Banquet Sous Chef - The Langham, Chicago

Langham Hospitality Group; Chicago (IL); On-site; USD 56,000 - 71,000; Full time

Job summary

The Banquet Sous Chef at a leading hospitality group is responsible for crafting creative banquet menus and supervising kitchen staff. This full-time, mid-senior level position emphasizes team leadership, menu innovation, and compliance with food safety standards, offering competitive compensation and benefits.

Benefits

Paid time off

Health insurance

401k

Hotel discounts

Qualifications

• 3-5 years supervisory experience in a five-star hotel or restaurant.
• Certification in culinary training, food handling, and sanitation.

Responsibilities

• Create and develop personalized banquet menus.
• Supervise and train banquet kitchen staff.
• Oversee inventory and ensure compliance with health regulations.

Skills

Supervisory Skills

Organizational Skills

Communication Skills

Knowledge of Food Safety

Education

High school diploma or equivalent

Culinary degree

Job description

Banquet Sous Chef - The Langham, Chicago

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Job Overview:

The Banquet Sous Chef will be responsible for creating creative and visually appealing banquet menu items. The role involves coaching and leading staff to maintain a positive work environment, establishing innovative menu products, and working collaboratively with other departments.

Key Responsibilities:

• Develop personalized menus by meeting with meeting planners and social catering event coordinators.
• Supervise and train banquet kitchen staff, assign duties, and monitor performance.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Manage staffing schedules, control food and labor costs, and ensure compliance with health and safety regulations.
• Oversee inventory, ordering, and storage of food supplies.
• Ensure all food preparation follows recipes, portioning, and presentation standards.
• Maintain staff grooming, attire, and adherence to hotel policies.
• Coordinate with maintenance for equipment repairs and safety checks.
• Participate in developing special menus and supervise food service for events.

Physical Demands & Skills:

Ability to lift up to 50 pounds, stand for prolonged periods, and perform repetitive motions. Must possess strong supervisory, organizational, and communication skills, with knowledge of food safety and sanitation standards.

Qualifications:

• High school diploma or equivalent; culinary degree preferred.
• 3-5 years supervisory experience in a five-star hotel or restaurant.
• Certification in culinary training, food handling, and sanitation.

Compensation & Benefits:

Salary range: $56,784 - $70,980 annually, plus incentives. Benefits include paid time off, health insurance, 401k, hotel discounts, and more.

Additional Information:

This position is full-time, mid-senior level, and in management within the hospitality industry. The job is active and ongoing.