Required Years of Experience
Location: Virtue Restaurant
ChicagoReports To: Executive Chef & Chef de Cuisine
Virtue RestaurantVirtue Restaurant is a leader in Chicagos dining scene, offering exceptional Southern-inspired cuisine rooted in hospitality, quality, and culture. Established in 2018, Virtue was thoughtfully created as a space where community and culture coexist. We focus on team development, celebrating the African influence on Southern cooking, and delivering warm, approachable service.
Position Summary:
We are seeking a Junior Sous Chef to join our growing kitchen team. This is an excellent opportunity for an ambitious culinary professional eager to expand their skills, work alongside a team of talented chefs, and grow within a respected restaurant over the next 23 years.The Junior Sous Chef plays a key support role in daily kitchen operations, ensuring smooth service, excellent food quality, and team development. The ideal candidate has standard butchery skills, can work every station, and brings a team-first mindset with leadership potential.
Key Responsibilities Culinary Leadership & Execution
Assist the Executive Chef, Chef de Cuisine, and Senior Sous Chefs with daily operations, ensuring food quality, consistency, and presentation standards.
Work every station (roast, saute, fry, pantry, pastry plating, prep) with confidence, stepping in to cover absences and support smooth service.
Lead by example on the line, helping organize tickets, prioritize orders, and maintain a steady, efficient pace during service.
Execute precise butchery of meat, poultry, and seafood, including breaking down whole proteins and maximizing yield.
Maintain a clean, organized workstation with all necessary mise en place ready for service.
Assist with recipe development, prep systems, and refinement of kitchen procedures. Team Development & Collaboration
Mentor line cooks and junior team members with coaching that supports growth and skill development.
Foster a positive, respectful, and collaborative work environment by modeling professionalism, humility, and confidence.
Communicate clearly with leadership and peers to maintain team cohesion, especially during high-pressure service periods. Operational Excellence & Financial Responsibility (Limited)
Assist with receiving deliveries, checking for quality, proper storage, and inventory rotation.
Support limited aspects of inventory control, working with leadership to minimize waste and maintain proper stock levels.
Ensure adherence to sanitation, hygiene, and safety standards at all times. Continuous Learning
Stay current on culinary trends, techniques, and ingredients through independent study and industry engagement.
Embrace opportunities for growth and development within Virtue, with an eye toward advancing into leadership positions.
Qualifications
23 years of experience as a lead line cook or junior sous chef in a high-volume, fine dining environment.
Proficiency across all kitchen stations, including butchery of meats, poultry, and seafood.
Leadership qualities with a demonstrated ability to train and motivate team members.
Excellent communication, organizational, and problem-solving skills.
Ability to stay composed and effective during high-pressure services.
Passion for hospitality, teamwork, and continuous personal development.
Illinois Managers Food Sanitation Certification (or willingness to obtain).
Flexibility to work days, nights, weekends, and holidays as required by the restaurant. Personal Values & Attributes
Integrity, trustworthiness, and personal accountability.
Commitment to fostering a respectful, inclusive, and growth-driven workplace.
High personal standards for excellence in culinary execution.
Passion for delivering hospitality to both guests and colleagues.
What We Offer:
Competitive pay based on experience.
Opportunities for advancement within Virtue over the next 23 years.
A supportive team environment focused on personal and professional growth.
Employee discounts and other benefits.
Interested in taking the next step in your culinary career? Apply today to join Virtue Restaurant and be part of a team committed to excellence, leadership, and culture. Compensation Details
2 years
Job Details Job Title: Junior Sous ChefLocation: Virtue Restaurant
ChicagoReports To: Executive Chef & Chef de Cuisine
Virtue RestaurantVirtue Restaurant is a leader in Chicagos dining scene, offering exceptional Southern-inspired cuisine rooted in hospitality, quality, and culture. Established in 2018, Virtue was thoughtfully created as a space where community and culture coexist. We focus on team development, celebrating the African influence on Southern cooking, and delivering warm, approachable service.
Position Summary:
We are seeking a Junior Sous Chef to join our growing kitchen team. This is an excellent opportunity for an ambitious culinary professional eager to expand their skills, work alongside a team of talented chefs, and grow within a respected restaurant over the next 23 years.The Junior Sous Chef plays a key support role in daily kitchen operations, ensuring smooth service, excellent food quality, and team development. The ideal candidate has standard butchery skills, can work every station, and brings a team-first mindset with leadership potential.
Key Responsibilities Culinary Leadership & Execution
Assist the Executive Chef, Chef de Cuisine, and Senior Sous Chefs with daily operations, ensuring food quality, consistency, and presentation standards.
Work every station (roast, saute, fry, pantry, pastry plating, prep) with confidence, stepping in to cover absences and support smooth service.
Lead by example on the line, helping organize tickets, prioritize orders, and maintain a steady, efficient pace during service.
Execute precise butchery of meat, poultry, and seafood, including breaking down whole proteins and maximizing yield.
Maintain a clean, organized workstation with all necessary mise en place ready for service.
Assist with recipe development, prep systems, and refinement of kitchen procedures. Team Development & Collaboration
Mentor line cooks and junior team members with coaching that supports growth and skill development.
Foster a positive, respectful, and collaborative work environment by modeling professionalism, humility, and confidence.
Communicate clearly with leadership and peers to maintain team cohesion, especially during high-pressure service periods. Operational Excellence & Financial Responsibility (Limited)
Assist with receiving deliveries, checking for quality, proper storage, and inventory rotation.
Support limited aspects of inventory control, working with leadership to minimize waste and maintain proper stock levels.
Ensure adherence to sanitation, hygiene, and safety standards at all times. Continuous Learning
Stay current on culinary trends, techniques, and ingredients through independent study and industry engagement.
Embrace opportunities for growth and development within Virtue, with an eye toward advancing into leadership positions.
Qualifications
23 years of experience as a lead line cook or junior sous chef in a high-volume, fine dining environment.
Proficiency across all kitchen stations, including butchery of meats, poultry, and seafood.
Leadership qualities with a demonstrated ability to train and motivate team members.
Excellent communication, organizational, and problem-solving skills.
Ability to stay composed and effective during high-pressure services.
Passion for hospitality, teamwork, and continuous personal development.
Illinois Managers Food Sanitation Certification (or willingness to obtain).
Flexibility to work days, nights, weekends, and holidays as required by the restaurant. Personal Values & Attributes
Integrity, trustworthiness, and personal accountability.
Commitment to fostering a respectful, inclusive, and growth-driven workplace.
High personal standards for excellence in culinary execution.
Passion for delivering hospitality to both guests and colleagues.
What We Offer:
Competitive pay based on experience.
Opportunities for advancement within Virtue over the next 23 years.
A supportive team environment focused on personal and professional growth.
Employee discounts and other benefits.
Interested in taking the next step in your culinary career? Apply today to join Virtue Restaurant and be part of a team committed to excellence, leadership, and culture. Compensation Details
Compensation: Salary ($55,000.00 - $65,000.00)
Benefits & Perks: Dining Discounts
Required SkillsTeam Development
Collaboration
Problem Solving
Organizational Skills
Ability to Work Under Pressure
Adaptability
Attention to Detail
Time Management
Creativity in Recipe Development
Inventory Management
Quality Control
Customer Service Orientation
Mentorship
Conflict Resolution
Commitment to Continuous Improvement
Read more
Job ID: 482769742
Originally Posted on: 6/26/2025
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