Compensation: $45,000 to $53,000 per year
Insurance enrollment available from DAY 1!
Paid time off available from DAY 1!
Holiday pay available from DAY 1!
401(k) enrollment after 30 days!
Hotel and travel discounts at worldwide destinations!
Professional development and promotion opportunities!
The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.
Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
Minimum of 1–3 years of culinary experience in a high-volume restaurant, hotel, resort, or similar food and beverage operation
Previous supervisory or leadership experience in a kitchen environment preferred
Strong knowledge of food preparation, cooking techniques, food safety, and sanitation standards
Experience assisting with staff training, scheduling, and daily kitchen operations
Ability to maintain quality and consistency while working in a fast-paced environment
Knowledge of inventory management, food cost control, and waste reduction practices
Excellent communication, organizational, and team leadership skills
ServSafe Certification or the ability to obtain certification within a specified timeframe preferred
Experience with Italian cuisine and steakhouse concepts is a plus
Hotel and/or Hilton-branded property experience is preferred but not required
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.