Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

• Generosity: Always give more, exceed expectations.

• Excellence: Deliver exceptional work with unmatched expertise.

• Fun: Love what you do, laugh often, and enjoy the journey.

• Fail Fast: Learn from mistakes, adapt, and keep improving.

What You Will Do

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position.

• Oversee the line and ensure the execution of exceptional food in a timely manner.  
• Responsible for daily line checks to continually drive consistency in recipe standards.
• Collaborate with the Executive Chef and CDC to maintain corporate-mandated food and labor costs.
• Oversee and participate in daily food purchasing and prep production.
• Maintain proper inventory practices and reporting.
• Create menu specials, as requested by the Executive Chef and Chef de Cuisine.
• Schedule and manage staff to build a strong kitchen and dish team.
• Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties.
• Actively prepare for and participate in manager meetings.
• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards,
• Communicate effectively and genuinely with staff members, guests, and all departments.
• Maintain a friendly, caring, and professional demeanor at all times in a fast-paced environment.
• Respond quickly to guest and staff complaints and requests in a friendly and professional manner.
• Report to the Executive Chef and CDC on operational wins, losses, and areas in need of improvement.
• Focus on hospitality goals and continue to drive generosity within the operation. 

      Financials

• Track COGS and assist the team in reporting accurate COGS.
• Collaborate with the Executive Chef and Chef de Cuisine to maintain corporate-mandated food and labor costs.
• Ensure all labor systems are being followed.
• Ensure all SOPs and timelines for COGS are being followed.

Food and Menu Development

• Collaborate with Chef Team in executing seasonal menu changes.
• Collaborate with Chef Team in creating weekly specials, plan menus, and select plate presentations that highlight seasonal ingredients and customer demand.
• Work with vendors and local farms to source new and fun products.
• Review menu product mixes and sales trends.
• Push food quality and standards.

Culture, Service & Day to Day Operations

• Continue to develop and teach MHG culture.
• Ensure all SOPs that have been created to help run a successful operation (property walkthroughs, 3:30 pass meeting, pre-shift, etc) are being followed.
• Conduct property walkthroughs with leadership teams for R&M and property organization.
• Work closely with the Human Resources Department to ensure compliance with all federal and State Labor Laws, as well as MHG Human Resources policies and procedures.
• Provide leadership in staff engagement, satisfaction, and retention.
• Help to recruit exceptional staff members. Ensure they’re properly trained to execute their job duties above expectations, making sure they understand the company culture.
• Actively participate in any Manager meetings.
• Track purchasing, inventory, and prep production.

BOH Team Development

• Communicate with Human Resources on staffing needs and ensure that the restaurant is staffed per guidelines.
• Mentor and manage all chefs to become strong leaders who can train and develop hourly employees to move up within the ranks.
• Assist in the recruitment of new talent.
• Oversee the Sous Chefs
• Schedule, mentor, and manage the team.
• Any other duties assigned.

Who We Are Looking For

• 2+ years of higher management/Executive Sous Chef experience
• High-end-level restaurant experience is a must.
• Attention to detail and commitment to quality.
• Must maintain a high level of cleanliness and be aware of all food safety standards. 
• Must have a flexible schedule including the ability to work on holidays. 
• Ability to lead a team and follow instructions.
• ServeSafe and Food Handler Certification are required.

This role requires

• Must have excellent interpersonal and communication skills.
• This individual must be enthusiastic, punctual, and dedicated to the job.
• Must have a thorough knowledge of cooking skills.
• Must be able to handle confidential information.
• Strong organizational skills.
• Must be detail oriented.
• Ability to move and lift up to 25 lbs
• Ability to stand and walk for extended periods of time.