Hotel Sous Chef

Hotel Sous Chef

Downtown Chicago

Salary: $70K - $75K

Position Overview

We are seeking a talented and experienced Sous Chef to join the culinary leadership team at a dynamic hotel property. The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, ensure exceptional food quality, maintain consistency, and lead a high-performing culinary team. This individual should be passionate about hospitality, food presentation, team development, and delivering an exceptional guest experience.

Key Responsibilities

• Assist the Executive Chef with the daily operation and management of all kitchen and culinary areas.
• Supervise, train, coach, and develop culinary team members to ensure high standards of performance and professionalism.
• Ensure consistent food quality, preparation, presentation, portion control, and adherence to established recipes.
• Maintain strict compliance with all food safety, sanitation, health, and workplace safety standards.
• Assist with menu development, recipe creation, seasonal offerings, and special events.
• Monitor food costs, labor costs, inventory levels, waste, and purchasing to support financial goals.
• Oversee kitchen operations during the Executive Chef's absence.
• Ensure proper preparation and execution of banquet, catering, restaurant, room service, and other hotel food and beverage operations.
• Maintain a clean, organized, and efficient kitchen environment.
• Work closely with the Food & Beverage and Banquets teams to ensure seamless execution of guest events and dining experiences.
• Assist with scheduling and staffing to ensure appropriate coverage based on business demands.
• Foster a positive, collaborative, and professional kitchen culture.

Qualifications

• Previous experience as a Sous Chef, Executive Sous Chef, or Senior Culinary Leader, preferably within a full-service hotel, resort, upscale restaurant, or high-volume culinary operation.
• Strong knowledge of culinary techniques, food preparation, kitchen operations, and menu development.
• Experience overseeing banquet and catering operations is highly preferred.
• Demonstrated leadership experience with the ability to train, mentor, and motivate culinary teams.
• Strong understanding of food cost controls, inventory management, purchasing, and labor management.
• Knowledge of food safety and sanitation regulations.
• Culinary degree or equivalent professional culinary experience preferred.
• Flexible schedule, including evenings, weekends, holidays, and varying business demands.

What We're Looking For

The ideal candidate is a hands-on culinary leader who thrives in a fast-paced hospitality environment. This individual should possess a strong work ethic, exceptional attention to detail, a passion for developing others, and the ability to consistently deliver outstanding food and guest experiences.

Apply today to take the next step in your culinary career and become part of an exceptional hotel leadership team!

If interested, please send your resume to jay@geckohospitality.com for immediate review and consideration