Sous Chef

Mainsail Lodging & Development; Illinois; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical/Dental/Vision

401K

Paid Time Off

Holiday Pay

Training & Development

Tuition Reimbursement

Bereavement Leave

Employee Discounts

Free meals

Job summary

Mainsail Lodging & Development invites applications for a Sous Chef at Elevage Restaurant. You will support the Executive Chef in managing kitchen operations, ensure top-tier food quality, hygiene, and presentation, and foster a collaborative culinary team.

Your role includes hands‑on cooking, menu development, inventory management, and leadership to maintain safety, consistency, and efficiency across service periods.

Qualifications

• High school diploma or equivalent is required; a culinary degree or certification is preferred.
• Minimum of two (2) years of experience in a professional kitchen, with at least one (1) year in a supervisory role.
• Strong knowledge of food preparation techniques, kitchen equipment, and health and safety standards.
• Ability to work in a fast‑paced environment while maintaining attention to detail.
• Excellent communication and leadership skills.

Responsibilities

• Assist the Chef de Cuisine in day‑to‑day kitchen operations, including food preparation, cooking, and plating.
• Supervise kitchen staff to ensure adherence to recipes, portion control, and presentation standards.
• Coordinate with front‑of‑house staff to ensure timely and accurate food delivery during service hours.
• Ensure all food products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Monitor food and labor costs and work to optimize efficiency without compromising quality.
• Assist in creating and updating menus, including specials and seasonal items.
• Conduct regular kitchen inspections to ensure health, safety, and sanitation regulations compliance.
• Train and mentor kitchen staff, including line cooks, prep cooks, and dishwashers, fostering skill development and teamwork.
• Oversee inventory management, including ordering supplies, managing stock levels, and minimizing waste.
• Step in to assist with cooking or other kitchen tasks during peak hours or staff shortages.
• Ensure proper use and maintenance of kitchen equipment and appliances.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Must have open schedule availability, including nights, weekends, and holidays.

Skills

Communication

Leadership

Attention to detail

Fast-paced environment

Education

High school diploma or equivalent

Culinary degree or certification preferred

Job description

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.

About Hotel Forty Five

Located at the iconic intersection of Cherry Street and Cotton Avenue in the heart of downtown Macon, Hotel Forty Five is where history, music, and modern hospitality come together. Our historic building’s unique 45-degree angle reflects Macon’s innovative past and its connection to the cotton industry and the Ocmulgee River.

Inspired by the city’s rich musical legacy and the classic 45 record, Hotel Forty Five is more than a hotel—we’re the keeper of an iconic corner and the storyteller of Macon’s evolving story.

We bring that story to life through thoughtful hospitality, distinctive style, and a little bit of wit. Our culture is rooted in three simple pillars:

Move with the beat.

Say it with style.

Intersect with intention.

Join us and become part of the next chapter of Hotel Forty Five.

Overview of the role

The Sous Chef at Elevage Restaurant will play a crucial role in assisting the Executive Chef in managing kitchen operations. The Sous Chef will be responsible for ensuring the highest standards of food quality, hygiene, and presentation while fostering a positive and collaborative environment for the culinary team. This position involves hands‑on supervision and support in food preparation, menu development, inventory management, and team leadership.

What you have

• A high school diploma or equivalent is required; a culinary degree or certification is preferred.
• Minimum of two (2) years of experience in a professional kitchen, with at least one (1) years in a supervisory role.
• Strong knowledge of food preparation techniques, kitchen equipment, and health and safety standards.
• Ability to work in a fast‑paced environment while maintaining attention to detail.
• Excellent communication and leadership skills.

What you’ll do

• Assist the Chef de Cuisine in day‑to‑day kitchen operations, including food preparation, cooking, and plating.
• Supervise kitchen staff to ensure adherence to recipes, portion control, and presentation standards.
• Coordinate with front‑of‑house staff to ensure timely and accurate food delivery during service hours.
• Ensure all food products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Monitor food and labor costs and work to optimize efficiency without compromising quality.
• Assist in creating and updating menus, including specials and seasonal items.
• Conduct regular kitchen inspections to ensure health, safety, and sanitation regulations compliance.
• Train and mentor kitchen staff, including line cooks, prep cooks, and dishwashers, fostering skill development and teamwork.
• Oversee inventory management, including ordering supplies, managing stock levels, and minimizing waste.
• Step in to assist with cooking or other kitchen tasks during peak hours or staff shortages.
• Ensure proper use and maintenance of kitchen equipment and appliances.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Must have open schedule availability, including nights, weekends, and holidays.

Physical Demand

Ability to sit or stand for extended periods of time

Ability to bend

Ability to lift and pull 50 lbs.

Ability to communicate clearly

Corrected vision to normal range

Ability to drive/transport self and others

Ability to travel on occasion for meetings

Ability to work long hours as needed

Mental Demands

Make sound judgments quickly

Work on multiple tasks, making appropriate progress toward deadlines

Able to work independently, take direction, and provide direction to others

Manage differing personalities within the property, the resort, and the community

Maintain the highest degree of confidentiality

Ability to work effectively in stressful, high‑pressure situations

Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

• Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees
• All above-listed benefits except for Medical Insurance and Holiday Pay

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy‑related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Mainsail Lodging & Development

Intentional innovation. Creative, resourceful, committed and empowered.

Mainsail Lodging & Development specializes in hotel, apartment, and resort management and development, focusing on unique lodging experiences and strong customer relationships.

Hospitality Accommodation and Food Services