The restaurant, located in Chicago’s West Loop neighborhood, is seeking a full-time Sous Chef. Our ideal candidate is a strong, poised leader who wants to cultivate an environment of growth, is able to perform calmly and effectively in a fast-paced, deadline-driven environment, is capable of multi-tasking and prioritizing responsibilities, and shares our passion for genuine hospitality, authentic guest relations, and all things food and beverage.

If you feel you meet the below requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team.

Must have at least 1 year of kitchen management experience in a systems-based, full-service, high-volume, scratch kitchen restaurant setting. Fine dining experience is a plus. Must have experience with inventory and purchasing as well as food and labor cost management. Must have experience with high-volume expediting and butchery. Must have the ability to work a variety of hours, days, and shifts, including weekends and late nights. Must have State of Illinois Department of Public Health Certification, City of Chicago Foodservice Manager Certification, and ServSafe Food Handler Certification. Culinary degree preferred, but not required. Event experience is a plus.

More detail about BLVD Steakhouse, part of Day Off Group, please visit example .com.

• Full-time position.
• Opportunity for growth and development.
• Dynamic work environment.
• Passion for genuine hospitality and guest relations.

• At least 1 year of kitchen management experience in a high-volume, scratch kitchen restaurant.
• Experience with inventory and purchasing.
• Food and labor cost management skills.
• High-volume expediting and butchery experience.
• Ability to work various hours, days, and shifts.
• State of Illinois Department of Public Health Certification.
• City of Chicago Foodservice Manager Certification.
• ServSafe Food Handler Certification.
• Culinary degree preferred, but not required.
• Event experience is a plus.