Sous Chef: Lead Kitchen, Growth & Perks

Ramen San; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Salary

Quarterly Bonus

Paid Time Off

401(k)

Health Insurance

Dental & Vision Insurance

Life, Accident Protection & Critical I

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program

Job summary

Ramen-san, a Lettuce Entertain You restaurant in Chicago, seeks a sous chef to lead BOH operations across multiple sites. The role oversees food prep, line checks, inventory, and staff development, with a strong emphasis on ramen and Japanese culinary excellence.

The ideal candidate has 2–3+ years of sous chef experience, a passion for hospitality, and proven skills in managing kitchen teams while delivering exceptional guest experiences. Competitive benefits and growth opportunities are offered.

Qualifications

• 2-3+ years of sous chef experience in a full-service restaurant.
• Previous experience with ramen and/or Japanese cuisine is a plus.
• Ability to lead and manage the kitchen staff.
• Passion for hospitality and creating an exceptional guest experience.

Responsibilities

• Run BOH shifts and ensure effective and efficient BOH operations including food prep and cooking.
• Lead BOH pre-shift meetings and line checks.
• Partner with GM/chefs to review recipe books and maintain quality.
• Perform regular line checks to ensure menu item quality.
• Purchase and order food products and supplies daily.
• Assist with tracking and controlling food cost.
• Ensure communication between FOH and BOH.
• Hire, onboard, train, and develop BOH staff.
• Model teamwork across all teams.
• Handle guest/vendor/employee issues with tact and courtesy.
• Work varied shifts across multiple sites and travel as needed.
• Move and lift heavy items as required.

Skills

Sous chef leadership

Ramen/Japanese cuisine

Staff management

Hospitality focus

Job description

Ramen-san, a Lettuce Entertain You restaurant in Chicago, seeks a sous chef to lead BOH operations across multiple sites. The role oversees food prep, line checks, inventory, and staff development, with a strong emphasis on ramen and Japanese culinary excellence.

The ideal candidate has 2–3+ years of sous chef experience, a passion for hospitality, and proven skills in managing kitchen teams while delivering exceptional guest experiences. Competitive benefits and growth opportunities are offered.