Kitchen Manager / Sous Chef

First Hospitality, founded in 1985 and headquartered in Chicago, is a dynamic and innovative hotel development, investment, and management company. With a steadfast commitment to excellence and a willingness to embrace new ways of doing business, First Hospitality has forged a reputation for creating value through strategic vision and forward-thinking practices. The company is dedicated to attracting and maintaining a diverse, high-performing workforce where the unique differences of each employee are respected and valued. This inclusive culture fosters collaboration, flexibility, and fairness, enabling the organization to effectively meet the varying needs of its customers. As an Equal Opportunity Employer, First Hospitality promotes a work environment that is welcoming and supportive for all staff members.

The role of Sous Chef at First Hospitality is a critical position within the culinary team, working directly under the guidance of the Executive Chef. This role demands not only a comprehensive understanding of culinary techniques but also a passion for mentoring and developing culinary talent. The Sous Chef collaborates closely with the Executive Chef and the Food and Beverage Management team to influence menu planning and development, productivity enhancements, cost control, and ordering processes that align with the hotel's business objectives. A key responsibility of this role is to uphold the integrity of the food served and maintain high standards of cleanliness and culinary space maintenance.

This position is ideal for a culinary professional with a minimum of five years of progressive experience in multi-service hotel or restaurant environments who aspires to advance to the role of Executive Chef. The Sous Chef acts as a crucial partner to the leadership team, contributing to an exceptional guest experience by fostering a united and professional culinary team. Coaching, mentoring, recruitment, scheduling, and motivation of culinary staff are central to this role, with an emphasis on nurturing ideas and fostering a culture of continuous growth and development. Additionally, the Sous Chef works collaboratively with other hotel departments such as Sales, Banquets and Catering, and Hotel Operations to ensure that food and beverage offerings are seamlessly integrated into the overall guest experience.

This role also requires a hands-on approach to monitoring physical facilities and culinary equipment, coordinating with engineering and third-party vendors to maintain and improve kitchen operations. The Sous Chef serves as a subject matter expert in food and culinary techniques, possessing deep knowledge of the culinary styles most relevant to the hotel's F&B concepts. This expertise is shared thoughtfully with team members to encourage learning and skill enhancement without judgment or reprimand.

Employment with First Hospitality offers a competitive benefit package starting from day one, including insurance enrollment, paid time off, holiday pay, and 401(k) plan enrollment after 30 days. Employees also enjoy free parking, hotel and travel discounts at worldwide destinations, professional development opportunities, and a supportive workplace culture recognized as a great place to work. This position offers a unique career growth opportunity in a company committed to the professional advancement and personal well-being of its employees, making it an excellent fit for those motivated to succeed in the hospitality industry.