Sous Chef

Sous Chef – Exodo Hospitality

Location: Chicago, IL
Employment Type: Full-Time
Salary: Competitive, based on experienceAbout Exodo Hospitality

Exodo Hospitality is a growing Chicago-based hospitality group focused on creating unique restaurant concepts, exceptional guest experiences, and strong leadership development. Our current portfolio includes:

• Kayao – Modern Peruvian & Nikkei cuisine
• Matilda – Mexican & Peruvian-inspired dining
• Clandestino – Cocktail and social club concept
• Akiro Chicago – Nikkei hand roll bar from Spain
• Ay-Ay-Ay – Fast-casual Mexican concept

As we continue expanding and preparing to open additional concepts, we are seeking talented culinary leaders who want to grow alongside our organization.

Position Summary

The Sous Chef serves as the second-in-command of the kitchen and is responsible for supporting the Executive Chef in all culinary operations. This position plays a critical role in maintaining food quality, team development, kitchen organization, cost controls, and daily execution.

The ideal candidate is a hands-on leader who leads by example, thrives in a fast-paced environment, and is passionate about coaching and developing culinary teams.

Key Responsibilities Culinary Leadership

• Support the Executive Chef in all daily kitchen operations.
• Lead service execution and ensure consistency in food quality, presentation, and timing.
• Supervise line cooks, prep cooks, and dish staff.
• Maintain recipe standards and portion controls.
• Assist with menu implementation and seasonal menu rollouts.

Team Development

• Train, coach, and mentor kitchen team members.
• Conduct station training and performance coaching.
• Foster a culture of accountability, professionalism, and teamwork.
• Assist with onboarding and development of new employees.

Operations & Execution

• Ensure all stations are prepared and service-ready.
• Monitor ticket times and kitchen flow during service.
• Maintain sanitation, food safety, and cleanliness standards.
• Ensure compliance with health department regulations and company policies.

Inventory & Cost Control

• Assist with inventory counts and ordering.
• Monitor product usage and minimize waste.
• Support food cost management initiatives.
• Verify proper receiving, storage, and rotation of products.

Administrative Responsibilities

• Complete opening and closing management duties.
• Assist with scheduling and labor management.
• Participate in leadership meetings and operational reviews.
• Support implementation of SOPs and culinary systems across multiple locations when needed.

Qualifications Required

• 3+ years of Sous Chef experience or equivalent leadership role.
• Strong understanding of kitchen operations and service execution.
• Experience managing teams in high-volume restaurants.
• Knowledge of food safety and sanitation standards.
• Ability to work nights, weekends, and holidays.
• Strong communication and organizational skills.

Preferred

• Experience with Peruvian, Nikkei, Japanese, Mexican, or Latin cuisine.
• Multi-unit or restaurant group experience.
• Bilingual (English/Spanish) preferred.
• Experience with inventory management and food cost controls.

What We Offer

• Competitive salary
• Paid Time Off (PTO)
• Leadership development opportunities
• Growth opportunities within a rapidly expanding hospitality group
• Employee dining discounts
• Access to new restaurant openings and concept development projects
• Opportunity to work alongside experienced chefs and hospitality professionals

Why Join Exodo Hospitality?

We are building more than restaurants—we are building careers. As Exodo Hospitality continues to grow, we are committed to developing future Executive Chefs, Culinary Directors, and operational leaders from within. If you are looking for a company where your voice matters, your growth is supported, and your work directly impacts the future of the organization, we would love to meet you.