety, hygiene, cost control, and quality execution.

Responsibilities

• Lead kitchen staff and support the Executive Chef in daily kitchen operations.
• Oversee expediting, quality taste and presentation of dishes, and menu execution.
• Supervise Line Cooks and Dish Team; ensure hygiene and safety standards are met.

Skills

Kitchen management

Leadership

Food safety

Communications

Education

SERVsafe certification

Tools

POS system

Job description

Dineamic Hospitality is seeking a skilled Sous Chef to provide practical leadership to kitchen staff and assist the Executive Chef in daily operations at our Chicago restaurant. You will oversee kitchen activities, expediting orders, supervising line cooks and dish team, and help develop menus while maintaining quality, safety, and cost controls in a fast-paced environment.

A ServSafe certification and experience managing high-volume kitchens are required; strong communication and teamwork are