Overview:
Morton's the Steakhouse
Rosemont, IL
Executive Sous Chef
Join the leadership team at Morton's The Steakhouse in Rosemont, a premier dining destination just steps from the Donald E. Stephens Convention Center, Rosemont Theater, and nearby hotels. This high-volume location serves discerning business travelers, local guests, and special occasion diners with the exceptional quality Morton's is known for—USDA Prime-aged steaks, fresh seafood, and world-class hospitality. As Executive Sous Chef, you'll help lead culinary operations, develop kitchen talent, and deliver unforgettable dining experiences in a restaurant that features an elegant dining room, vibrant Bar 12-21, outdoor patio, and private event spaces. If you're passionate about culinary excellence and ready to grow your career with an iconic brand, we'd love to hear from you.
Benefits:
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Extensive and well-rounded training program
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Continued career development and growth opportunities
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Generous employee discounts on dining, retail, amusements, and hotels
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Multiple health benefit plans to suit your needs
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Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
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Paid leave
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Paid time off
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Monthly discretionary bonus potential
Responsibilities:
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
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Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
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Achieve or exceed budgeted labor and other cost centers through proper planning and execution
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Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
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Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications:
- At least 2 years of Culinary Management experience in an upscale / fine dining establishment
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Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
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Strong communication, leadership, and conflict resolution skills
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Stable and progressive work history; Strong work ethic
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Graduate of an accredited culinary program is a plus
EOE
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Pay Range: USD $65,000.00 - USD $72,000.00 /Yr.
