Sous Chef: Lead Kitchen Team • Growth & Benefits

DineAmic Group

Oak Brook (IL)

Hybrid

USD 65.000 - 90.000

Vollzeit

14 Tage+

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

Schaffe es an den ATS-Filtern vorbei

Benefits dieser Stelle

BCBS Medical
BCBS Dental
EyeMed Vision
401K + Match
Paid Time Off
Paid Holidays
Commuter Benefits
Monthly Food & Beverage Allowance

Zusammenfassung

DineAmic Hospitality is seeking a skilled Sous Chef to support the Executive Chef and lead kitchen teams at Violi in Oak Brook. You will supervise line cooks and dish team, manage daily kitchen operations, and ensure high standards of quality and service.

Ideal candidates have SERVsafe certification and 2–4 years of high-volume kitchen management experience, with strong leadership, teamwork, and problem-solving abilities in a fast-paced environment.

Qualifikationen

  • Holds a current SERVsafe (or equivalent) certification.
  • Minimum 2–4 years of high-volume Kitchen Management experience.
  • Proven experience training, supervising and developing kitchen staff.
  • Ability to lead under pressure with strong communication.
  • Proficient computer skills and ability to operate a POS system.

Aufgaben

  • Oversee all kitchen operations to meet Executive Chef expectations.
  • Expedite orders to ensure quality taste and presentation.
  • Assist in menu development and recipe maintenance with the Executive Chef.
  • Lead kitchen staff, interview and onboard new hires as needed.
  • Maintain sanitation and safety per health guidelines and company standards.

Kenntnisse

Kitchen leadership
Staff supervision
Expedite orders
Quality control
Team collaboration

Ausbildung

SERVsafe certification

Tools

POS systems

Jobbeschreibung

DineAmic Hospitality is seeking a skilled Sous Chef to support the Executive Chef and lead kitchen teams at Violi in Oak Brook. You will supervise line cooks and dish team, manage daily kitchen operations, and ensure high standards of quality and service.

Ideal candidates have SERVsafe certification and 2–4 years of high-volume kitchen management experience, with strong leadership, teamwork, and problem-solving abilities in a fast-paced environment.

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