Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

 

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston and New York, you'll find endless opportunities for growth, travel, and continuing education.

 

Our culture is built on four core principles:

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  Generosity: Always give more, exceed expectations.

  
  


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  Excellence: Deliver exceptional work with unmatched expertise.

  
  


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  Fun: Love what you do, laugh often, and enjoy the journey.

  
  


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  Fail Fast: Learn from mistakes, adapt, and keep improving.

  
  

 

What You Will Do

 This position is responsible for providing supportive leadership to kitchen staff throughout food service. Assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities to keep the kitchen department functioning properly.

Sous Chef Responsibilities

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position


• Oversee the line and ensure the execution of exceptional food in a timely manner


• Responsible for daily line checks to continually drive consistency in recipe standards


• Collaborate with the Executive Chef, CDC, and Exe Sous Chef to maintain corporate-mandated food and labor costs.


• Oversee and participate in daily food purchasing and prep production


• Maintain proper inventory practices and reporting


• Create menu specials, as requested by the Executive Chef


• Schedule and manage staff to build a strong kitchen and dish team


• Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties


• Actively prepare for and participate in manager meetings


• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations, and maintaining security systems.


• Communicate effectively and genuinely with staff members, guests, and all departments


• Maintain a friendly, caring and professional demeanor at all times in a fast-paced environment


• Respond quickly to guest and staff complaints and requests in a friendly and professional manner


• Report to the Executive Chef, CDC, and Executive Sous Chef on operational wins, losses and areas in need of improvement.


• Perform minor accounting duties


• Any other duties assigned