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Infographic showing various job openings at Citygate Hospitality in the United States as of July 2026, with employment types broken down into 87% Full Time, and 13% Part Time. Highlights an 100% Physical job distribution.

CityGate Grille Sous Chef

CityGate Hospitality

Naperville, IL • On-site

$55K - $65K/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 25 days ago

Job description

If you strive to be "The Best", we want to hear from you! Apply today at www.citygatehospitality.com/careers !

Location: CityGate Grille
Department: CityGate Grille
Reports to: Executive Chef
Status: Salary Exempt
Compensation Range: $55,000-$65,000/annual commensurate with experience and education.
Age Requirements: Must be 18+
Additional Requirements: Must have open availability, and must be available on PM weekdays.

Role Summary:
The Sous Chef is responsible for assisting the Executive Chef and Senior Sous Chef in overseeing all operations of the CityGate Grille kitchen. This position is responsible for assisting with the production, preparation and presentation of all food for the restaurant, and associated banquet events. This position will be responsible for assisting with associate relations,administration, purchasing, inventory, menu-building, food cost management, and kitchen sanitation.
Responsibilities:
  • Maximizes food quality and presentation while simultaneously maximizing the restaurant’s standards and profits. Develops and presents food and menu items that encourage guest satisfaction and repeat business.
  • Works with the Executive Chef, Chef de Cuisine and culinary team to create and implement new menus for all outlets utilizing current food trends and regional tastes.
  • Assists the Executive Chef, Chef de Cuisine and culinary team in developing innovative menu selections for banquets and parties in accordance with client budgetary considerations and expectations.
  • Adheres to budgeted food costs and culinary labor metrics.
  • Develops and presents food and menu items that encourage guest satisfaction and repeat business.
  • Covers all food stations in the restaurant as needed.
  • Collaborates with the G.M., Chef de Cuisine and the Executive Chef in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment, or personnel.Maintains knowledge of local competition and industry trends.
  • Assists the Executive Chef and Chef de Cuisine in the effective and efficient scheduling, supervising, and development of all kitchen associates.
  • Maintains and oversees the sanitation, maintenance, and proper use of all kitchen equipment.
  • Works with the Executive Chef and Chef de Cuisine to maintain the high standards of food presentation and service. Collaborates to maintain front and back of the house teamwork.
  • Affects and develops positive associate attitudes and skills.
  • Assists with associate meal coordination and preparation as needed.
  • Assists the culinary team with menu building, purchasing, and other administrative tasks as directed
  • Recruits, trains and develops new associates.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform.

Accountabilities:
  • Guest Satisfaction.
  • Associate Satisfaction.
  • Maintain staffing in accordance with staffing guide so that labor is in line with revenue.
  • Achievement of the Food Division Gross Operating Profit Budget.
  • Adherence to Service Metrics and Standards.
  • Maintain overall Food costs as a percent of Food Revenue at or below 29%.
  • Maintain menu items and portioning for food items in Compeat on a daily basis to ensure accurate daily profitability reporting.
  • Conduct daily SPP training in the departmental stand-up / pre-shift meetings.
  • Ensure that all kitchen managers are ServSafe certified and all staff is in compliance with Food Safety standards as dictated by the DuPage Health Department.
  • Maintain a safe work and customer friendly environment.
  • Perform all duties and responsibilities as detailed in the position job description.

Minimum Qualifications:
Education
  • Four year Culinary degree from a recognized culinary institute or equivalent experience.
  • Serv Safe certification required.
Experience
  • Prior Sous Chef experience is a plus
  • Thorough knowledge of food preparation, kitchen, restaurant, and banquet operations.
Skills
  • Strong customer service, leadership, and communication skills.
  • Ability to supervise staff and staffing levels.
  • Knowledge of applicable safety and sanitation procedures and training required.
  • Knowledge of food cost and inventory management principles required.
  • Must have a flexible schedule and be available to work nights weekends, and holidays.
Physical Requirements
  • Must be able to walk and stand for up to 8 hours a day, with or without reasonable accommodation
  • Must be able to bend, stoop, squat, and stretch to fulfill job duties.
  • Must be able to lift up to 20 lbs regularly, and up to 50 pounds on occasion.
Benefits Offered:
The employer offers the following benefits to eligible employees in this position. Waiting periods, hours requirements and shared insurance premiums will apply. Full plan descriptions and additional details will be shared at the time of offer or upon request during the interview process.
  • Major Medical Plans, Dental and Vision Insurance - single or family options available at employee’s election
  • Basic Life amp; AD amp;D - 100% employer paid
  • Short-Term Disability - 100% employer paid
  • Supplemental Life, AD amp;D, Critical Illness, Accident and Disability – single or family options available at employee’s election
  • 401(k) Plan amp; Matching Program
  • Employee Assistance Program
  • Paid Leave Time (up to 40 hours/year)
  • Paid Time Off (PTO)
  • 9 Paid Holidays/Year
  • Paid Jury Duty Time
  • Paid Bereavement for immediate family members
  • Partially-Paid Parental Leave
  • Hotel/Restaurant Discounts
  • Pet Insurance
  • Incentive Programs

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