Sous Chef – High-Volume Event Dining & Menu Leadership

Convene Hospitality Group; Chicago (IL); Presencial; USD 70 000 - 80 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Health & Wellness

Time Off & Balance

Financial Growth

Development & Recognition

Community & Impact

Resumo da oferta

Convene Willis Tower in Chicago is seeking a talented Sous Chef to join our culinary team. Reporting to the Executive Chef, you will drive menu execution, lead daily kitchen operations, and deliver high-caliber dining experiences across our meeting and event spaces.

The ideal candidate holds an A.O.S. in Culinary Arts or a culinary certificate, has at least 3 years of progressive kitchen management, and is proficient with cost controls, menu development, sanitation, and MS Office.

Qualificações

• A.O.S. Degree in Culinary Arts or culinary certificate.
• Minimum 3 years of progressive culinary/kitchen management experience.
• Knowledge of café operations is a plus.
• Comprehensive knowledge of food cost controls, quality, production, sanitation, and presentation.
• Proficiency with MS Office and internal systems used for F&B standards.

Responsabilidades

• Maintain full knowledge of menus, recipes, and related information.
• Participate in company-wide cost savings initiatives.
• Assist in implementation of training programs.
• Develop and curate menus and specials to showcase culinary creativity.
• Maintain sanitation, organization, and proper food handling.
• Lead pre-shifts and management meetings.

Conhecimentos

Team leadership

Cost controls

Menu development

Sanitation

MS Office proficiency

Kitchens operations

Formação académica

A.O.S. Degree in Culinary Arts

Culinary certificate

Ferramentas

MS Office Suite

Descrição da oferta de emprego

Convene Willis Tower in Chicago is seeking a talented Sous Chef to join our culinary team. Reporting to the Executive Chef, you will drive menu execution, lead daily kitchen operations, and deliver high-caliber dining experiences across our meeting and event spaces.

The ideal candidate holds an A.O.S. in Culinary Arts or a culinary certificate, has at least 3 years of progressive kitchen management, and is proficient with cost controls, menu development, sanitation, and MS Office.