Job Description
Are you a visionary culinarian ready to define the next era of fine dining? Vanguard Gastronomy Group is seeking an Executive Sous Chef to lead our flagship kitchen in downtown Chicago. We blend hyper-seasonal ingredients with avant-garde techniques to create world-class experiences.
You will work directly with our Executive Chef to mentor our brigade, refine menu concepts, and maintain the highest standards of culinary excellence. Join a team where creativity is the currency and precision is our hallmark.
Responsibilities
- Oversee daily kitchen operations and production workflows.
- Develop and cost new seasonal menu items with a focus on profitability.
- Mentor and lead a brigade of 15+ sous chefs and line cooks.
- Ensure uncompromising food safety, sanitation, and quality control standards.
- Manage inventory, vendor relationships, and supply chain logistics.
- Collaborate with front-of-house management to elevate the guest experience.
- Execute high-volume service with meticulous attention to detail.
Qualifications
- Minimum of 5 years of experience in a fine-dining or Michelin-recognized kitchen.
- Proven track record of success in an Executive Sous or Senior Sous capacity.
- Comprehensive knowledge of French, Italian, or modern American culinary techniques.
- Strong grasp of P&L management, food cost optimization, and labor budgeting.
- Excellent leadership skills with a focus on staff development and culture building.
- Culinary degree from an accredited institution or equivalent professional experience.
- Current ServSafe Manager Certification required.