Sous Chef
About Class Act
Who We Are, What We’re Building, and Why
Class Act is a new fine dining restaurant and speakeasy concept in Chicago that combines the revelry of a friend’s dinner party with mind blowing avant garde cuisine. Class Act aspires to become a world class dining destination and to earn the industry’s highest honors. Currently, Class Act operates as a regularly sold out monthly popup dinner series. The team is working tirelessly to bottle the magic we’ve created in the popups and unleash it into a newly opened permanent brick and mortar home in 2025. The food and beverage programs will push boundaries. The environment will be exuberant, joyful, fun. While our ambitions are grand, the vision is humble – create a better world by bringing together people through food.
The Guest Experience
The experience will start with intrigue and excitement as guests learn about the secret location via text and email. Upon arrival, guests will enter a dreamy welcome lounge where they will be greeted with beverages and be encouraged to mingle with other guests. Then guests will proceed to the dramatic dining room with an open kitchen where they will enjoy an unforgettable multi-course ever evolving family style feast with wine and beverage pairing options. Guests will be seated at a communal table designed to spark authentic connection. The food and beverages will be inspired by all facets of life from childhood memories to creative philosophies. After dinner, guests will move to the intimate speakeasy to imbibe on world class cocktails and late night bites. The speakeasy will also be open to non-dinner guests.
The Team
Class Act is founded and led by Chef Nicolai Mlodinow and Tech Executive & Entrepreneur Shreena Amin. Chef Nicolai has trained and worked at some of Chicago’s top Michelin Star restaurants (Alinea, Smyth, Oriole, Temporis, Sepia, Schwa, Blackbird and more) and hosted the popular Class Act popup out of his home for over 2 years. Shreena is a seasoned business professional and former founder with 10+ years of early stage & growth tech experience and 3 successful exits. Chef Nicolai and Shreena combine culinary excellence and creativity with business discipline and entrepreneurial acumen.
The Role
The Sous Chef will work closely with the Head Chef to execute and elevate the culinary experience. The ideal candidate is a passionate, detailed-oriented, curious, and organized self-starter who thrives in a high-pressure team-oriented environment. This role will require a strong foundation of cooking techniques, prep, and service.
What You’ll Do
Assist the Head Chef in menu development, food preparation, and execution of dishes.
Ensure all food is prepared to the highest standards of quality, taste, and presentation.
Maintain a clean, organized, and efficient kitchen workspace.
Oversee and guide junior kitchen staff, providing mentorship and support.
Manage mise en place and ensure all ingredients are prepped and ready for service.
Monitor kitchen inventory and coordinate with suppliers to ensure timely stock replenishment.
Enforce food safety, sanitation, and hygiene regulations.
Troubleshoot and resolve kitchen challenges in real-time to maintain service efficiency.
Collaborate with the team to refine and enhance techniques and dishes.
Uphold the restaurant’s standards and contribute to a positive and professional kitchen culture.
What We’re Looking For
Qualifications
Experience in a fine dining, Michelin-starred, or highly acclaimed restaurant.
Expertise in advanced cooking techniques, plating, and ingredient sourcing.
Proven ability to execute a high-level service.
Strong understanding of kitchen operations, food safety, and cost management.
Experience in menu development and creative culinary ideation.
Proficiency in inventory management, ordering, and labor cost control.
Knowledge of avant-garde and modernist techniques is a plus.
Personal Characteristics
Passionate. You love finding, understanding, and applying new culinary discoveries.
Curious. You have an intense interest in new ideas, how they can be executed, and their underlying mechanism.
Creativity. You enjoy making novel boundary pushing food.
Systematic. You enjoy organizing, tracking, and testing culinary experiments.
Exceptional attention to detail. You notice and sweat the small stuff.
Exceptional organizational skills. You develop systems and processes that make the bar run smoothly.
Adaptable. You can adapt to both new culinary trends/techniques as well as ways to apply them to the restaurant's menu.
Problem solver. You figure it out.
Self-starter. You don’t need to be told what to do. You figure out what needs to be done and get to it.
Strong work ethic. You are willing and excited to go above and beyond to deliver top tier hospitality.
Hustle & grit. You’re undeterred by unpredictability and demands of working in a kitchen and bar. You can adapt or persevere through any situation.
Team oriented. You work well when teaching a team new discoveries as well as working with them.
Work Hours
The restaurant and speakeasy will be open 5 days a week from 5pm to 1am. The role will work pre-service, service, and post service. The restaurant and speakeasy will be closed 4 weeks per year.
Compensation
$60-75k annual salary plus healthcare benefits. Potential for equity (ownership in the restaurant and bar) for exceptional candidates.
How to Apply
Email welcome@classactdining.club.