Creative Sous Chef — Lead Kitchen, Elevate Menus & Costs

Viceroy Chicago; Chicago (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

Viceroy Chicago is seeking a hands-on Sous Chef to lead daily kitchen operations, ensure top-quality food, and control costs across all outlets. You will train staff, enforce recipes and sanitation standards, and collaborate with F&B leadership to meet business goals.

The role requires strong leadership, health-compliance knowledge, and the ability to adapt in a fast-paced luxury setting, with long hours and potential heavy lifting as needed.

Qualifications

• 4+ years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required; ability to lift up to 50 pounds.

Responsibilities

• Oversee all aspects of daily kitchen operations, including hot, bakery, and pantry stations.
• Monitor quality and presentation of all food; manage portion control and cost.
• Train staff and ensure SOPs are followed across outlets.
• Coordinate with F&B leadership and monitor loss prevention in kitchen areas.
• Respond to guest feedback and uphold Highgate Hotel standards.

Skills

Food & Beverage knowledge

Leadership

Communication skills

Multitasking

Education

Culinary degree

Job description

Viceroy Chicago is seeking a hands-on Sous Chef to lead daily kitchen operations, ensure top-quality food, and control costs across all outlets. You will train staff, enforce recipes and sanitation standards, and collaborate with F&B leadership to meet business goals.

The role requires strong leadership, health-compliance knowledge, and the ability to adapt in a fast-paced luxury setting, with long hours and potential heavy lifting as needed.