Executive Sous Chef - South Barrington

Parker Hospitality is a dynamic and innovative hospitality company known for its distinctive collection of venues, including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. They pride themselves on creating trendsetting guest experiences by reimagining the conventional hospitality model. Parker Hospitality is dedicated to fostering a culture of innovation, teamwork, and culinary excellence across all their brands. Each venue under their umbrella offers unique themes and dining experiences designed to captivate guests and deliver memorable moments. With a focus on quality, creativity, and exceptional service, Parker Hospitality is a leader in the upscale dining and nightlife industry. The company is committed to growth and developing outstanding talent, providing employees with opportunities to advance their careers in a supportive and energetic environment. The Executive Sous Chef role at The Hampton Social in South Barrington, IL, is a full-time position with a competitive salary range of $70,000 to $85,000 annually, depending on experience. This key leadership position supports the Executive Chef in all culinary operations within the venue. The Executive Sous Chef ensures that food quality, presentation, and consistency meet the highest standards while maintaining an efficient, safe kitchen environment. Acting as the second-in-command, this role is critical in driving the kitchen team to deliver superior dining experiences. Responsibilities include assisting in managing back-of-house operations, overseeing inventory and food safety protocols, and leading and mentoring kitchen staff. Collaboration with front-of-house teams is also essential to ensure seamless service delivery and uphold brand standards. The role offers an exciting opportunity for culinary professionals passionate about leading with innovation and excellence in a fast-paced, upscale restaurant setting. It is ideal for individuals with demonstrated leadership skills, culinary expertise, and a commitment to maintaining financial and operational efficiency in a high-quality kitchen environment.

• Flexibility to work nights, weekends, and holidays as required
• Scheduled hours average 45-50 per week, with variations based on business needs
• Physical ability to stand and walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting
• Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire