Maple & Ash Chicago Sous Chef at Maple Hospitality Group

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Mar, 26

Salary

75000.0

Posted On

17 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-End Restaurant Experience, Strong Communication Skills, Food Safety Standards, Team Leadership, Problem-Solving Abilities, Detail-Oriented, Time Management, Staff Training, Inventory Management, Menu Creation, Sanitation Standards, Adaptability, Customer Service, Operational Reporting, Culinary Expertise, Accounting Duties

Industry

Hospitality

Description

Job Details Job Location: Maple & Ash Chicago - CHICAGO, IL 60610 Salary Range: $60,000.00 - $75,000.00 Salary Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving. What You Will Do This position is responsible for providing supportive leadership to kitchen staff throughout food service. Assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities to keep the kitchen department functioning properly. Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position Oversee the line and ensure the execution of exceptional food in a timely manner Responsible for daily line checks to continually drive consistency in recipe standards Collaborate with the Executive Chef, CDC, and Exe Sous Chef to maintain corporate-mandated food and labor costs. Oversee and participate in daily food purchasing and prep production Maintain proper inventory practices and reporting Create menu specials, as requested by the Executive Chef Schedule and manage staff to build a strong kitchen and dish team Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties Actively prepare for and participate in manager meetings Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations, and maintaining security systems. Communicate effectively and genuinely with staff members, guests, and all departments Maintain a friendly, caring and professional demeanor at all times in a fast-paced environment Respond quickly to guest and staff complaints and requests in a friendly and professional manner Report to the Executive Chef, CDC, and Executive Sous Chef on operational wins, losses and areas in need of improvement. Perform minor accounting duties Any other duties assigned Qualifications Who We Are Looking For High-end level restaurant experiences is a must Strong written and verbal communication skills Must maintain a high level of cleanliness and be aware of all food safety standards Ability to lead a team and follow instructions Ability to work in high-pressure situations. Must have personal pride in appearance. Exceptional problem-solving abilities. Must be detail-oriented. This role requires 2+ years of higher management culinary experience Must have a flexible schedule including the ability to work on nights, weekends, and holidays Complete position requirements in a fast-paced environment This job specification should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions, and perform other related duties, as may be required by their supervisor.

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Responsibilities

The Sous Chef is responsible for providing leadership to kitchen staff, assisting the Executive Chef in monitoring kitchen activities, and ensuring the timely execution of exceptional food. They will also oversee daily food purchasing, maintain inventory practices, and manage staff scheduling and training.