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Sous Chef

Gibsons Restaurant Group Chicago, IL
  • Posted: over a month ago
  • Full-Time
  • Benefits: Vision, Medical, Dental

Position Summary:
The Sous Chef oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

Essential Duties and Responsibilities:

• Train and develop kitchen staff; train cooks/kitchen staff in the importance of consistency in preparation and presentation.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitor and maintain line plating and quality.
• Prepare a variety of cuisine utilizing skill and creativity.
• Coordinate with wait staff to ensure customer expectations are met or exceeded.
• Assist with inventory management, maintaining information in computer databases and other standardized reports as needed.
• Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.
• Assist chef/executive chef as needed.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establish procedures, prepares and coordinates schedules, and expedites workflow.
• Assist with hiring, training, motivating, disciplining and rewarding kitchen staff.
• Ensure all necessary reports and forms are completed daily.
• Possess and maintain through understanding of industry and stays abreast of industry trends; communicate/incorporate information to assure kitchen remains current.
• May perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:
Graduate of a recognized culinary school and five to six years related experience is preferred; or equivalent combination of education and experience.

Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.



Gibsons Restaurant Group

Gibsons Restaurant Group (GRG) began in 1989 with the founding of Chicago's iconic Gibsons Bar & Steakhouse on Rush Street by Steve Lombardo and Hugo Ralli. With the core philosophy of providing the best hospitality, quality and value to its customers, Gibsons quickly became one of the top restaurants in Chicago. Today, GRG operates 14 locations in 4 states and 9 distinguished concepts, including Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House, LUXBAR, Quartino Ristorante & Wine Bar, Gibsons Italia and The BOATHOUSE -a partnership with Steven Schussler (founder of Rainforest Cafe). Six GRG restaurants are in the top 100 highest-grossing in the United States, according to Restaurant Business.In addition, GRG manages premier independent restaurants including RL Restaurant in Chicago and The Polo Bar in New York on behalf of Ralph Lauren, ChiSox Bar & Grill on behalf of the Chicago White Sox and Hugo’s Frog Bar &Chop House on behalf of Rivers Casino and SugarHouse Casino. All locations owned or operated by Gibsons Restaurant Group embody its core philosophy, which has contributed to its continued growth and success.

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