Sous Chef, Banquets

mcrhotels.com; Des Plaines (IL); On-site; USD 45,000 - 60,000; Full time

Job summary

MCR Hotels is seeking a Sous Chef for Banquets to support daily culinary operations in Des Plaines, IL. The ideal candidate will lead the culinary team in delivering exceptional guest satisfaction while ensuring financial performance. This full-time role requires strong culinary skills, leadership, and the ability to work under pressure. The company offers hotel discounts, weekly pay, and comprehensive health benefits.

Benefits

Hotel Discounts

Weekly Pay

Paid Time Off

Retirement Options

Referral bonuses

Career advancement

Health, Dental, Vision Insurance

Qualifications

• 2 years' experience in culinary, food and beverage, or related field.
• Ability to work under pressure and remain calm.
• Excellent time management and diplomatic team player.

Responsibilities

• Assist Executive Chef in all kitchen operations.
• Supervise and coordinate activities of team members.
• Monitor quality and ensure compliance with food handling standards.

Skills

Culinary knowledge

Interpersonal skills

Organizational skills

Leadership skills

Communication skills

Education

High school degree or equivalency

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
  
  

Required

Preferred

Job Industries

• Other

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Real Estate and Equipment Rental Services

Referrals increase your chances of interviewing at MCR Hotels by 2x

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