Sous Chef

ILIS is a wood-fired kitchen highlighting the seasonal plants, seafood, and game of North America led by Mads Refslund. We are looking for candidates with a genuine appreciation for the hospitality business and a professional work ethic.  Weekend  Availability is a must!

ILIS believes in a ‘ONE house’ mentality and we expect all departments to support and motivate each other to achieve our goal of guest satisfaction. As a Sous Chef , you will help lead daily kitchen operations, support the team through prep and service, and ensure consistency and excellence across all stations.

Job Responsibilities / Essential Functions :

Support the Executive Chef in managing day-to-day kitchen operations

Lead and supervise the line and prep teams, ensuring high standards of execution

Uphold ILIS’s food philosophy across all menu items and service formats

Maintain detailed prep lists, production schedules, and service pacing for each shift

Work the line during service as needed—maintaining precision, speed, and organization

Collaborate on menu development, including daily changes and seasonal updates

Ensure all stations maintain proper mise en place, cleanliness, and organization

Uphold Health Department and internal sanitation standards at all times

Receive, inspect, and rotate inventory to ensure freshness and minimize waste

Train, mentor, and evaluate team members—promoting a culture of growth and accountability

Act as the point of contact when the Executive Chef is off-site or unavailable

Communicate clearly and respectfully with front-of-house and kitchen leadership

Remain calm and solution-oriented in a fast-paced, high-pressure environment

Requirements :

3–5 years of experience in professional kitchens, including at least 1 year in a leadership role

Strong organizational and time management skills

Excellent communication and team-building ability

Deep knowledge of cooking techniques, preservation methods, and seasonal product handling

Experience in open kitchens and guest-facing formats is a plus

Proficient in managing prep flow, station structure, and team development

Ability to lift up to 50 pounds and be on your feet for long periods

Must be available nights, weekends, and holidays