Sous Chef

Required Years of Experience

1 year

Job Details The first beef omakase opening in Chicago by Chef Sangtae Park, co-founder and Executive Chef of Michelin-1-star restaraunt, Omakase Yume. At Bon Yeon, we aim to provide guests with an immersive culinary experience that highlights the rich culinary history and artistry of beef, while also educating them on the nuances and subtleties of each cut. We strive to serve the highest quality beef in hopes of creating a new standard for beef Omakase in Chicago and beyond.

Bon Yeon is currently seeking for passionate and talented Sous Chefs to join our esteemed team at our upscale beef omakase restaurant. As a Sous Chef specializing in beef omakase, you will be responsible for delivering an unforgettable dining experience to our guests. Your culinary expertise, creativity, and dedication to perfection will play a pivotal role in crafting exceptional beef-centric omakase courses that showcase the finest cuts of beef and celebrate the art of culinary craftsmanship. Responsibilities will include:

• Prepare and present an array of exquisite beef omakase courses that highlight the unique flavors and textures of various premium beef cuts.
• Passionate for traditional and innovative cooking techniques to deliver exceptional dishes that exceed our guests' expectations.
• Collaborate with the Executive Chef and culinary team to source and select the finest cuts of beef, working closely with reputable suppliers and ensuring adherence to our restaurant's quality standards.
• Be knowledgeable about different beef breeds, aging methods, and flavor profiles to curate an exceptional selection.
• Interact with guests during the dining experience, offering insights into the various beef cuts, preperation techniques, and flavor combinations.
• Oversee the daily operation of the beef omakase section, maintaining a clean and organized workspace while adhering to food safety and sanitation guidlines.
• Possess strong organizational skills and the ability to work efficiently under pressure, maintaining attention to detail and consistently meeting service deadlines.
• Continuously research and experiment with new beef-based culinary trends and techniques to keep the omakase menu fresh, exciting, and ahead of competition.
• Provide outstanding hospitality to guests, ensuring a memorable dining experience from start to finish.

Qualified candidates MUST possess:

• A strong foundation in classical culinary techniques, with a specific focus on beef preperation and cooking.
• Proven experience as a Sous Chef with a strong focus on butchery skills.
• Previous experience at a high-end/Omakase-style restaurant is preferred.
• Demonstrate a genuine passion for beef and its various cuts, aging processes, and culinary applications
• Expertise in meat selection, handling, and preperation techniques.
• Must be able to lift heavy boxes (at least 50 lbs)
• Ability to walk, stand, and bend for extended periods of time.
• Occasional kneeling, bending, crouching, and climbing is required.
• Available to work weekends, nights, and holidays as the business dictates.
• Excellent communication skills with guests, as you will be engaging with guests to describe dishes and provide a personalized experience.
• Must comply with all food safety and sanitation regulations, ensuring a clean and safe working environment.
• Ability to be a positive and supportive team player, working collaboratively with kitchen staff and other team members.

If you are a dedicated and talented Chef with a passion for showcasing the best of beef through omakase dining, we invite you to join our team and create extraordinary culinary experiences that leave a lasting impression on our guests.

Open availability. Full time inquiries only Compensation Details

Compensation: Salary ($65,000.00 - $70,000.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills

Knife Work

Passion for Traditional Cooking Techniques

Beef Butchery

Ability to Collaborate With a Team

Cleanliness

Knowledge of Different Beef Breeds

Passionate

Understanding of Aging Methods

Familiarity With Flavor Profiles

Guest Interaction Skills

Ability to Maintain a Clean and Organized Workspace

Research Skills for Culinary Trends

Ability to Engage Guests With Personalized Experiences

Commitment to High Quality Standards

Adaptability in a Fast Paced Environment

Willingness to Experiment With New Techniques

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