Job Description
Join the team at Vanguard Culinary Group, a premier name in Chicago's fine-dining landscape. We are seeking a visionary Executive Sous Chef to lead our kitchen brigade, uphold our Michelin-standard quality, and drive culinary innovation. If you are passionate about seasonal ingredients, impeccable technique, and leading high-performing teams, this is your opportunity to define the future of modern gastronomy.
Responsibilities
- Oversee daily kitchen operations and ensure 100% adherence to food safety and sanitation protocols.
- Collaborate with the Executive Chef to design and execute innovative seasonal tasting menus.
- Mentor and develop the culinary team through hands-on training and performance coaching.
- Manage food cost, inventory, and vendor relationships to maximize profitability without compromising quality.
- Maintain consistent dish presentation and flavor profiles during high-volume service.
- Coordinate with front-of-house staff to ensure a seamless guest experience.
- Manage kitchen scheduling, payroll, and labor cost efficiency.
Qualifications
- Minimum of 5 years of culinary management experience in an upscale or fine-dining environment.
- Formal culinary degree or equivalent professional experience.
- Strong command of food cost control, P&L management, and inventory logistics.
- Proven track record of building and leading diverse, high-performance culinary teams.
- Exceptional attention to detail and a commitment to culinary excellence.
- Current ServSafe Manager certification.
- Advanced knowledge of French, Italian, or Modern American culinary techniques.