Sous Chef

Hotel Leveque; Milwaukee (WI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

Hotel and travel discounts

Professional development and promotion

Job summary

Hotel Leveque in Milwaukee is seeking a Sous Chef to partner with the Executive Chef in menu planning, quality control, and kitchen leadership. You will guide culinary teams, manage training, and contribute to cost controls and inventory management to meet business goals.

The role emphasizes collaboration across departments and mentorship to cultivate future talent within a fast-paced, high-volume hotel kitchen setting.

Qualifications

• Five or more years progressive culinary experience in multi-service hotel or restaurant.
• Background in culinary techniques related to the hotel F+B concepts.
• Proficiency in English reading, writing and verbal communication.
• Ability to work in a fast-paced environment and lift up to 100 lbs with assistance.

Responsibilities

• Collaborate with Executive Chef and management to plan and develop menus.
• Coach and mentor the culinary team to enhance skills and menu execution.
• Participate in recruitment, training, scheduling, and staff motivation.
• Monitor cleanliness and maintenance of culinary spaces and equipment.
• Coordinate with other hotel departments to ensure guest experience excellence.
• Provide guidance on food quality, portions, and inventory controls.

Skills

Culinary leadership

Menu development

Excel & Word

English proficiency

Math basics

Team coaching

Recruitment & training

Tools

Microsoft Excel

Microsoft Word

Job description

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.

What you’ll be doing…

• Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
• Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
• Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
• Passion for culinary arts, experience in a wide range of cuisines
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Proficiency of the English language in reading, writing and verbal communication
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to cook required menu items
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Modern Service with Historic Charm in Downtown Milwaukee

Unwind at Hilton Garden Inn Milwaukee Downtown, located within the historic and iconic Loyalty building on north Broadway. Set in the heart of downtown Milwaukee, our hotel is 10 miles from Mitchell International airport and within walking distance of almost all major Milwaukee attractions. U.S. Cellular Arena and the Frontier Airlines Convention Center are just minutes from our hotel.

Discover Pier Wisconsin Discovery World Center Science Museum, Milwaukee Art Museum, and Lakeshore State Park at the Lake Michigan Lakefront. Enjoy shopping and browse the quaint shops, art galleries and tasty dining options nestled between Lake Michigan and the Milwaukee River.

Relax in an inviting guest room with a microwave and refrigerator. Sleep in a Serta Sleep System bed and wake up to a cooked‑to‑order breakfast. Snack on treats from the 24‑hour Pavilion Pantry or savor delicious American cuisine from The Garden Grill.

With 7,800 sq. ft. of meeting space, this Milwaukee hotel offers the perfect setting for your business conference or special event. Catch up with work in the 24‑hour business center and benefit from complimentary WiFi throughout the hotel. Our modern fitness center offers the latest exercise equipment so you can stay fit while you travel.