Catering Sous Chef

Full-Time • Salary • Leadership Role

We are a boutique, high-end catering company in Chicago specializing in refined, chef-driven cuisine and elevated event execution. Our work is rooted in precision, flavor, and thoughtful organization.
We operate a structured, professional kitchen environment that values craftsmanship, respect, and balance — without the late-night restaurant lifestyle.

The Role

We are seeking a Sous Chef / Kitchen Manager to join our leadership team starting January 2026 .
This is a hybrid role combining culinary excellence with operational leadership , working closely with the Executive Chef to maintain standards, lead the team, and organize daily production.

This position is ideal for a disciplined, thoughtful culinary professional who values quality, structure, and long-term growth.

One of the major advantages of this role is a predictable, balanced schedule .

• Typical hours: 9:00 AM – 5:00 PM

• Event days usually end by 9:00–10:00 PM

• No late-night restaurant closes

• Weekends required only when events demand it

• Calm, structured, professional kitchen environment

Responsibilities

Culinary Leadership

• Maintain high standards for flavor, seasoning, texture, and presentation

• Oversee prep, cooking, tasting, and quality control

• Execute recipes precisely, including scaling and batch production

• Train cooks in technique, organization, and consistency

Operational Leadership

• Create daily production lists and manage kitchen workflow

• Maintain cleanliness, labeling, organization, and food safety standards

• Assist with inventory tracking and kitchen systems

• Lead kitchen operations during events (load-out, setup, plating)

Team Leadership

• Set a professional tone and lead by example

• Train and support new team members

• Foster accountability, efficiency, and respect

Requirements

Required

• 3–5+ years professional kitchen experience (catering, banquet, hotel, or upscale restaurant)

• Strong culinary fundamentals, knife skills, and seasoning knowledge

• Ability to lead and organize a team calmly and effectively

• Experience with large-batch production and recipe scaling

• Clear communication skills ( Spanish + English strongly preferred )

• High level of reliability, organization, and professionalism

Preferred

• Culinary school education

• Experience training and mentoring cooks

• Event-based or banquet production experience

Please Do Not Apply If

To respect everyone’s time, please do not apply if:

• You have no professional kitchen experience

• You have never worked in a high-standard or high-volume kitchen

• You lack strong culinary or technical training

• You cannot follow recipes precisely or maintain consistency

• You struggle with organization, responsibility, or accountability

• You cannot maintain a clean, efficient station

• You become easily stressed in structured environments

• You are seeking an “easy prep job” rather than a leadership role

• You cannot work weekends when events require it

• You are uncomfortable training or leading others

• You do not accept feedback professionally

Compensation

• $70,000–$85,000 per year , depending on experience

• Typical starting salary: $72,000

• Performance-based raises and long-term growth opportunities

Start Date

January 2026
(Interviews begin now; transition and onboarding in late 2025.)

How to Apply

Please submit your résumé and a brief introduction through CulinaryAgents.