One Haus Hospitality

Position Overview

An established, highly respected restaurant group is seeking a Sous Chef to join the culinary leadership team of a high-volume restaurant in Rosemont. In addition to a busy daily restaurant operation, the location handles significant private dining and event volume driven in part by the nearby convention center.

The Sous Chef will oversee and coordinate daily kitchen operations, supporting the culinary team in maintaining consistent food quality, presentation, sanitation, and execution. This is an excellent opportunity for a hands-on culinary leader who thrives in a structured, fast-paced, high-volume environment.

Key Responsibilities

• Oversee and coordinate daily kitchen operations and service execution
• Train and develop cooks and kitchen staff with an emphasis on consistency, quality, and presentation
• Ensure established standards for food quality, portion control, and plate presentation are consistently maintained
• Monitor line execution, plating, and overall food quality throughout service
• Prepare and oversee a variety of menu items utilizing strong culinary techniques
• Coordinate with front-of-house leadership and service teams to ensure a seamless guest experience
• Assist with inventory management, reporting, and maintaining accurate operational records
• Maintain a clean, organized, and safe kitchen environment
• Ensure compliance with all sanitation, food safety, health, and safety procedures
• Support the Executive Chef, Executive Sous Chef, and broader culinary leadership team across all kitchen functions
• Assist with scheduling and coordinating daily kitchen workflow
• Support hiring, training, coaching, performance management, and recognition of kitchen employees
• Ensure required daily reports and operational forms are completed accurately
• Stay current on relevant culinary and industry trends
• Step into any area of the kitchen as needed to support the team and operation

Qualifications

• Approximately 5–6 years of relevant culinary experience preferred, or an equivalent combination of education and experience
• Culinary school education preferred
• Experience working in a high-volume, fast-paced kitchen environment
• Fine dining experience is not required
• Strong knowledge of food preparation techniques and kitchen operations
• Experience overseeing, training, and motivating kitchen staff
• Strong understanding of quality control, portioning, presentation, and sanitation
• Excellent organizational skills and attention to detail
• Ability to make timely, sound decisions during busy service
• Strong communication skills and ability to work effectively with both culinary and front-of-house teams
• Flexible, dependable, and willing to jump in wherever needed
• Experience with established, systems-driven restaurant operations is highly valued

Compensation & Benefits

Base Salary: $80,000–$85,000

Bonus: Up to 12.5% annual bonus potential after 90 days

Benefits: Medical, dental, and vision insurance; PTO; 401(k) with company match; dining discounts; phone benefit; transportation/parking benefit