Sous Chef

EAT WELL HOSPITALITY

Sous Chef

Andros Taverna & Mano a Mano | Cook County, Illinois | Salary, Exempt

ABOUT EAT WELL HOSPITALITY

Eat Well Hospitality is the team behind Andros Taverna & Mano a Mano — concepts built on honest cooking, genuine hospitality, and a commitment to doing things the right way. We believe great experiences start with great people, and we invest in our team's growth, development, and wellbeing.

THE OPPORTUNITY

Eat Well Hospitality is looking for an experienced Sous Chef to lead the culinary programs at Andros Taverna and Mano a Mano. This is a leadership role for a chef who commands the kitchen with authority and humility, mentors their team, and executes at the highest level every single service. If you're ready to own the kitchen and grow with a company that takes hospitality seriously, we'd like to hear from you.

WHAT YOU'LL DO

Lead the Kitchen

• Manage all kitchen staff and delegate to leads effectively.
• Maintain line standards, quality, and consistency across both concepts.
• Ensure proper costing, scheduling, and labor management.

Develop the Team

• Oversee training and development of your full culinary team.
• Lead by example; be a mentor and a presence in the kitchen.
• Foster a positive, growth-oriented work environment.

Own Operations

• Manage purchasing, receiving, and monthly inventory.
• Monitor food and labor costs to meet company financial goals.
• Coordinate on culinary changes with Chef Partners and leadership.

WHAT WE'RE LOOKING FOR

• 5+ years in an Sous Chef, or kitchen management position.
• Ability to communicate clearly, both verbally and in writing, in the predominant language(s) of the restaurant.
• Ability to work in a standing position for a minimum of 8 hours per day.
• Ability to reach, bend, and frequently lift up to 50 lbs.
• Must have the stamina to work a minimum of 40 hours per week.
• Strong understanding of food costing, inventory management, and labor scheduling.

NICE TO HAVE

• Experience leading multi-concept culinary programs.
• Background in Mediterranean or Greek cuisine.
• Demonstrated track record of reducing food cost while maintaining quality.

COMPENSATION & BENEFITS

In compliance with the Illinois Equal Pay Act (amended effective January 1, 2025), Eat Well Hospitality provides the following compensation and benefits information for this position.

Pay Classification

Salary, Exempt

Salary Range

$68,000 – $75,000 per year (good-faith range for this position)

Overtime

N/A — this position is classified as exempt from overtime under the FLSA.

Health Insurance

Blue Cross Blue Shield Medical, Vision & Dental Plans available

Paid Time Off

Managers working at least 40 hours/week accrue:

• 10 hours per month
• Up to 120 hours (15 days) per year.

Other Benefits

401(k), dining discounts, wellness, meals

Bonus / Incentive

[X ] Yes [ ] No

HOW TO APPLY

Please apply via email and schedule an in person interview, email [email protected] to coordinate the interview.

Eat Well Hospitality is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, disability, genetic information, military or veteran status, sexual orientation, gender identity or expression, order of protection status, citizenship status, source of income, housing status, or any other characteristic protected by the Illinois Human Rights Act, the Cook County Human Rights Ordinance, or any applicable federal, state, or local law.

In accordance with the Americans with Disabilities Act (ADA) and the Illinois Human Rights Act, Eat Well Hospitality is committed to providing reasonable accommodations to qualified applicants with disabilities. If you require an accommodation during the application or interview process, please contact us at [HR Contact / General Manager email].

Compensation Details

Compensation: Salary ($68,000.00 - $77,000.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills

Leadership

Problem Solving

Teamwork

Time Management

Adaptability

Customer Service Orientation

Creativity in Menu Design

Organizational Skills

Stamina for Long Shifts

Ability to Work Under Pressure

Mentoring and Coaching

Flexibility in scheduling

Attention to Culinary Trends

Understanding of cost control

Ability to Maintain Cleanliness and Safety Standards

More detail about Mano a Mano part of Eat Well Hospitality