{"schemaVersion":"jobsearcher.job.v1","id":"55c19dbbf235e288b751b100","url":"https://jobsearcher.com/jobs/55c19dbbf235e288b751b100","canonicalUrl":"https://jobsearcher.com/jobs/55c19dbbf235e288b751b100","title":"Sous Chef","description":"Galit is a Michelin-starred Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Chef Zachary Engel and Andrés Clavero. The restaurant is a space for community: hospitality professionals, guests, and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to dishes of the Middle East and Israel’s immigrant cuisines, alongside a unique and forward-thinking beverage program.\n\nOverview: The Sous Chef’s role will be to manage the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurants commitment to quality. Maintain a safe, orderly, clean efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The Sous Chef will be reporting to the restaurant’s Executive Chef on menu creation, cost control, and kitchen personnel. Above all the Sous Chef must be passionate about creating delicious food within a team-oriented environment.\n\nResponsibilities:\n\nEmployee Relations:\n\nInvolved in the recruitment and retention of culinary employees including corrective action, training, and Employee morale\nCultivate and maintain professional relationships with all employees through a positive and team-driven work effort\nUnderstanding and aiding the Executive Chef in implementing a weekly schedule to best suit employees\nDelegating tasks to employees and helping evaluate and improve employee strengths and weaknesses\nSupervise Line Cooks, Stewards, and Porters to ensure the cleanliness and organization of the kitchen is consistently to the highest possible standards\nSupervise staff for safety and cleanliness according to Health Department regulations\nTrain staff on cultural uniqueness and importance of specific dishes\nAccommodate staff and guest requests and preferences whenever possible\nLeads and counsels employees on proper actions and attitude in a kitchen and take preventative corrective action to address employee issues\n\nFood\n\nRegularly order food and cleaning products for the kitchen and stewarding staffs according to the volume of business\nDevelop, test, and implement new recipes and maintain quality and consistency in production and on the line\nControl portion sizes according to costed recipes in both production and on the line\nEngage the Galit community through food, producers, and vendors\nOrganize schedule, inventory, and execution of family meals during shifts\n\nFinancials\n\nCreating and following a food budget, recognize sales trends, develop strategies, and adjust menu in order to maximize profit\nMinimize waste of food, labor, and efforts to maximize profit and contribute positively to the environment\nMaintain appropriate labor costs given the volume of business\nCosting recipes according to the precise standards set forth by Galit\n\nOther Responsibilities\n\nOrganize and create packlists and products for special and offsite events\nWork alongside Front of House staff to ensure special events are accommodating to the guests’ preferences\nMaintain appropriate pars and inventory for food, equipment and paper goods across the restaurant\nExpedite orders to line cooks during service\nOrganize a schedule for employee-led educational forums\nAssist in scheduling employees for shifts as necessary\nMaintain uniform cleanliness and proper attire at all times without exception\n\nExperience / Skills:\n\nHigh school diploma required, BA encouraged\n4-6 years of kitchen experience\n1-2 years of restaurant management experience, preferred\nExcellent skills in knife-handling, wood-fired cooking, and knowledge in a wide variety of cooking techniques and terminology\nAbility to speak Spanish is preferred\nAbility to lift and carry up to 50 lbs. and stand for extended periods of time\nModerate computer skills (email, word-processing, spreadsheets, etc.)\nServe Safe Allergens Certificate required\nServe Safe Food Managers Certificate required\nAbility to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or fellow employees.\nAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.\nWhile performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance.\nMore detail about Galit part of Galit & Cafe Yaya","company":"Galit","rawCompany":"galit","city":"Chicago","state":"IL","isRemote":false,"isActive":false,"createdAt":"2026-09-08T11:06:34.873Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Sous Chef","description":"Galit is a Michelin-starred Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Chef Zachary Engel and Andrés Clavero. The restaurant is a space for community: hospitality professionals, guests, and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to dishes of the Middle East and Israel’s immigrant cuisines, alongside a unique and forward-thinking beverage program.\n\nOverview: The Sous Chef’s role will be to manage the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurants commitment to quality. Maintain a safe, orderly, clean efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The Sous Chef will be reporting to the restaurant’s Executive Chef on menu creation, cost control, and kitchen personnel. Above all the Sous Chef must be passionate about creating delicious food within a team-oriented environment.\n\nResponsibilities:\n\nEmployee Relations:\n\nInvolved in the recruitment and retention of culinary employees including corrective action, training, and Employee morale\nCultivate and maintain professional relationships with all employees through a positive and team-driven work effort\nUnderstanding and aiding the Executive Chef in implementing a weekly schedule to best suit employees\nDelegating tasks to employees and helping evaluate and improve employee strengths and weaknesses\nSupervise Line Cooks, Stewards, and Porters to ensure the cleanliness and organization of the kitchen is consistently to the highest possible standards\nSupervise staff for safety and cleanliness according to Health Department regulations\nTrain staff on cultural uniqueness and importance of specific dishes\nAccommodate staff and guest requests and preferences whenever possible\nLeads and counsels employees on proper actions and attitude in a kitchen and take preventative corrective action to address employee issues\n\nFood\n\nRegularly order food and cleaning products for the kitchen and stewarding staffs according to the volume of business\nDevelop, test, and implement new recipes and maintain quality and consistency in production and on the line\nControl portion sizes according to costed recipes in both production and on the line\nEngage the Galit community through food, producers, and vendors\nOrganize schedule, inventory, and execution of family meals during shifts\n\nFinancials\n\nCreating and following a food budget, recognize sales trends, develop strategies, and adjust menu in order to maximize profit\nMinimize waste of food, labor, and efforts to maximize profit and contribute positively to the environment\nMaintain appropriate labor costs given the volume of business\nCosting recipes according to the precise standards set forth by Galit\n\nOther Responsibilities\n\nOrganize and create packlists and products for special and offsite events\nWork alongside Front of House staff to ensure special events are accommodating to the guests’ preferences\nMaintain appropriate pars and inventory for food, equipment and paper goods across the restaurant\nExpedite orders to line cooks during service\nOrganize a schedule for employee-led educational forums\nAssist in scheduling employees for shifts as necessary\nMaintain uniform cleanliness and proper attire at all times without exception\n\nExperience / Skills:\n\nHigh school diploma required, BA encouraged\n4-6 years of kitchen experience\n1-2 years of restaurant management experience, preferred\nExcellent skills in knife-handling, wood-fired cooking, and knowledge in a wide variety of cooking techniques and terminology\nAbility to speak Spanish is preferred\nAbility to lift and carry up to 50 lbs. and stand for extended periods of time\nModerate computer skills (email, word-processing, spreadsheets, etc.)\nServe Safe Allergens Certificate required\nServe Safe Food Managers Certificate required\nAbility to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or fellow employees.\nAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.\nWhile performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance.\nMore detail about Galit part of Galit & Cafe Yaya","datePosted":"2026-09-08T11:06:34.873Z","dateModified":"2026-09-08T11:06:34.873Z","hiringOrganization":{"@type":"Organization","name":"Galit","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Chicago","addressRegion":"IL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"55c19dbbf235e288b751b100"},"url":"https://jobsearcher.com/jobs/55c19dbbf235e288b751b100"}}