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MOTT ST is seeking a SOUS CHEF to join our leadership team.
For more than 13 years, Mott St has been a staple of Chicago’s dining scene, known for bold Asian-American flavors, high-energy service, and a kitchen culture built on strong standards and teamwork. Our restaurant has been honored with 13 Michelin Bib Gourmands and was named a runner-up for Best New Restaurants in America by Bon Appétit.

Led by Edward Kim, a James Beard Award–nominated chef, our kitchen is driven by curiosity, discipline, and a commitment to developing talented cooks into strong leaders.

We are looking for a hands-on Sous Chef who thrives in a high-volume, high-standard kitchen and is excited to help lead and develop a strong team. We run a clean, organized kitchen with high standards and expect every member of the team to take pride in their craft. Our kitchen executes a high-volume daily service and relies on strong organization and communication to maintain consistency.

RESPONSIBILITIES and DUTIES

Leadership

• Assist the CDCs in managing daily kitchen operations, including prep and service
• Supervise, train, and mentor line cooks and kitchen staff
• Step in to lead the kitchen in the absence of the CDCs
• Demonstrate strong problem-solving skills

Food Preparation & Quality Control

• Oversee food preparation and cooking to ensure consistency and quality
• Conduct daily quality checks on ingredients and finished dishes
• Assist in menu planning, seasonal updates, and specials

Inventory & Cost Control

• Monitor inventory levels and assist with ordering product
• Receive and inspect deliveries for quality and accuracy
• Maintain proper storage, labeling, and rotation of food items

Health, Safety, & Compliance

• Ensure compliance with food safety regulations and sanitation standards
• Maintain equipment and report maintenance needs

Team Collaboration

• Foster teamwork and maintain high morale in a high-pressure environment
• Assist with scheduling and performance evaluations
• Ability to manage conflict professionally

QUALIFICATIONS & REQUIREMENTS

• 1+ years Sous Chef experience in a high-level, high-volume professional kitchen
• Strong foundational cooking skills
• Demonstrated ability to lead a team under pressure
• Strong understanding of food cost, inventory management, and labor monitoring
• Reliable, punctual, organized
• Willingness to take initiative and step in where needed
• Positive and team-oriented mindset
• Ability to lift 50 pounds, and stand / work for extended periods
• Open availability, including evenings, mornings, weekends, and holidays
• Ability to work at minimum 50 hours per week, as business demands

COMPENSATION & BENEFITS

• Salary: $60-65k DOE
• Paid time off
• Health insurance
• Dining discounts

To apply, email bridget @ mottstreetchicago . com

Mott St is a family-style restaurant, both in staff and in service. Our kitchen blends classic technique with bold Asian-American flavors—ranging from wok cookery and fermentation to large-format dishes designed for the table. Our chefs grow through a variety of stations and leadership responsibilities, gaining a broad and practical education in a fast-paced, high-volume, high-standard kitchen. We take pride in running a stable, professional kitchen where cooks can grow their skills while working alongside a committed and supportive team.