Happy Camper

About Us

We are a high-volume restaurant and pizzeria. We are seeking Sous Chefs preferably with experience, for full-time positions. Please respond with your resume or a list of work experience and the phone number where you prefer to be contacted.

Compensation is very competitive for the right candidate and is based on experience. Punctuality, a professional appearance, and basic knowledge of food handling are required.

Happy Camper, Homeslice, or Paradise Park - Chicago - Happy Hospitality

1913 West North Ave
Chicago, IL

Position Opening: Sous Chef

TO APPLY: Please submit resume and online application to our website. Candidates are also encouraged to come in and apply directly at our restaurant anytime between 10am and 3 pm Monday-Friday.

Job Summary

Happy Hospitality is looking for a talented Sous Chef to join our growing team. The primary focus of this position will be to lead our back of house team in staying true to our brand in delivering and exceeding guest expectations. Ideal candidates will bring a true passion for cooking and strong leadership skills. The Sous Chef reports to the Kitchen Manager and serves as second-in-command of the kitchen.

This position will also be responsible for overseeing effective kitchen operations at Happy Camper, Paradise or Homeslice in Chicago.  Their duties include but are not limited to; production and execution of menu items; training, and development; food ordering; understanding costs and waste including forecasting and staying within budget. Communication skills, both verbal and written, are vital for this position as they will need to regularly work closely with upper management, restaurant management, and hourly employees both in the FOH and BOH.

Responsibilities 

• Lead daily kitchen operations, including running and controlling the expo line during service
• Ensuring the highest level of customer satisfaction, operational standards, and quality of products
• Thorough knowledge of, and compliance with, all applicable food safety and sanitation requirements, including local health department guidelines Chicago Department of Public Health.
• Step in on all kitchen stations as needed, including set up and break down of equipment, and ensure appropriate levels of food preparation
• Master the full menu to train staff on proper presentation, portioning, allergens, and quality standards
• Properly prepare and store food to ensure quality and freshness
• Ensure all employees are being treated fairly and with respect
• Ability to work in a team environment with a positive attitude
• Partner with the Kitchen Manager to lead and supervise the BOH team
• Supervise and direct the work of 8–12 full-time BOH employees per shift, including assigning tasks and stations and monitoring performance
• Recommend disciplinary actions and participate in the hiring process for BOH staff, including processing new hires; the Sous Chef's recommendations on hiring and discipline are given particular weight
• Conduct and contribute to performance reviews for BOH staff
• Availability to work a flexible schedule, including nights, weekends, and holidays, based on business needs

Other Functions

• Assume the Kitchen Manager's responsibilities when the Kitchen Manager is away from the restaurant (e.g., PTO or leave)

Physical Functions

• Ability to work efficiently in a fast-paced kitchen environment.
• Ability to withstand extremely high temperatures during an entire shift. Resilience to work with hot stovetops, pots, pans, ingredients.
• Strong attention to detail and commitment to cleanliness.
• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 50 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing-during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.
• Perform and supervise opening and closing procedures, including detailed and deep cleaning of the kitchen and equipment
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.

Qualifications/Requirements

• Minimum of 2 years of experience as a Sous Chef or in a comparable kitchen leadership role
• This is a leadership role, not a line-cook role. The Sous Chef's primary duties are supervising and leading the BOH team and controlling the expo line; hands-on cooking is performed in support of that leadership.

Certifications

Certified Food Protection Manager (e.g., ServSafe Manager)

ServSafe Allergen

Compensation Details

Compensation: $70,000 - $80,000 annual salary based on experience

Benefits

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Paid Sick Leave (as provided under state and local law), Dining Discounts

Department: Back of House

Reports to: Kitchen Manager

Status: Salary

FLSA Code: Exempt

Location: Chicago

Application Deadline: Applications accepted on a rolling basis until the position is filled

​Happy Hospitality is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity.

Must be eligible to legally work in the United States.