Job Description
Are you a visionary culinary leader looking to shape the future of high-end dining? Vantage Gastronomy Group is seeking an Executive Sous Chef to join our award-winning team in the heart of downtown Chicago. You will collaborate directly with our Executive Chef to craft seasonal menus, mentor our brigade, and maintain the impeccable standards that define our flagship restaurant.
We pride ourselves on sourcing the finest regional ingredients and providing a workplace culture defined by respect, creativity, and professional growth.
Responsibilities
- Oversee daily kitchen operations and ensure seamless service execution.
- Collaborate on the development of seasonal, farm-to-table menu concepts.
- Manage inventory levels, food costing, and procurement to maximize profitability.
- Supervise, train, and inspire a diverse culinary brigade of 20+ staff.
- Enforce rigorous food safety, sanitation, and hygiene protocols (HACCP).
- Coordinate closely with the front-of-house management to ensure an exceptional guest experience.
- Optimize plate presentation and consistency across all stations.
Qualifications
- Minimum of 5 years of experience in fine-dining or luxury hotel kitchens.
- Proven track record in a leadership role (Sous Chef or equivalent).
- In-depth knowledge of modern culinary techniques and flavor profiles.
- Strong financial acumen regarding P&L management, labor costs, and food waste reduction.
- Exceptional ability to lead and motivate teams in a high-pressure environment.
- Current ServSafe Manager Certification.
- Culinary degree from an accredited institution is preferred but not required.