Job Description
Are you a culinary visionary ready to lead in one of Chicago's most prestigious dining establishments? Vantage Gastronomy Group is seeking an Executive Sous Chef to join our award-winning brigade. We blend hyper-seasonal ingredients with modern techniques to deliver an unparalleled guest experience.
As our Executive Sous Chef, you will act as the right hand to the Executive Chef, overseeing kitchen operations, mentoring junior talent, and maintaining the highest standards of culinary excellence.
Responsibilities
- Direct daily kitchen operations and ensure seamless service execution across all stations.
- Develop innovative seasonal menu items that align with our brand identity and cost margins.
- Manage inventory levels, vendor relationships, and waste reduction initiatives.
- Mentor and train culinary staff in advanced knife skills, plate presentation, and flavor profiling.
- Maintain rigorous compliance with health, safety, and sanitation standards.
- Coordinate with the Front-of-House management team to optimize guest service flow.
Qualifications
- Minimum of 5 years of experience in fine dining or Michelin-starred environments.
- Proven track record in team leadership and kitchen personnel development.
- Deep understanding of food cost control, P&L management, and labor scheduling.
- Culinary degree or equivalent combination of education and high-volume experience.
- Exceptional attention to detail and a passion for ingredient-driven cooking.
- Current ServSafe Manager Certification required.