Sous Chef Jobs in Chicago, IL (684)
Sous Chef, Operations
Sous Chef
Restaurant Cook – Flexible Schedule
Restaurant Cook – Flexible Schedule
Livreur – Aucune expérience requise
Catering Sous Chef- DePaul University
Sous Chef
Restaurant Cook – Flexible Schedule
Shift Leader – Flexible Schedule
Shift Leader – Customer Service Associate (Restaurant)
Sous Chef
Executive Sous Chef
Sous Chef
Chef Tournant
Executive Chef
Cook 2
SLCT Line Cook
Galley Supervisor- City Cruises Chicago
Prep Cook
Line Cook
Line Cook - Eataly Chicago
Demo Chef - Private Training Facility
Hospitality Professionals - Current and Future Opportunities
Prep Cook
Line Cook
Line Cook 2
Cook
Line Cook (Full-Time)
Line Cook
Cook
Line Cook
Dishwasher
Sous Chef
Job Description
Working as a Sous Chef in Chicago, IL
There are 684 Sous Chef opportunities available in Chicago, IL all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
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Sous Chef jobs near Chicago, IL
Sous Chefs in Chicago, IL Resume Data
Average Experience for Sous Chefs in Chicago, IL
- More than 10 years: 53%
- 6-10 years: 32%
- 3-5 years: 13%
- 1-2 years: 1%
- Less than 1 year: 1%
Educational Background for Sous Chefs in Chicago, IL
- Associates: 40%
- Diploma: 36%
- Bachelors: 21%
- Masters: 3%
Top Skill for Sous Chefs in Chicago, IL
- Cooking skills: Basic food preparation: 26%
- Food safety: 22%
- Work style: Reliability: 15%
- Supervisory skills: Motivating & assessing employees: 7%
- Customer focus & orientation: 6%
- Restaurant manager: 6%
- Attention to detail: 5%
- Work style: Conscientiousness: 5%
- Food service: Customer situations: 4%
- Memorization: 4%
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