Sous Chef

Hotel Leveque; Milwaukee (WI); On-site; USD 60,000 - 80,000; 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

Job summary

First Hospitality seeks a talented Sous Chef to work directly with the Executive Chef, helping plan menus, control costs, and lead a high-performing culinary team in a multi-service hotel setting.

You will mentor staff, participate in recruitment and scheduling, and coordinate with engineering and vendors to keep the kitchen running smoothly. A passion for diverse cuisines and strong English communication are essential.

Qualifications

• Five or more years progressive culinary experience.
• Experience in a multi-service hotel/restaurant is preferred.
• Proficiency in English reading, writing and speaking.

Responsibilities

• Partner with Executive Chef and F+B team to deliver guest-centric dining.
• Coach and mentor culinary teammates to elevate skills and menu execution.
• Oversee kitchen operations, scheduling, and performance coaching.
• Assist in recruitment, training, and succession planning for culinary staff.
• Collaborate with other hotel departments to ensure seamless guest experiences.
• Maintain inventory, safety, and equipment standards in the kitchen.

Skills

Culinary leadership

Menu planning

Coaching & mentorship

English proficiency

Team collaboration

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.

Hotel with 184 Rooms

A place to meet in Park Place