Village of Glen Ellyn


The Village of Glen Ellyn is seeking to hire one (1) full-time Sous Chef at its exciting Reserve 22 restaurant and banquet facility located at the award-wining Village Links Golf Course.  The responsibilities of this position include, but are not limited to, preparing culinary delights for restaurant and banquet guests; playing a key role in delivering unparalleled service and quality to guests; ensuring continued financial profitability through disciplined cost management; managing, training, and developing high-performing culinary teams; and supervising all day-to-day aspects of kitchen operations to ensure that a consistent, high quality product is produced without compromise. Other related duties as assigned.  This position reports directly to the Executive Chef and the Director of Food & Beverage.



Assist in managing the day-to-day operation of the kitchen; coordinate food production schedules; and ensure highest levels of quality, taste, and preparation.
Serve as food expeditor for the kitchen; ensure food is produced consistently and expeditiously, according to high standards.
Assist in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions; assist in designing decorative food displays and overall presentation.
Assist Executive Chef/Director of F&B in creating menus; ensure day-to-day adherence to recipes and product specifications.
Control food cost by training kitchen staff on the proper methods of food handling, preparation, portion control, and inventory controls.
Recommend and implement goals and operational policies for kitchen staff; anticipate and promptly resolve problems as they arise.
Train, develop, and inspire kitchen staff; evaluate and monitor employee job performance and issue corrective action, when necessary.
Plan, schedule, and assign work to designated kitchen personnel.
Play a key role in protecting operational profitability by managing labor effectively, ensuring safety of personnel, and having full accounting of all food and beverage product and other related supplies and equipment.
Work collaboratively with co-workers and other operating Divisions/Departments; participate in scheduled departmental meetings, as needed.
Foster effective two-way communication with kitchen personnel; develop a responsive and collaborative work environment among the team.
Coordinate with banquet staff on set-ups, changes, and time schedules for all functions; complete daily food orders based upon scheduled events and projected levels of business.
Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly correct deficiencies identified during inspection.
Assists in developing and managing operational budgets.
Assist in identifying and monitoring latest restaurant/hospitality trends; present recommendations to management in order to seize potential opportunities.
Ensure proper safety and sanitation of all kitchen facilities and equipment.

High School diploma or GED is required; Associates degree in the Culinary Arts or related field preferred.
Min. 3-5 years of related experience, preferably in an upscale casual dining or fine dining environment; previous kitchen management/supervisory experience preferred.
Must be able to demonstrate the ability to operate and utilize culinary production equipment and tools.
Previous Point of Sale System experience preferred; proficiency in MS Office software is also preferred.
Excellent interpersonal communication and organizational skills; and ability to communicate effectively in writing.
Highly responsible & reliable; ability to work cohesively as part of a team.
Ability to problem solve, and must be able to work well under pressure in a fast paced environment.
Ability to respond and adjust to both guest and organizational needs, remaining calm and courteous at all times.
Knowledge of hospitality/culinary related business practices and trends.
Ideal candidates will possess at least a working knowledge of the Spanish language.
Ability to obtain a State sanitation license within 90 days of hire required.
Ability to perform basic mathematical computations.
Physical Aspects of Position (include but are not limited to):

Constant standing and walking throughout shift for long periods of time
Frequent lifting and carrying up to 20 lbs frequently
Frequent kneeling, pushing, pulling, bending, and stooping
Occasional ascending or descending ladders, stairs, and ramps
Frequent hearing, listening, and talking
Close vision; distance vision; color vision; peripheral vision; depth perception, and the ability to adjust focus
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
Working Conditions (include but not limited to):

Generally in-door setting
Frequently exposed to heat/cold from kitchen-related equipment
Noise level is moderate to loud
Work schedule varies and includes evenings, weekends, holidays, and extended hours, depending on business needs.

The salary range for this full-time, exempt position is from $53,747 – $75,246/Annually (Grade: E) DOQ. Position includes full benefits and participation in the Illinois Municipal Retirement Fund (IMRF), a defined benefit retirement plan. Our comprehensive benefits package also includes health, dental, and vision insurance, life/AD&D coverage, flexible spending, transit, 457 deferred compensation plan, paid time off, a wellness incentive program, and tuition reimbursement.  Actual starting salary is negotiable and will be dependent upon qualifications, experience, and professional achievement.



Interested candidates should submit a cover letter, resume, and employment application (click here) to  Hard copies (faxed, mailed, or hand-delivered) of resumes will be declined.
Applicants must indicate (Job ID: #13_24 Sous Chef-Reserve22/Village Links) in the subject line of their e-mail.
Selected finalists will be required to successfully pass a comprehensive pre-employment background check, as well as a post-offer medical exam, which will include a drug screen, as a condition of employment.
The position is open until filled; however, first review of resumes will begin on February 29, 2024, at 4:30 p.m.


Candidates requiring reasonable accommodations under the Americans with Disabilities Act should contact Human Resources at 630-469-5000.



For more information, contact:

Kathryn Granados

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