BOKA Restaurant Group
Join to apply for the
Sous Chef
role at
BOKA Restaurant Group .
Base Pay Range $65,000.00/yr - $65,000.00/yr
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Free membership to Chicago Athletic Clubs
401(k) program
Life insurance
Wellness benefits
Paid parental leave
Paid vacation
Career mentorship and growth potential
Dining incentives across our 20+ establishments
About Boka Restaurant Group Boka Restaurant Group is a James Beard Award‑winning group, anchored by partnerships with some of America’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
About Midosuji Midōsuji is an intimate nouvelle omakase experience inspired by the cultural kinship between Osaka and Chicago, two sister cities that share a spirit of innovation, resilience, and artistry. Named after Osaka’s iconic ginkgo tree‑lined boulevard, the restaurant channels the unique connection with Midōsuji Street and its Chicago counterpart, the Magnificent Mile, through a design and dining philosophy that bridges heritage and modernity.
Sous Chef Responsibilities
Reporting directly to the Chef de Cuisine
Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.
Cook and season sushi rice according to established methods and ensure it is maintained at proper temperature during service.
Slice fish and other ingredients with precision for hand rolls and other cold dishes.
Handle knives and delicate ingredients with care and attention to safety.
Maintain a polished, guest‑ready appearance daily to reflect professionalism in this guest‑facing role.
Assist in ordering all products based on par systems and inventory management; oversee all ordering and inventory to ensure low food costs.
Assist in the management including recruiting, hiring, scheduling, reviewing and terminating staff.
Manage staff schedules and ensure cuts are being made whenever possible.
Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise. Participate in manager meetings to address these issues.
Oversee quality control of all food production and execution.
Develop unique and visually appealing plating designs for new dishes.
Create new menu items upon guest requests and seasonally; record the recipes of these menu items for consistent replication.
Ensure all health and safety standards are upheld by enforcing high sanitation standards.
Address all kitchen‑related problems and incidents in a timely and effective manner.
Daily maintenance of BOH systems – continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
Daily follow‑through of BOH systems – it is mandatory that all BOH systems that are created are firmly used to the specifications of the Executive Chef.
Complete and maintain inventories with purchaser.
Knowledge and understanding of the Purchase and Loss Statement on a monthly basis.
Continually work through R&D process with the Executive Chef to further dishes on the menu.
Qualifications
2–3 years of experience in a Sous Chef role
Patient and empathetic toward others
Practice high standards of cleanliness
Strong leadership skillsHighly organized
Efficient at multi‑tasking
Experience in mass‑volume production
Physical Requirements
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, & 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
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Production
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Sous Chef
role at
BOKA Restaurant Group .
Base Pay Range $65,000.00/yr - $65,000.00/yr
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Free membership to Chicago Athletic Clubs
401(k) program
Life insurance
Wellness benefits
Paid parental leave
Paid vacation
Career mentorship and growth potential
Dining incentives across our 20+ establishments
About Boka Restaurant Group Boka Restaurant Group is a James Beard Award‑winning group, anchored by partnerships with some of America’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
About Midosuji Midōsuji is an intimate nouvelle omakase experience inspired by the cultural kinship between Osaka and Chicago, two sister cities that share a spirit of innovation, resilience, and artistry. Named after Osaka’s iconic ginkgo tree‑lined boulevard, the restaurant channels the unique connection with Midōsuji Street and its Chicago counterpart, the Magnificent Mile, through a design and dining philosophy that bridges heritage and modernity.
Sous Chef Responsibilities
Reporting directly to the Chef de Cuisine
Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.
Cook and season sushi rice according to established methods and ensure it is maintained at proper temperature during service.
Slice fish and other ingredients with precision for hand rolls and other cold dishes.
Handle knives and delicate ingredients with care and attention to safety.
Maintain a polished, guest‑ready appearance daily to reflect professionalism in this guest‑facing role.
Assist in ordering all products based on par systems and inventory management; oversee all ordering and inventory to ensure low food costs.
Assist in the management including recruiting, hiring, scheduling, reviewing and terminating staff.
Manage staff schedules and ensure cuts are being made whenever possible.
Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise. Participate in manager meetings to address these issues.
Oversee quality control of all food production and execution.
Develop unique and visually appealing plating designs for new dishes.
Create new menu items upon guest requests and seasonally; record the recipes of these menu items for consistent replication.
Ensure all health and safety standards are upheld by enforcing high sanitation standards.
Address all kitchen‑related problems and incidents in a timely and effective manner.
Daily maintenance of BOH systems – continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
Daily follow‑through of BOH systems – it is mandatory that all BOH systems that are created are firmly used to the specifications of the Executive Chef.
Complete and maintain inventories with purchaser.
Knowledge and understanding of the Purchase and Loss Statement on a monthly basis.
Continually work through R&D process with the Executive Chef to further dishes on the menu.
Qualifications
2–3 years of experience in a Sous Chef role
Patient and empathetic toward others
Practice high standards of cleanliness
Strong leadership skillsHighly organized
Efficient at multi‑tasking
Experience in mass‑volume production
Physical Requirements
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, & 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
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Production
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