Sous Chef

Marriott Chicago O'Hare; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Life Insurance

Disability Insurance

Vision Insurance

401(k) with company match

PTO

Free hotel rooms

Hotel discounts

Job summary

Marriott Chicago O'Hare is looking for a Sous Chef to contribute to daily culinary operations and lead a team of cooks and associates. The role involves hands-on food preparation, ensuring recipes, portions, presentation, and quality meet established standards.

The candidate will oversee food production for restaurants, banquets, events, and room service, coordinating with departments to ensure successful execution and compliance with health and safety regulations.

Qualifications

• 2–3 years culinary experience with supervisory or lead cook experience.
• Hotel, banquet, catering or high-volume culinary experience preferred.
• Strong knowledge of food preparation, techniques, kitchen operations, sanitation and safety.

Responsibilities

• Assist the Executive Chef with daily operation and supervision of the culinary department.
• Supervise cooks and culinary associates during assigned shifts.
• Provide hands-on support with food preparation and production as needed.
• Oversee food production for restaurants, banquets, catering, room service and events.
• Review BEOs and coordinate food preparation, quantities, timing, and execution.

Skills

Culinary experience

Supervisory experience

Leadership

Time management

Education

Culinary degree

Culinary training

Job description

Marriott Chicago O'Hare is looking for a Sous Chef!

Be a part of something bigger than yourself! If you are someone who works well with highly effective teams and is focused on exceeding customer expectations while building strong profit margins - we want to hear from you.

Key Responsibilities:

• Assist the Executive Chef with the daily operation and supervision of the hotel’s culinary department.


• Supervise cooks and other culinary associates during assigned shifts.


• Provide hands-on support with food preparation and production as business levels require.


• Ensure food is prepared according to established recipes, portion standards, presentation guidelines, and quality expectations.


• Oversee food production for restaurants, banquets, catering functions, room service, and special events.


• Review Banquet Event Orders (BEOs) and assist with coordinating food preparation, production quantities, timing, and execution.


• Ensure proper kitchen coverage and assign daily responsibilities to culinary associates.


• Assist with creating schedules based on occupancy, banquet activity, business volume, and operational needs.


• Train, coach, and develop culinary associates on preparation techniques, recipes, sanitation, safety, and department procedures.


• Monitor associate performance and communicate performance or operational concerns to the Executive Chef.


• Maintain proper food storage, labeling, dating, rotation, and FIFO procedures.


• Monitor food temperatures and ensure proper food handling and sanitation practices are followed.


• Ensure compliance with applicable health department regulations, food safety requirements, and hotel policies.


• Conduct routine inspections of kitchen areas, refrigerators, freezers, storage areas, and equipment.


• Assist with ordering, receiving, inventory, and maintaining appropriate food and supply levels.


• Help control food costs by monitoring portions, production levels, waste, spoilage, and proper product utilization.


• Assist with monthly inventory and other food cost control procedures.


• Communicate equipment problems and maintenance needs promptly.


• Ensure kitchen areas remain clean, organized, and properly maintained throughout each shift.


• Work closely with Banquets, Food & Beverage, Catering, Stewarding, and other hotel departments to ensure successful execution of functions and daily operations.


• Assist with menu development, daily specials, seasonal offerings, and recipe implementation as directed by the Executive Chef.


• Respond appropriately to guest dietary restrictions, allergies, and special requests.


• Maintain a professional, respectful, and team-oriented work environment.


• Assume responsibility for culinary operations in the absence of the Executive Chef.


• Perform other duties as assigned.

Qualifications:

• Minimum of 2–3 years of culinary experience, including previous supervisory or lead cook experience.


• Hotel, banquet, catering, restaurant, or other high-volume culinary experience preferred.


• Strong knowledge of food preparation, cooking techniques, kitchen operations, sanitation, and food safety.


• Experience with banquet and high-volume food production preferred.


• Basic knowledge of food cost, inventory, purchasing, portion control, and waste management.


• Strong leadership, communication, organization, and time-management skills.


• Ability to supervise and motivate culinary associates in a fast-paced environment.


• Ability to read and follow recipes, production sheets, and Banquet Event Orders (BEOs).


• Culinary degree or formal culinary training preferred but not required.


• ServSafe Manager Certification or equivalent food safety certification required or must be obtained within the timeframe established by the hotel.

Availability:

• Must be available to work days and weekends, as needed.

Benefits:

We offer Health and Dental Insurance, company-paid Life Insurance, Short-Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts.

Work Location:

8535 W. Higgins Rd, Chicago IL 60631 - In person

The Marriott Chicago O'Hare is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.