Sous Chef, Banquets

MCR Hotels; Rosemont (IL); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hotel chain is seeking a Sous Chef for Banquets to assist in the culinary operations at their Rosemont location. This role is crucial for leading the culinary team, ensuring the highest standards are met while delivering exceptional guest satisfaction. The ideal candidate will have strong leadership skills and culinary expertise, as well as a proactive and customer-oriented approach.

Qualifications

• 2 years’ experience in the culinary, food and beverage, or related field.
• Extensive culinary knowledge in classical and current culinary trends.
• Ability to work under pressure, excellent communication skills.

Responsibilities

• Assist Executive Chef in all kitchen operations.
• Provide guidance and direction to team members.
• Ensure compliance with food handling and sanitation standards.

Skills

Communication

Leadership

Organizational skills

Time management

Customer-oriented

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

1. Assist Executive Chef in all kitchen operations
2. Provide guidance and direction to team members, including setting performance standards and monitoring performance
3. Utilize interpersonal and communication skills to lead, influence, and encourage others
4. Advocate sound financial and business decision making
5. Demonstrate honesty and integrity, lead by example
6. Encourage and build mutual trust, respect, and cooperation among team members
7. Ensure property policies are administered fairly and consistently
8. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
9. Supervise and coordinate activities of team members engaged in food preparation
10. Demonstrate new cooking techniques and equipment to team members
11. Develop and implement guidelines and control procedures for purchasing and receiving
12. Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety
13. Monitor the quality of raw and cooked food products to ensure that standards are met
14. Ensure compliance with food handling and sanitation standards
15. Ensure team members maintain required food handling and sanitation certifications
16. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
17. Respond to and handle guest problems and complaints
18. Review comment cards, guest satisfaction results, and other data to identify areas of improvement
19. Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
20. Train culinary team members on the fundamentals of cooking and presentation
21. 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

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