Sous Chef

Roanoke Hospitality is seeking a talented and experienced Sous Chef to join our team at Roanoke!
135 W Madison St, Chicago, IL 60602

Roanoke Hospitality operates a collection of Chicago restaurants, including Roanoke, Bandol, Fillmore, Grill on 21, and 101 Club. We are committed to creating an atmosphere of genuine hospitality that fosters meaningful connections and delivers memorable dining experiences rooted in great food, authenticity, and discovery.

About the Role

The Sous Chef is a key member of the restaurant's leadership team, responsible for supporting daily kitchen operations while maintaining the highest standards of food quality, cleanliness, safety, and guest service.

The ideal candidate is a hands-on culinary leader who knows how to motivate and develop a team, maintain consistency in a high-volume environment, and effectively manage the operational and financial aspects of a professional kitchen.

Responsibilities

• Lead and support daily back-of-house operations in a fast-paced, high-volume restaurant.
• Maintain exceptional standards for food quality, presentation, consistency, and sanitation.
• Motivate, coach, train, and develop hourly kitchen team members.
• Provide strong leadership and support during service while maintaining a positive and professional work environment.
• Ensure compliance with all restaurant policies, procedures, food-safety standards, and BOH systems.
• Assist with inventory management, ordering, receiving, prep, scheduling, and cost controls.
• Monitor labor and food costs while supporting operational efficiency.
• Work closely with the Executive Chef and management team to achieve restaurant goals.
• Help maintain a clean, organized, safe, and efficient kitchen.
• Lead by example and contribute to a culture of teamwork, accountability, and hospitality.

Qualifications

• Minimum 3 years of kitchen management or Sous Chef experience in a full-service, high-volume restaurant.
• Proven ability to lead, coach, and develop a culinary team.
• Strong knowledge of professional kitchen operations, food safety, sanitation, and cost controls.
• Excellent communication, organization, and problem-solving skills.
• Proficiency with Microsoft Word, Excel, Outlook, and basic computer systems.
• Ability to remain calm, focused, and effective in a high-volume environment.
• Strong attention to detail and commitment to quality.
• Flexibility to work a variety of shifts, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for 8–12 hours per day.
• Ability to safely move throughout all areas of the restaurant.
• Ability to frequently reach, bend, stoop, carry, and perform other physical kitchen duties.
• Ability to lift and carry up to 30 pounds.
• Ability to work in warm and cool environments, both indoors and outdoors as needed.
• Ability to work in environments with variable ventilation, smoke, and extreme temperatures.
• Ability to tolerate elevated noise levels associated with busy restaurant operations and guest traffic.

What We Offer

Roanoke Hospitality offers a competitive compensation and benefits package, including:

• Medical insurance benefits
• Paid vacation
• Paid sick time
• FMLA leave
• Parking/transportation benefits
• Employee meals
• Quarterly bonus potential
• Opportunities for professional growth and advancement

If you're an experienced culinary leader who thrives in a high-energy environment and is passionate about hospitality, quality, and team development, we'd love to hear from you.

Roanoke Hospitality is an Equal Opportunity Employer (EOE).

www.roanokehospitality.com

More detail about Roanoke Hospitality part of Roanoke Hospitality, please visit https://culinaryagents.com/entities/67202-Roanoke-Hospitality