Sous Chef

Culinary Agents is working with the team at Wolf & Company Chicago to connect them with talented hospitality professionals.

Wolf & Company Chicago - Now Hiring: Sous Chef

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Sous Chef – Wolf & Company

We’re looking for a strong leader to set and maintain high culinary standards that align with our vision. This role oversees all food production across our restaurant, butcher, deli, and coffee shop at the Wolf and Company Chicago location in Bucktown, ensuring consistency and quality in every aspect.

The ideal candidate is a collaborative and positive team player who takes ownership of kitchen operations, from managing food purchasing and production to training staff and maintaining financial goals.

Responsibilities

Team Leadership & Development

 Hire, train, schedule, supervise, and evaluate BOH team members.  Foster a positive and professional work environment.  Provide hands-on training to maintain high standards and consistency.  Support team growth through cross-training and development.

Kitchen Operations & Quality Control

 Oversee daily food prep and execution, ensuring consistency and quality.  Maintain food safety and sanitation standards across all kitchen areas.  Develop and refine recipes, portion control, and plating guidelines.  Work closely with FOH to align food production with guest expectations.

Financial & Operational Oversight

 Manage food and labor costs while maintaining efficiency.  Monitor inventory, purchasing, and kitchen expenses to reduce waste.  Ensure all kitchen certifications and inspections are up to date.  Establish and enforce cleaning and maintenance schedules.

Guest Experience & Menu Development

 Assist in creating seasonal and innovative menu items.  Ensure food quality consistently exceeds guest expectations.  Attend service lineups and engage with guests as needed.

Qualifications

 Experience in full-service restaurants.  Strong leadership and team management skills.  Ability to oversee a team of 25+ BOH employees.  Solid understanding of food cost control and kitchen efficiency.  Proficiency in MS Excel and Word for reporting and budgeting.  Detail-oriented with a passion for consistency and quality.

Reports To

 General Manager  Culinary Director

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