Sous Chef

Overview Join a dynamic and growing culinary team at Vu Rooftop Bar, where we are elevating the Chicago dining scene to new heights. We are currently seeking an ambitious and talented Sous Chef to work directly alongside our Executive Chef, James Beard Award winner Debbie Gold. This is more than a management role; it is a unique opportunity to refine your craft under world-class leadership. As a vital part of our kitchen management, you will oversee daily food production, ensure exceptional quality, and inspire our staff within a culture dedicated to excellence, innovation, and the highest culinary standards. Learn from Chef Debbie Gold, incorporating her award-winning techniques and philosophy into your daily repertoire. Play a key role in a kitchen that values creativity and seasonal excellence. Help lead a vibrant kitchen culture in a fast-paced, high-volume environment. Duties Assist Chef Debbie Gold and the culinary leadership team in managing all aspects of kitchen operations, from food preparation to final plate presentation. Supervise and develop kitchen staff, fostering a professional environment that adheres to strict safety, cleanliness, and food handling protocols. Oversee food production across various service areas, including fine dining, upscale catering, and rooftop banquet events. Contribute to menu planning and seasonal transitions in collaboration with the Executive team. Manage inventory, ordering, and waste control while maintaining a lean, efficient kitchen. Lead shift management by organizing station assignments and act as the "gatekeeper" of food quality during high-volume periods. Experience & Requirements Strong supervisory experience in a high-volume, upscale restaurant or hospitality setting. Extensive experience in fine dining or high-end catering; a deep understanding of advanced cooking techniques is essential. Familiarity with inventory systems, labor management, and rigorous food safety standards. A desire to grow into an Executive role, utilizing the mentorship provided to master both the art and the business of the kitchen. Ability to manage multiple priorities in a fast-paced environment without sacrificing the "finesse" required of an elite rooftop destination. Compensation & Benefits Pay: From $60,000.00 per year Growth: A rewarding journey with a clear path for leadership development. Benefits: Comprehensive Health, Dental, and Vision insurance Paid Time Off Collaborative and energetic work environment

Created: 2026-05-15