Executive Sous Chef/Chef de Cuisine - Chicago, IL

Boka Restaurant Group is a distinguished and award-winning culinary organization renowned for its commitment to excellence and genuine hospitality. As a James Beard Award-winning group, Boka Restaurant Group has established itself as a premier name in the restaurant industry, anchored by partnerships with some of America’s greatest chefs. The group prides itself on its dedication to fostering a supportive, inclusive, and creative environment for both its staff and guests. With over 20 establishments under its umbrella, Boka Restaurant Group is not only a leader in culinary innovation but also in community engagement and sustainable practices. The company believes that genuine hospitality enhances human connection and enriches the dining experience, making it more meaningful and memorable. Employees benefit from a culture that values collaboration, growth, and respect, offering career mentorship and opportunities for professional development in a vibrant and hard-working team atmosphere. Momotaro, located in Chicago’s famed Fulton Market District, is one of Boka Restaurant Group’s flagship establishments that showcases the group’s commitment to extraordinary dining experiences. Positioned in a beautifully remodeled warehouse with high ceilings and an open kitchen concept, Momotaro offers guests a unique and immersive environment that highlights the artistry and skill behind every dish. Under the esteemed leadership of Chef Gene Kato, a celebrated 'Jean Banchet Award of Culinary Excellence' winner, Momotaro excels in delivering authentic Japanese cuisine. The restaurant specializes in meticulously crafted sushi and robata plates, complemented by bespoke cocktails and spirits. Chef Kato infuses his Japanese heritage into a contemporary culinary narrative, creating dishes that are both innovative and rooted in tradition. This seamless blend of authenticity and modernity ensures that Momotaro delivers a striking and delicate dining journey that captivates patrons and leaves a lasting impression. The Executive Sous Chef/Chef de Cuisine role at Momotaro is an exceptional opportunity for culinary professionals who are passionate about Japanese cuisine and eager to contribute to an award-winning team. This position is pivotal in supporting the Executive Chef in all facets of kitchen operations, from inventory management and ordering to staff recruitment and schedule coordination, ensuring the seamless execution of quality food production. The role demands leadership, meticulous attention to detail, and a strong commitment to maintaining the highest standards of cleanliness, food safety, and culinary artistry. Employees in this role have the unique chance to collaborate closely with Chef Kato on research and development, menu creation, and the continual refinement of dishes, helping to push culinary boundaries and delight guests with new and visually appealing plates. Boka Restaurant Group offers a comprehensive benefits package to its employees, including health, dental, and voluntary benefits, access to an employer-sponsored mental health program, fitness club memberships, 401(k), life insurance, paid parental leave, vacation time, and more. This holistic approach to employee well-being underscores the company’s dedication to nurturing its team beyond the kitchen. For culinary professionals who thrive in a dynamic, fast-paced environment and who are dedicated to providing exceptional service and pursuing culinary excellence, this role presents a rewarding career path with substantial growth potential within a prestigious hospitality group.

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• safely and effectively use all necessary tools, equipment, and cleaning chemicals
• stand and walk for an entire shift including moving safely through all areas of the restaurant which may include stairs, uneven and slick surfaces
• ability to bear exposure to hot and cold environments