Sous Chef

Vendador
Chicago, Illinois
Full Time

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Required Years of Experience

2 years

Job Details

Who we are:

Vendador is a luxury private dining company located in Chicago, Illinois. An exclusive culinary experience that transcends the traditional restaurant setting, Vendador offers tailor-made tasting menus for dining that redefines special events catering; its a moveable feast, an intimate gourmet journey that can materialize anywhere. Founded in 2021 by Chef Francis Pascal, our mission is to curate joyous core memories by importing an entire fine dining ecosystem to clients, transforming any space into a dining destination . Since our inception, Vendador has become the epitome of personalized culinary experiences in Chicago.

Who you are:

We are now hiring a Sous Chef to join our team on a flexible start date late Spring/early summer 2025 - As a critical member of the culinary team, a successful Executive Sous Chef will prioritize positivity, passion, and flexibility. You will also have previous experience working in a high end, collaborative and food-forward environments, and will support the Executive Chef as needed. Priority will be made to candidate with fine dining and Michelin experience.

Qualified individuals should possess a strong attention to detail and cleanliness, as well as a hunger and inner drive for success. This team member must have the ability to perform essential job functions under pressure, while maintaining professionalism and positivity. Candidates must be able to adapt to a variety of kitchens and cuisines, and be comfortable working out of clients homes.

While our kitchens at The Hatchery are located directly off the CTA Green Line for ease of commuting, having a car is required, as you may be responsible for managing events independently. Sometimes a car is not enough space for everything, so being comfortable driving a van to and from events is essential.

What you can expect:

Deliver consistent execution of food and timely flow of service by directing the team
Manage your station each day including cleaning and stocking by the start of each shift
Foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
Help to deliver a culture of enlightened hospitality to guests and team members with warmth and authenticity
Ensure that all recipes, product, food preparations and food execution meet our specifications and commitment to culinary excellence
Ability to multitask, watch wastage, cooking temps and quality to reduce additional cost
Complete shift work, as assigned, timely, with a sense of urgency, and thoroughly in accordance with department standards
Have experience creating and maintaining prep lists, placing orders, and working with vendors
Assist with inventory to support the kitchen operating at a sustainable food cost
Manage and maintain proper storing temperatures in accordance to DOH regulations
Consistently looks for internal and external opportunities to build our growing team
Willingness to be a team player and help in all areas of day to day operation

What We Offer:

Creative Freedom : An unparalleled opportunity to showcase your culinary artistry, develop personalized menus alongside Chef Francis and help lead a growing business
Professional Growth : A supportive and dynamic environment where you can develop your skills and advance your career

If you feel you meet the above requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team. We look forward to hearing from you. Compensation Details

Compensation: Salary ($75,000.00)

Required Skills

Culinary Experience

Leadership Skills

Previous Experience Working in a Collaborative and Food Forward Environment

Culinary Creativity

Collaborative Environment

Time Management

Strong Attention to Detail and Cleanliness

Problem Solving Skills

Attention to Detail

Interpersonal Skills