SOUS CHEF

Park Hyatt Chicago stands as a beacon of luxury and creative innovation in the hospitality industry. Located just steps from the iconic Magnificent Mile, this distinguished hotel has recently completed a $60 million renovation that blends contemporary sophistication with the bustling energy of the city. Every facet of the hotel from its design to its service is meticulously crafted with intention, offering guests an elevated experience marked by elegance and refined attention to detail. The hotel is part of Hyatt's global network, recognized worldwide for its commitment to excellence, culture, and the development of future hospitality leaders. At the heart of Park Hyatt Chicago's culinary identity is NoMI, a modern American restaurant driven by French technique, local partnerships, and an unwavering passion for innovation. NoMI represents a collaborative, high-performance environment where culinary artists push the boundaries of creativity, celebrate seasonality, and craft dishes that delight and surprise. The culinary team at NoMI works seamlessly to bring innovative menus to life, whether through signature tasting menus or special event activations, reinforcing the restaurant's reputation for refined American cuisine with a French influence.

The role of Sous Chef at Park Hyatt Chicago is a prestigious hands-on leadership opportunity tailored for a highly skilled culinary professional with a sharp eye for detail, operational expertise, and a drive for exceptional dining experiences within a luxury setting. As a key culinary leader and brand ambassador for both Park Hyatt Chicago and NoMI, the Sous Chef will oversee the daily kitchen operations with a strong emphasis on evening service while remaining flexible to support all shift operations to maintain seamless culinary performance. This role demands a unique blend of culinary mastery, operational discipline, innovation, and mentorship. The Sous Chef is entrusted with leading the kitchen team by supervising food preparation, production, and service execution, ensuring every dish meets the brand's exacting quality standards. A vital responsibility is the ongoing development and coaching of the culinary team, fostering a culture of craftsmanship, accountability, and continuous improvement. Beyond kitchen leadership, the Sous Chef manages operational functions such as ordering, inventory management, cost control, scheduling, and payroll, all aligned to support financial goals and operational efficiency. Commitment to impeccable safety and sanitation practices is paramount, including thorough compliance with food safety standards and health regulations. Collaboration is another cornerstone of this position, requiring close partnership with the Executive Chef, Chef de Cuisine, food and beverage management, and other hotel teams to deliver exceptional guest experiences and support special events. Additionally, the Sous Chef plays a prominent role in guest engagement, personally connecting with diners and VIPs to elevate their dining experience and uphold NoMI's reputation for hospitality excellence. This position offers a competitive base salary ranging from $63,000 to $78,750, commensurate with experience, reflecting the value placed on culinary leadership at this prestigious establishment. Joining Park Hyatt Chicago means becoming part of a legacy where excellence is not just a standard but a way of life, providing an unmatched platform for career growth and creativity in the luxury hospitality sector.