Junior Sous Chef

Required Years of Experience

2 years

Job Details La Grande Boucherie Chicago is seeking a talented and driven Sous Chef to join our culinary leadership team. As part of The Group Hospitality, you'll play a key role in upholding the quality, consistency, and energy that defines La Grande Boucherie. This is an opportunity to lead in a high-volume, chef-driven environment alongside passionate culinary professionals.

What you'll do

• Lead and manage line cooks and porters through daily service, providing clear direction and maintaining high standards
• Oversee kitchen operations including prep, line checks, DOH compliance, and station readiness
• Create and manage staff schedules to optimize labor cost and service execution
• Complete weekly product orders and inspect incoming deliveries for quality
• Maintain and help manage food and labor cost goals; investigate and address budgetary variances
• Train new hires on recipes, quality standards, and kitchen expectations
• Assist in staffing efforts: posting open positions, interviewing, and supporting hiring decisions
• Build and maintain positive relationships with vendors and suppliers
• Conduct pre-shift meetings and participate in Front of House menu/food knowledge training
• Ensure the kitchen is properly stocked, organized, and labeled per DOH standards at all times
• Review daily time punches and address timekeeping issues through coaching and documentation
• Promote a culture of safety: identify hazards, document incidents, and conduct root cause analysis

What we're looking for

• Proven experience in a culinary leadership role (Sous Chef or equivalent) in a high-volume, full-service restaurant
• Strong knowledge of food costing, inventory management, and DOH regulations
• A natural leader who motivates teams and holds high standards for quality and presentation
• Solid math and analytical skills, particularly around food and labor cost management
• Excellent communication skills, both within the kitchen and cross-functionally with FOH and management
• Ability to work nights, weekends, holidays, and flexible schedules as required
• Comfort standing, walking, and lifting 30+ lbs for extended periods
• Fluency in written and spoken English
• Proficiency with basic software tools (Gmail, Microsoft Office, scheduling/POS systems)

Why La Grande Boucherie

• Be part of a growing, nationally recognized hospitality group with concepts in New York, Washington D.C., and Chicago
• Work in a collaborative, chef-driven environment that values creativity and culinary craft
• Opportunity for growth within The Group Hospitality's expanding portfolio

The Group Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group Hospitality are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages. Compensation Details

Compensation: Hourly ($25.00 - $30.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts

Required Skills

Leadership

Team Management

Operational Oversight

Quality Control

Budget Management

Training and Development

Staffing and recruitment

Vendor Relations

Communication Across Departments

Safety Awareness

Problem Solving

Analytical Thinking

Time Management

Adaptability

Customer Service Orientation

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