Catering Sous Chef

Sous Chef / Kitchen Manager – Boutique Catering Company (Chicago, IL) Full-Time • Salary • Leadership RoleBoutique, chef-driven Chicago catering company seeking a refined culinary leader starting January 2026.About Us We are a boutique, high-end catering company in Chicago specializing in refined, chef-driven cuisine and elevated event execution. Our work is rooted in precision, flavor, and thoughtful organization.We operate a structured, professional kitchen environment that values craftsmanship, respect, and balance — without the late-night restaurant lifestyle. The Role We are seeking a Sous Chef / Kitchen Manager to join our leadership team starting January 2026 .This is a hybrid role combining culinary excellence with operational leadership , working closely with the Executive Chef to maintain standards, lead the team, and organize daily production. This position is ideal for a disciplined, thoughtful culinary professional who values quality, structure, and long-term growth.Work Schedule & Quality of Life One of the major advantages of this role is a predictable, balanced schedule . Typical hours: 9:00 AM – 5:00 PM Event days usually end by 9:00–10:00 PM No late-night restaurant closes Weekends required only when events demand it Calm, structured, professional kitchen environment Responsibilities Culinary Leadership Maintain high standards for flavor, seasoning, texture, and presentation Oversee prep, cooking, tasting, and quality control Execute recipes precisely, including scaling and batch production Train cooks in technique, organization, and consistency Operational Leadership Create daily production lists and manage kitchen workflow Maintain cleanliness, labeling, organization, and food safety standards Assist with inventory tracking and kitchen systems Lead kitchen operations during events (load-out, setup, plating) Team Leadership Set a professional tone and lead by example Train and support new team members Foster accountability, efficiency, and respect Requirements Required 3–5+ years professional kitchen experience (catering, banquet, hotel, or upscale restaurant) Strong culinary fundamentals, knife skills, and seasoning knowledge Ability to lead and organize a team calmly and effectively Experience with large-batch production and recipe scaling Clear communication skills (Spanish + English strongly preferred ) High level of reliability, organization, and professionalism Preferred Culinary school education Experience training and mentoring cooks Event-based or banquet production experience Please Do Not Apply If To respect everyone’s time, please do not apply if: You have no professional kitchen experience You have never worked in a high-standard or high-volume kitchen You lack strong culinary or technical training You cannot follow recipes precisely or maintain consistency You struggle with organization, responsibility, or accountability You cannot maintain a clean, efficient station You become easily stressed in structured environments You are seeking an “easy prep job” rather than a leadership role You cannot work weekends when events require it You are uncomfortable training or leading others You do not accept feedback professionally Compensation $70,000–$85,000 per year , depending on experience Typical starting salary: $72,000 Performance-based raises and long-term growth opportunities Start Date January 2026 (Interviews begin now; transition and onboarding in late 2025.) How to Apply Please submit your résumé and a brief introduction through CulinaryAgents. More detail about Signature Catering By Ovy, please visit

Created: 2026-02-01