Sous Chef
Lardon / Union
Job Description
Meadowlark Hospitality is looking to expand our team and seeking a strong AM Sous Chef.
The AM Sous Chef will work with our chef team to operate the shared restaurant kitchen and oversee BOH Staff and the day-today activities of Lardon, Our Sister Concept Union, and our Cocktail bar The Meadowlark.
Must ave three years of experience as a Chef de Cuisine or SOUS Chef with high volume experince.
About Us
Meadowlark Hospitality strives to create an environment that promotes transparency, authenticity and passion in all endeavors. We want to have a kick ass team of people working jobs they love, learning something new along the way and finally finding a place you can call home. We are passionate about our people and our products and looking for like-minded individuals who share the same ethos!
Lardon (Michelin Bib Gourmand 2022-25) highlights cured meats, artisanal cheeses, sandwiches and coffee in an old-world style café environment. Our newly launched dinner service is our take on coastal French fare, with Midwestern sourced ingredients. Rooted in the Logan Square neighborhood, Lardon is looking for a dedicated and driven executive chef who enjoys fostering a team environment and communicating our passion for artisanal food and drinks.
Our cured meat and whole animal butchery program has become respected across the city, focusing on all salumi made in house in our one-of-a-kind curing room. Eclectic worldly wines, aperitivo cocktails, Amari, and local beers are hand selected to be paired with our one-of-a-kind menu.
Union (Michelin Bib Gourmand 2023-25) is a community-centric love letter to the pride and joy of Midwest: beer and food. Adding to the diverse lineup of outstanding bars and restaurants in Logan Square, this uniquely Chicago concept pays homage to one of the world’s best cities for beer. The beer program is complemented by our New American cuisine by way of seasonally focused, shareable plates for any occasion.
The Meadowlark (#68 on North America’s 50 Best bars 2025, Esquire’s Best Bars List 2023, Eater Chicago's best bar 2023), is an intimate, dimly lit cocktail haven that exudes vintage Chicago charm. Comfortably seating 30, friends, neighbors, industry vets and visitors alike are invited to grab a seat around the bar to immerse themselves in The Meadowlark’s rotating creative cocktail menu. As with all Meadowlark Hospitality projects, craftmanship and meticulous attention to detail are paramount.
Drinks take center stage with an apothecary-style approach to the art of the cocktail. Our rotating conceptual based menu featuring unique spirits, house made bitters, tinctures, infusions, as well as fresh-pressed juices, market-driven, and seasonally rotating ingredients.
Who we are looking for
- Great humans that respect themselves, coworkers and the community.
- Industry pros that have relevant experience and passion for hospitality
- A stellar team player that always represents the character of the company.
- Someone who loves an epic charcuterie board.
- Someone who geeks out about salumi, cheese, Amari, coffee and everything in between.
- Someone who seeks both personal and professional growth.
- A genuine, kind person with passion for service.
- Someone who has the willingness to roll up their sleeves and contribute to the overall welfare of the team: no job is too small!
- Someone who takes pride in the products and services offered at their place of work.
- Someone who maintains an awareness of all product knowledge information and information on the history of the restaurant.
Primary duties and responsibilities include, but are not limited to:
Key Responsibilities
Leadership & Team Management
- Direct BOH employees and assistant managers in proper service standards and operational procedures
- Report weekly on kitchen operations, team performance, and projects to the General Manager and Ownership team
- Identify performance issues and address them promptly through coaching, accountability, and corrective action
- Provide timely feedback and communicate expectations clearly to all team members
- Conduct and lead daily pre-shift meetings
- Promote teamwork, professionalism, respect, and continuous development among staff
- Collaborate with BOH leadership to ensure completion of assigned projects and initiatives
- Enforce company policies and ensure compliance with employment laws and workplace standards
- Be actively involved in all BOH positions and lead by example during service and production
Kitchen Operations & Production
- Oversee opening and closing management duties and ensure smooth daily operations
- Supervise opening line cooks and prep teams to ensure proper execution of daily production
- Establish and maintain weekly prep sheets and production schedules
- Delegate daily, weekly, and event-related tasks to kitchen staff
- Maintain production schedules for large protein, deli production, event preparation, and daily prep needs
- Oversee large-scale preparation of deli items, jams, pickles, charcuterie, and specialty products
- Ensure prep lists are completed accurately and efficiently
- Coordinate with deli and kitchen teams regarding production priorities, ordering needs, and preparation schedules
- Oversee Lardon lunch programming and execution
- Ensure consistency in food quality, presentation, portioning, and recipe adherence
- Develop, test, and implement new menu items and seasonal offerings
- Write and maintain recipes, builds, and production procedures for all new dishes
- Cost menu items and assist with maintaining profitability targets
- Maintain communication with FOH leadership regarding menu counts, product availability, and daily updates
Inventory Management & Administrative Support
- Manage ingredient inventory levels and oversee ordering processes
- Ensure all deliveries are received, stored, labeled, and rotated properly
- Oversee bread ordering and coordinate vendor relationships as needed
- Maintain accurate inventory and cost-control records through XtraCHEF and related systems
- Ensure recipes and menu builds remain current and accurate within XtraCHEF
- Review and approve vendor invoices according to company procedures
- Conduct regular inventory checks and assist with inventory audits
- Monitor food waste and implement strategies to control costs
- Review employee timesheets for accuracy and completeness
- Enter daily operational notes in 7shifts and maintain clear team communication records
- Update prep sheets, line sheets, and production documentation as needed
- Manage EZCater orders, including approvals, calendar scheduling, printing, and execution of large catering orders
- Print and distribute order sheets for EZCater and large Toast to-go orders
Facilities Maintenance & Organization
- Maintain daily organization and cleanliness of all kitchen and storage areas
- Oversee walk-in cooler organization and delegate cleaning responsibilities
- Ensure all food safety, sanitation, and health department standards are consistently met
- Manage maintenance requests and communicate repair needs to the General Manager and Ownership team
- Ensure monthly refrigeration filter cleaning schedules are completes and documented
- Monitor equipment performance and coordinate repairs when necessary
- Oversee chemical and disposable ordering through approved vendors
- Ensure proper storage, labeling, and handling of all food products and supplies
Offsites Events & Catering Operations
- Coordinate kitchen production for offsite events, catering orders, and special functions
- Assist with planning, logistics, transportation, and on-site setup as needed
- Ensure catering orders are prepared accurately and executed to company standards
- Maintain food quality, presentation, and food safety compliance during all events
- Support event teams and troubleshoot operational challenges when they arise
Professional Development
- Participate in ongoing culinary and leadership development opportunities
- Stay informed on industry trends, operational best practices, and menu innovation
- Foster a culture of learning, accountability, and growth within the BOH team
Required Experience and Skills:
- Three years of experience as Chef de Cuisine or SOUS Chef with high volume.
- Experience making charcuterie, salumi and cured meats
- Ability to work ~50 hours per week, depending on business need
- Expertise with inventory management systems, google, excel, quickbooks, POS, scheduling software
- Culinary knowledge and skills
- Must have office experience with excel, and other computer inventory management / reporting systems
- Organizational skills and multi-task oriented
- Available to work various shifts, weekends and holidays.
- Ability to walk and stand during entire shift.
- Ability to continuously reach, bend, lift, carry, stoop and cut.
- Ability to remain stationary for long periods of time.
- Frequent washing of hands
- Ability to lift 50 lbs.
- Hazards may include, but are not limited to, cutting, burning, slipping, tripping
We offer great benefits:
- 5 day workweek, 2 Days off in a row
- 12 days PTO
- Health and Dental Insurance
- Sick days
- Manager perks and dining discounts