Hotel Banquet Kitchen Lead - Craft Memorable Events

Current Restaurant; Chicago (IL); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical and Dental insurance

Vision insurance

Vacation and holidays

Pet insurance

401(k) with matching funds

Hotel room discounts

Job summary

HEI Hotels and Resorts is seeking a Banquet Sous Chef to lead kitchen operations for the hotel’s restaurant and room service, ensuring quality and cost control. You will supervise staff, orchestrate banquets when needed, and support the Executive Chef in menu costing and seasonal planning.

Ideal candidates have hotel food-service experience, strong leadership and communication skills, and the ability to manage production and deadlines in a fast-paced environment.

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Leadership skills to motivate and develop staff.
• Ability to work effectively under time constraints and deadlines.
• Excellent verbal and written communication skills.

Responsibilities

• Plan and manage the kitchen staff in procurement, production, preparation, and presentation of all food for the hotel’s restaurant and room service.
• Supervise and assist in the Kitchen service when no banquet service.
• Manage daily production and maintain quality across HEI standards.
• Lead HR activities in production areas: hiring, scheduling, training, coaching, and performance reviews.
• Ensure sanitation, safety, and regulatory compliance in the kitchen.

Skills

Leadership

Communication

Time management

Education

Post-high school education

Culinary education desirable

Job description

HEI Hotels and Resorts is seeking a Banquet Sous Chef to lead kitchen operations for the hotel’s restaurant and room service, ensuring quality and cost control. You will supervise staff, orchestrate banquets when needed, and support the Executive Chef in menu costing and seasonal planning.

Ideal candidates have hotel food-service experience, strong leadership and communication skills, and the ability to manage production and deadlines in a fast-paced environment.