Executive Sous Chef - SL

The Museum of Science and Industry, located in Chicago, Illinois, is one of the largest science museums in the world. It is a renowned educational institution dedicated to inspiring and educating the public about science and technology through interactive exhibits, engaging programming, and special events. As a key cultural and scientific landmark, the museum attracts millions of visitors annually, offering a unique blend of entertainment and education that stimulates curiosity, learning, and discovery across all age groups. The museum is committed to providing exceptional visitor experiences and operates a variety of dining and catering services to support its events and guests.

We are currently seeking an experienced Executive Sous Chef to join our culinary team within the Museum's convention center. This role presents an exciting opportunity for culinary professionals who thrive in dynamic environments and enjoy leading a team to deliver exceptional food service experiences. The Executive Sous Chef will play a pivotal role in menu planning, program execution, and staff development while working within a small but highly motivated culinary operation. You will work closely with both internal museum departments and external clients, managing the entire catering process from the initial concept phase through execution to ensure every event runs smoothly and exceeds guest expectations.

In this position, you will assist the Executive Chef in directing kitchen operations, overseeing food preparation, and maintaining the highest quality and safety standards for a variety of large-scale banquets, conventions, and hospitality services. Your leadership will extend to training, mentoring, and motivating kitchen staff to enhance skills and improve operational efficiency. You will also be responsible for coordinating event timelines with event managers to ensure top-notch food service aligns perfectly with event schedules. Furthermore, the Executive Sous Chef will assist in budget oversight, cost control, and waste reduction initiatives to contribute to the financial health of the culinary operation.

This full-time role offers an annual salary range of $61,710 to $79,860, reflecting experience and qualifications. The position demands flexibility, including working nights, weekends, holidays, and extended hours as necessary. The successful candidate will be comfortable working in a busy, sometimes high-pressure environment, maintaining organization and composure while managing multiple tasks.

This role is ideal for culinary professionals with experience in high-volume kitchens, strong knowledge of multiple cuisines and techniques, and leadership skills to develop and motivate their team. It offers an opportunity to make a tangible impact on guest satisfaction by ensuring consistently excellent food and service quality. Ultimately, the Executive Sous Chef at the Museum of Science and Industry will be a key figure in delivering memorable dining experiences that complement the museum’s mission of creating learning and inspiration for all visitors.