Sous Chef at Boeufhaus

Boeufhaus is hiring a Sous Chef or Lead Line Cook, depending on experience. Boeufhaus is recognized as one of the top restaurants in Chicago, most recently named one of the best steakhouses by Chicago Magazine. We're looking for like-minded, professional individuals with passion for food and hospitality and a dedicated work ethic. 

Essential Duties and Responsibilities include, but are not limited to:

• Daily assigned shift - preparing the restaurant for service, and working assigned station as needed.
• Overseeing all kitchen team members’ performance, ensuring they are adhering to standards, process and hygiene/sanitation.
• Working with Chef de Cuisine to manage labor costs, actively making cuts and reducing labor when possible.
• Working with Chef de Cuisine to manage cost of goods, managing inventory controls, food cost controls.
• Leadership by example, having a positive attitude, managing, training and leading all kitchen team members.
• Working with Chef de Cuisine and Executive Chef on new menu development and promotions.

Benefits include, salary/hourly compensation (to be determined by experience), Paid Time Off, and we offer all health benefits which we pay for 50%.