Sous Chef

Onni Group of Companies; Chicago (IL); On-site; USD 70,000 - 72,000; Full time

Benefits offered by this job

Health Saving Account

Flexible Savings Account

Employee Assistance Program

Annual education allowance

Generous referral program

Job summary

Onni Group of Companies is seeking a Sous Chef in Chicago, Illinois, to manage kitchen staff and oversee food production for the hotel’s restaurant and room service. You will ensure quality and safety standards, while promoting a collaborative work environment.

The successful candidate should possess leadership skills, culinary expertise, and experience in kitchen supervision. A competitive salary of $70,000 to $72,000 is offered, along with a comprehensive benefits package including health savings and education allowances.

Qualifications

• Previous experience working in a kitchen supervisor role.
• Team development and mentorship required.
• Decisiveness under pressure in a fast-paced environment.

Responsibilities

• Manage the daily production and presentation of food for the hotel's restaurant and room service.
• Oversee kitchen staff hiring, training, and performance reviews.
• Ensure compliance with food safety and sanitation regulations.

Skills

Culinary excellence and creativity

Empathetic leadership

Union and labor relations expertise

Conflict resolution and emotional intelligence

Financial acumen (food cost, labor cost)

Cross-functional communication

Education

Higher education degree in culinary arts or hospitality management

High school diploma or GED

Job description

The Sous Chef will manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product that conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, providing open communication, and recommending discipline or termination as appropriate.
• Schedule and manage the maintenance and sanitation of kitchen equipment and related areas to meet or exceed federal, state, corporate, and franchise standards and regulations.
• Monitor, analyze, and control all labor and food costs; prepare reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Manage procurement, receiving, storage, and organization of products for the kitchen and other outlets daily.
• Partner with the Executive Chef and CDC to develop, cost, and execute seasonal menus and daily specials that reflect current culinary trends and guest preferences.
• Assume full leadership of kitchen operations in the CDC and Executive Chef's absence, maintaining seamless service continuity.
• Enforce rigorous food safety, sanitation, and HACCP protocols, maintaining compliance with all federal, state, and local regulations.
• Monitor and manage procurement, receiving, storage, and organization of all food and kitchen products.

Union & Labor Relations

• Demonstrate thorough knowledge of and strict compliance with the applicable Collective Bargaining Agreement (CBA), including scheduling, seniority, and disciplinary protocols.
• Build and maintain constructive, trust-based relationships with union stewards and represented team members, promoting a collaborative and respectful labor relations climate.
• Partner with HR and the Executive Chef to navigate grievance processes professionally and in accordance with established procedures.
• Administer scheduling, shift assignments, overtime, and disciplinary actions in full alignment with CBA provisions.
• Stay current on labor law updates and CBA amendments, proactively communicating relevant changes to kitchen leadership.

Financial & Administrative Oversight

• Monitor, analyze, and control food and labor costs; prepare reports and schedules to ensure budget targets are met while maintaining quality standards.
• Assist in forecasting, ordering, and inventory management to minimize waste and maximize operational efficiency.
• Participate in the Accident Prevention Program to reduce workplace incidents and associated liabilities.

Other Duties / Responsibilities

Assist the Executive Chef in the creation, costing, and implementation of seasonal and special menus. Assume responsibilities of the Executive Chef in his or her absence. Perform special projects and other responsibilities as assigned.

Qualifications

• Higher education degree in culinary arts, hospitality management, or similar preferred.
• Previous experience working in a kitchen supervisor role.
• Previous experience in front‑of‑house restaurant operations preferred.
• High school diploma or GED required.
• Empathetic leadership.
• Team development and mentorship.
• Union and labor relations expertise.
• Culinary excellence and creativity.
• Conflict resolution and emotional intelligence.
• Financial acumen (food cost, labor cost).
• Decisiveness under pressure.
• Cross‑functional communication.

Benefits

• Competitive pay and comprehensive benefit package.
• Health Saving Account, Flexible Savings Account, Employee Assistance Program.
• Annual education allowance.
• Generous referral program.
• Fun and collaborative company culture with team‑building events.
• Friends and family rates for Level Hotels & Furnished Suites, The Opus Hotel, and The Emily Hotel.

Salary Range: $70,000 – $72,000