Sous Chef - Alla Vita - Chicago

About Alla Vita

Alla Vita is a neighborhood Italian restaurant focused on handmade pastas, pizzas, and seasonal cooking, executed at a high level. The kitchen operates with structure, discipline, and care — for the food and the people making it.

The Role

Working closely with the Chef de Cuisine and Executive Chef, the Sous Chef plays a hands-on leadership role in daily operations, service execution, and team development.

Responsibilities

• Lead day-to-day kitchen operations and service execution
• Maintain quality, consistency, and plating standards
• Support menu development, seasonal changes, and R&D
• Oversee prep, line execution, and BOH systems
• Manage ordering, inventory, and food cost controls
• Uphold food safety, sanitation, and organization standards
• Train, mentor, and support the BOH team
• Communicate clearly with leadership and lead calmly during service

Requirements

• A career chef with 2–3+ years of Sous Chef experience
• Experienced in fine-dining or high-volume, high-standard kitchens
• Organized, detail-oriented, and systems-minded
• Comfortable leading while staying hands-on
• Committed to growth, feedback, and strong kitchen culture

Why This Role

• Work in a focused and driven kitchen around like-minded people committed to creating the best food and service every day
• Be part of a kitchen that values standards, mentorship, and longevity
• Opportunity to work in a restaurant within Boka Restaurant Group, who value promotion from within and growing their people to new positions and roles

Benefits

• Health, Dental, and Voluntary Benefits Package (available after 90 days)
• Competitive paid parental leave and vacation packages
• Dining incentives across 20+ establishments in Boka Restaurant Group
• Free membership to Chicago Athletic Clubs
• Employer-sponsored mental health and resource program, life insurance, and wellness benefits
• 401(k) program

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