Banquet Sous Chef — Lead High-Volume Kitchen

The Hotel at Avalon; Chicago (IL); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

401(k) matching

Employee meals

Discount programs

Job summary

HEI Hotels and Resorts seeks a skilled Banquet Sous Chef for on-site operations in Chicago. You will lead banquet kitchen production, oversee staff, costs, and sanitation while supporting the Executive Chef in menu creation and service execution.

Ideal candidates bring 5+ years in hotel kitchens with culinary education, strong leadership, and communication skills to maintain excellence during peak events and dense service periods.

Qualifications

• Two+ years post-high school culinary education preferred.
• Minimum five years in a related role within hotel kitchens.
• Experience managing kitchen staff and costs.

Responsibilities

• Plan, supervise and execute banquet kitchen production to standards.
• Manage kitchen staff, scheduling, training and performance reviews.
• Oversee sanitation, safety and budget adherence in operations.
• Assist Executive Chef and stand in when needed.

Skills

5+ years experience

Hotel experience

Leadership skills

Effective communication

Cost control

Menu development

Education

Culinary education

Job description

HEI Hotels and Resorts seeks a skilled Banquet Sous Chef for on-site operations in Chicago. You will lead banquet kitchen production, oversee staff, costs, and sanitation while supporting the Executive Chef in menu creation and service execution.

Ideal candidates bring 5+ years in hotel kitchens with culinary education, strong leadership, and communication skills to maintain excellence during peak events and dense service periods.