Banquet Sous Chef

Langham Hospitality Group (LHG) is a renowned hospitality company known for its commitment to delivering exceptional luxury experiences across the globe. As a wholly-owned subsidiary of Great Eagle Holdings, the Group manages an impressive portfolio of distinctive brands including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop, and Ying'nFlo. With over 40 properties currently in operation or development spanning Asia, Europe, North America, Australasia, and the Middle East, Langham Hospitality Group represents excellence in hotel management and guest service.

Located in the heart of downtown Chicago, The Langham Chicago offers majestic views of the cityscape, the Chicago River, and Lake Michigan from a stunning skyscraper designed by renowned architect Mies van der Rohe. Positioned minutes away from iconic attractions such as the Loop, Grant Park, the Magnificent Mile, Millennium Park, and Navy Pier, The Langham Chicago perfectly blends convenience with stylish comfort for all its guests.

The Banquet Sous Chef role at The Langham Chicago is a vital culinary leadership position responsible for overseeing banquet kitchen operations to ensure the delivery of creative, appetizing, and visually appealing menu items tailored for various events and functions. This role involves collaborating closely with meeting planners and social catering coordinators to develop personalized menus that meet client expectations while maintaining the highest culinary standards. The Banquet Sous Chef is entrusted with directing, training, and monitoring the performance of banquet kitchen staff, helping foster a positive work environment through effective coaching and leadership.

In addition to creative culinary responsibilities, the Banquet Sous Chef will manage scheduling and labor costs, ensuring efficient operation of the banquet kitchen within budgetary guidelines. Duties include maintaining cleanliness, adhering to health and sanitation regulations, managing proper food storage and rotation, and overseeing equipment maintenance. The role requires strong organizational skills to handle inventory, requisitions, and preparation schedules while ensuring quality control across all food production.

This position demands hands-on involvement in all kitchen stations, with the Sous Chef monitoring staff performance and providing feedback to maintain departmental standards. The Banquet Sous Chef will also participate in staff hiring, training, performance appraisals, and disciplinary actions when necessary, fostering teamwork, employee morale, and positive interdepartmental relationships.

Physical demands of the role include the ability to lift up to 50 pounds, stand for prolonged periods, and perform various physical activities essential to kitchen operations. Special skills such as knowledge of food safety, sanitation, cost controls, communication ability in English, and mathematical proficiency are crucial for success in this role.

The position offers an annual salary range of $59,364.86 to $74,206.08 plus banquet incentives and comprehensive benefits to full-time employees, including medical, dental, vision insurance, 401(k) plan with employer match, paid holidays, vacation and sick/personal time, life insurance, disability coverage, employee meals, uniform services, and more.

The Banquet Sous Chef at The Langham Chicago will play a pivotal role in upholding the hotel's reputed culinary excellence, providing guests with memorable dining experiences during banquet events while maintaining operational efficiency and fostering a motivated and skilled kitchen team.