Sous Chef

Morning Sous Chef — The Radicle (Chicago, IL) Opening Fall/Winter 2025

The Radicle, a coastal Italian–inspired, Midwest cocktail bar and restaurant from the team behind Daisies , is seeking a Morning Sous Chef to join our opening team.

About The Radicle:
Located in Logan Square on Milwaukee Avenue, The Radicle draws inspiration from the coasts of Italy and the bounty of the Midwest. Our food menu centers on three main pillars — raw (oysters, crudos, vegetables, and salads), fried (bar snacks and fish), and pizza (hand-stretched and thoughtfully crafted). A vibrant late-night element rounds out the experience, with food and drink designed for energy and connection.

About the Role:
We’re looking for a motivated and skilled Opening Sous Chef with strong pizza dough experience to help lead morning production and prep. You’ll oversee dough mixing, fermentation, and portioning, ensuring quality and consistency for our pizza program. Beyond dough, you’ll help guide morning operations, maintain organization, recieve the deliveries as well as oversight on the am shift. Its important that youre able to support a positive, professional kitchen culture.

What We’re Looking For:

• Proven experience with hand-stretched and naturally fermented pizza dough .

• Solid leadership and communication skills.

• Strong prep, organization, and production management abilities.

• A collaborative mindset and passion for Italian flavors rooted in Midwest ingredients.

• Previous Sous Chef or lead cook experience preferred.

Schedule & Benefits:

• Morning shifts (consistent daytime hours).

• Competitive pay and growth potential within the Daisies restaurant group.

• Supportive environment that values craft, creativity, and balance.

If you’re excited to help build something new — where coastal Italian energy meets Midwest hospitality — we’d love to hear from you.