Sous Chef

Our mission at SUSU Mediterranean is dedicated to building a community that celebrates the rich Middle Eastern and Asian diasporas in Chicago. We aim to cultivate knowledge, appreciation, and connection through our cuisine, culture, and hospitality. We strive to create a workplace where every team member feels inspired to return—even on their days off—driven by pride in their craft and passion for the experiences we create. While perfection is unattainable, we foster an environment where every individual consistently pursues excellence in crafting the finest and most personalized experience for each guest who walks through the door.

We are seeking a highly skilled and disciplined Sous Chef to lead and execute our evening service operations. This role is responsible for maintaining the highest standards of culinary excellence, organization, and team leadership during dinner service. The Sous Chef will work closely with the Chef de Cuisine and Executive Chef to ensure consistent execution of the menu, uphold operational systems, and drive continuous development within the kitchen.

This is a hands-on leadership position requiring technical mastery, composure under pressure, and a commitment to precision and efficiency.

Responsibilities

• Lead and execute dinner service, including working the pass and overseeing plating standards

• Direct and support the PM culinary brigade to ensure smooth, disciplined service

• Monitor daily production and ensure all mise en place meets quality and timing standards

• Taste and oversee all savory prep and finished dishes to maintain consistency

• Manage product ordering and inventory as delegated

• Uphold and direct kitchen organization, sanitation, and cleaning standards

• Collaborate on menu and recipe development for PM operations

• Assist in execution of special events and off-site programming

• Train, mentor, and develop kitchen staff with a focus on technique, efficiency, and growth

Qualifications

Required:

• Strong foundational skills in preparation, butchery, sauce work, and classic culinary technique

• Demonstrated ability to lead a team during high-level dinner service

Preferred:

• 5+ years professional cooking experience, preferably in fine dining or Michelin-caliber environments

• Culinary degree or equivalent formal training

Skills & Competencies

• Strong understanding of food cost, ordering systems, labor efficiency, and inventory management

• High attention to detail and commitment to consistency

• Ability to problem solve quickly and calmly during service

• Clear and effective communicator across FOH and BOH

• Natural leadership presence with a desire to teach and mentor

• Strong organizational habits and personal accountability

Physical Requirements

• Ability to lift up to 50 lbs

• Ability to stand and work for extended periods

• Ability to work evenings, weekends, and extended hours (including 50+ hours per week as business demands)