Sous Chef

Sous Chef

Christophe’s Fine Foods – Lincoln Park, Chicago

Full-Time · Salary $65,000–$75,000 + Benefits

Christophe’s Fine Foods is a chef-driven prepared foods market opening in Lincoln Park in late summer 2026. Our kitchen produces restaurant-quality food daily — rotating prepared meals, composed salads, house-made stocks and sauces, fresh pasta, charcuterie accompaniments, and more — using the kind of ingredients most restaurant kitchens can’t afford to touch.

Our Executive Chef brings 20 years of fine dining kitchen experience from across the country with notable local restaurants such as Alinea, Next, and S.K.Y., and we’re building a small kitchen with a high standard. We’re looking for a Sous Chef who wants to be part of building something from the ground up.

What You’ll Own

• Daily production — planning, execution, and quality across all prepared foods
• Training, mentoring, and holding standards for kitchen staff
• Ordering, inventory management, and vendor communication
• Recipe adherence, portion consistency, and food cost discipline
• HACCP compliance, labeling, and food safety across the kitchen
• Systems and processes — helping build them, not just inheriting them
• Coverage of executive chef responsibilities when needed

What We’re Looking For

• 3+ years of kitchen experience with at least 1–2 years in a leadership role
• Background in fine dining, scratch production, or high-quality casual — this isn’t a reheating operation
• Strong organizational skills and the ability to run a clean, efficient kitchen
• Experience with charcuterie, cheese accompaniments, or prepared foods a plus
• Genuine passion for ingredients and sourcing
• ServSafe certification (or willingness to obtain)
• Positive, professional, and collaborative — small team, close quarters

The Right Person

You’ve worked in kitchens that held a real standard, and you’ve internalized what that looks like. You’re not interested in cutting corners. You want to teach, not just execute. And you’re ready for a role where your fingerprints are actually on the product — where what you build today is what goes in the case tomorrow.

Daytime schedule. Evenings off. A kitchen that cares about the same things you do.

Compensation & Benefits

• Salary $65,000–$75,000 based on experience
• Paid time off
• Staff meals and store discount
• Daytime schedule — no late nights or double shifts
• Growth opportunity as the company expands

  To apply, send your resume and a brief note about your background via Culinary Agents or to [email protected].