Executive Sous Chef

Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking a talented Executive Sous Chef to join CRG’s newest restaurant, Dimmi Dimmi, nestled in the Lincoln Park neighborhood. The restaurant features 75 seats inside, with an additional 40 seats outside during patio season next summer.

With Dimmi Dimmi , CRG is reimagining the iconic neighborhood Italian spot with bold red-sauce staples, classic cocktails, and a warm, buzzing vibe. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share.

As Executive Sous Chef, you’ll collaborate with an exceptional culinary team led by Executive Chef Matthew Eckfeld , who honed his expertise in Italian cuisine at New York’s celebrated Carbone and other iconic Major Food Group restaurants. Our pastry program is guided by consultant Casey Doody , a French Pastry School alum and former Director of Pastry at the renowned Boka Group.

We’re looking for a talented, humble leader who shares our passion for heartfelt hospitality, values collaboration, and thrives in creating a team environment where guests and employees alike feel appreciated and inspired. If you’re ready to be part of something special, to grow, lead, and help write the next chapter of the CRG story, we’d love to connect with you.

The following reflects management’s definition of essential functions but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Collaborate with the Executive Chef in the planning of and pricing of menus.

• Run the line during service to ensure we achieve the highest standards, and assure that communication between all stations is efficient.

• Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers.

• Analyze sales figures to set, monitor, and help control the budget for the kitchen.

• Assist/conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.

• Consistently monitor labor costs to remain within labor budgets when scheduling staff.

• Develop efficient processes to manage and control food inventory.

• Ensure proper operation and maintenance of equipment.

• Establish and maintain kitchen opening and closing procedures.

• Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes.

• Maintain proper safety and sanitation expectations.

• Perform administrative duties as needed.

• Respond to any guest complaints and take appropriate and necessary action.

• Standardize production recipes to ensure consistent quality.

• Build and maintain a strategic relationship with all members of management.

• Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration.

• Collaborate with HR to appropriately resolve employee coaching and counseling issues.

• Help post and create staff schedules.

• Maintain a sound and stress-free environment for all team members.

• Facilitate an employee recognition and incentive program to maintain high morale.

• Manage the interviewing, hiring, and effective onboarding new hires with the Chef team

• Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar.

• Monitor staff appearance and take corrective action as necessary.

Benefits

• Performance based quarterly bonus program

• Annual bonus program

• Monthly cell phone reimbursement

• Dining discounts

• Paid vacation and Sick Leave

• Medical, dental and vision insurances

• Employer paid long-term disability insurance

• Employer paid life insurance and AD&D

• Employee paid voluntary short-term disability, critical illness, and critical accident insurance

• Paid Parental Leave (2 weeks)

• Pre-tax Commuter Benefits

• Chicago Athletic Clubs discount

• Minimum 3 years of experience.

• Strong overall food & beverage knowledge, including basic food/labor costing.

• Good general knowledge of kitchen equipment operations, maintenance & troubleshooting.

• Prior experience with training and developing culinary staff.

• Good working knowledge & skill in Word, Excel & Outlook; POS experience.

• Excellent communication skills.

• Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size.

• Valid food safety manager certificate.

• Bilingual (English/Spanish) preferred.

Physical Requirements

• Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds.

• Standing and walking for long periods is necessary to oversee the daily operation.

• Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder.

• Ability to see and hear adequately to monitor operations and interact with staff and clients.