Sous Chef, Banquets

MCR Hotels; Des Plaines (IL); On-site; USD 50,000 - 70,000; Full time

Job summary

MCR Hotels is seeking a dedicated Sous Chef for Banquets to lead and enhance daily culinary operations at its Des Plaines location. The ideal candidate will possess strong leadership and culinary skills, ensuring guest satisfaction while optimizing operational efficiency. Join a team recognized for excellence in the hospitality industry, offering a competitive salary and opportunities for career advancement.

Benefits

Hotel Discounts

Weekly Pay

Paid Time Off

Retirement Options

Referral Bonuses

Health, Dental, Vision Insurance

Qualifications

• 2 years’ experience in culinary/food and beverage.
• Extensive culinary knowledge in classical and current trends.
• Excellent communication skills both written and oral.

Responsibilities

• Assist Executive Chef in all kitchen operations.
• Provide guidance to team members, setting performance standards.
• Monitor food quality and compliance with safety standards.

Skills

Leadership

Communication

Organizational Skills

Time Management

Culinary Knowledge

Education

High School Degree

Hotel/College Training

Tools

Microsoft Office

Job description

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The Sous Chef (Banquets) is responsible for assisting in the overall success of the daily culinary operations. This person will assist in leading the culinary team members and all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility.

Responsibilities

• Assist Executive Chef in all kitchen operations
• Provide guidance and direction to team members, including setting performance standards and monitoring performance
• Utilize interpersonal and communication skills to lead, influence, and encourage others;
• Advocate sound financial and business decision making
• Demonstrate honesty and integrity, lead by example
• Encourage and build mutual trust, respect, and cooperation among team members
• Ensure property policies are administered fairly and consistently
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
• Supervise and coordinate activities of team members engaged in food preparation
• Demonstrate new cooking techniques and equipment to team members
• Develop and implement guidelines and control procedures for purchasing and receiving
• Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Ensure compliance with food handling and sanitation standards
• Ensure team members maintain required food handling and sanitation certifications
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Respond to and handle guest problems and complaints
• Review comment cards, guest satisfaction results, and other data to identify areas of improvement
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
• Train culinary team members on the fundamentals of cooking and presentation
• Other duties as assigned
  
  

Requirements

• High school degree (or equivalency) with Hotel/College training preferred
• 2 years’ experience in the culinary, food and beverage, or related field
• Extensive culinary knowledge in both classical and current culinary trends
• Ability to work under pressure and remain calm
• Organizational skills and attention to detail
• Diplomatic team player
• Excellent communication skills both written and oral
• Proficient in the use of Microsoft Office
• Creative and innovative, as well as proactive and customer-oriented
• Excellent time management
• Strong leadership skills
• An aptitude for self-motivation
• A can-do attitude and a hands-on approach
• A flexible schedule that requires availability days, nights, holidays, and weekends based on the demands of the hotel
  
  

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York’s JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA
  
  

What we offer/What’s in it for you?

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Customer Service

• Industries

  Restaurants

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