{"schemaVersion":"jobsearcher.job.v1","id":"7e770bdf609ab8d199e91f7c","url":"https://jobsearcher.com/jobs/7e770bdf609ab8d199e91f7c","canonicalUrl":"https://jobsearcher.com/jobs/7e770bdf609ab8d199e91f7c","title":"Sous Chef","description":"Job Description:\nThe Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.\n\nRequirements:\nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nExcellent verbal and written communication skills\nExcellent critical thinking and decision-making skills\nMust be able to maintain tact and cool under pressure\nAble to work flexible hours necessary including off hours, weekends and holidays\nAbility to have a highly motivated and energetic personality\nAbility to take initiative and exhibit flexibility\nExcellent guest service skills\nHave interpersonal skills to deal effectively with all business contacts\nProfessional appearance and demeanor\nAble to effectively communicate in English, in both written and oral forms\n\nResponsibilities:\nReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):\n\nFOOD QUALITY\n\nThe Chef will provide \"excellent quality\" and \"presentation\" of all food to the guests.\nThe demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed\nupon.\n\nIn maintaining the standard of \"excellent quality\", the Chef is responsible for ongoing training and communicating these\nstandards to the staff.\n\nSERVICE\n\nProper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the\nmenu.\n\nIt is the Chef's responsibility to participate in service education through:\nDaily line-ups;\nQuarterly menu meetings; and\nNew server training programs\nIt is also the Chef's responsibility to train the kitchen staff to produce meals promptly.\nThe goal is to execute all tickets in twenty minutes or less.\n\nFINANCIAL OBJECTIVES\n\nIt is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.\nIf there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's\nresponsibility to identify the problems and bring them promptly to the attention of the General Manager.\n\nFACILITY MAINTENANCE\n\nMaintain a high level of cleanliness in the kitchen facilities.\nIt is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and\ndownstairs prep area.\n\nThe Chef should make the appropriate assignments within his staff.\n\nSUPERVISORY RESPONSIBILITIES:\n\nAssists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and\nevaluation of this unit.\n\nCarries out supervisory responsibilities in accordance with the organization's policies and applicable laws.\nResponsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising\nperformance; rewarding and disciplining employees; addressing complaints and resolving problems.\n\nWork Conditions:\nThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nThe noise level in the work environment is usually loud\nThe employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with\nhands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds\n\nQualifications and Competencies:\n\nDegree in Culinary Arts\nFood Safety/Manager Certification\nCustomer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.\nAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.\nAbility to write routine reports, purchase orders, menus and correspondence.\nAbility to communicate to groups of customers or employees of the organization.\nAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability\nto compute rate, ratio, and percent.\n\nAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization\nexists.\n\nAbility to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.\n\nINDMANAGE","company":"Yardbird Chicago","rawCompany":"yardbird chicago","city":"Chicago","state":"IL","isRemote":false,"isActive":false,"createdAt":"2026-04-12T21:06:59.979Z","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":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Sous Chef","description":"Job Description:\nThe Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.\n\nRequirements:\nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nExcellent verbal and written communication skills\nExcellent critical thinking and decision-making skills\nMust be able to maintain tact and cool under pressure\nAble to work flexible hours necessary including off hours, weekends and holidays\nAbility to have a highly motivated and energetic personality\nAbility to take initiative and exhibit flexibility\nExcellent guest service skills\nHave interpersonal skills to deal effectively with all business contacts\nProfessional appearance and demeanor\nAble to effectively communicate in English, in both written and oral forms\n\nResponsibilities:\nReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):\n\nFOOD QUALITY\n\nThe Chef will provide \"excellent quality\" and \"presentation\" of all food to the guests.\nThe demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed\nupon.\n\nIn maintaining the standard of \"excellent quality\", the Chef is responsible for ongoing training and communicating these\nstandards to the staff.\n\nSERVICE\n\nProper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the\nmenu.\n\nIt is the Chef's responsibility to participate in service education through:\nDaily line-ups;\nQuarterly menu meetings; and\nNew server training programs\nIt is also the Chef's responsibility to train the kitchen staff to produce meals promptly.\nThe goal is to execute all tickets in twenty minutes or less.\n\nFINANCIAL OBJECTIVES\n\nIt is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.\nIf there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's\nresponsibility to identify the problems and bring them promptly to the attention of the General Manager.\n\nFACILITY MAINTENANCE\n\nMaintain a high level of cleanliness in the kitchen facilities.\nIt is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and\ndownstairs prep area.\n\nThe Chef should make the appropriate assignments within his staff.\n\nSUPERVISORY RESPONSIBILITIES:\n\nAssists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and\nevaluation of this unit.\n\nCarries out supervisory responsibilities in accordance with the organization's policies and applicable laws.\nResponsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising\nperformance; rewarding and disciplining employees; addressing complaints and resolving problems.\n\nWork Conditions:\nThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nThe noise level in the work environment is usually loud\nThe employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with\nhands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds\n\nQualifications and Competencies:\n\nDegree in Culinary Arts\nFood Safety/Manager Certification\nCustomer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.\nAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.\nAbility to write routine reports, purchase orders, menus and correspondence.\nAbility to communicate to groups of customers or employees of the organization.\nAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability\nto compute rate, ratio, and percent.\n\nAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization\nexists.\n\nAbility to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.\n\nINDMANAGE","datePosted":"2026-04-12T21:06:59.979Z","dateModified":"2026-04-12T21:06:59.979Z","hiringOrganization":{"@type":"Organization","name":"Yardbird Chicago","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Chicago","addressRegion":"IL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"7e770bdf609ab8d199e91f7c"},"url":"https://jobsearcher.com/jobs/7e770bdf609ab8d199e91f7c"}}