Sous Chef

First Hospitality is a dynamic and innovative hotel development, investment, and management company founded in 1985 and headquartered in Chicago. With a strategic vision focused on creating value through excellence and embracing a fresh approach to the hospitality industry, First Hospitality has established itself as a forward-thinking leader dedicated to delivering outstanding guest experiences. Known for its commitment to fostering inclusive and diverse work environments, the company values its employees' unique differences, promoting collaboration, fairness, and flexibility in the workplace. As an equal opportunity employer, First Hospitality actively seeks to attract and retain a high-performing team that can meet the evolving needs of its diverse clientele across various hotel properties and destinations worldwide.

The Sous Chef role at First Hospitality offers an exciting opportunity for a culinary professional eager to advance their career in hotel food and beverage services. Reporting directly to the Executive Chef, the Sous Chef collaborates on menu planning, development, productivity, menu cost controls, and ordering processes to ensure that culinary production aligns with business goals and guest expectations. This position is best suited for someone aiming to progress to an Executive Chef role, possessing a solid foundation in culinary techniques applicable to the hotel’s food and beverage concepts. The Sous Chef is a vital leader within the kitchen, working closely with the Executive Chef, other Sous Chefs, and the food and beverage management team to uphold superior food quality, cleanliness, and operational efficiency.

The role requires a hands-on approach, with responsibilities spanning team mentorship, coaching, and fostering professional growth among culinary staff. This includes actively participating in recruitment, training, scheduling, and motivating culinary associates to ensure high standards are consistently met. The Sous Chef also plays a critical part in maintaining kitchen facilities and equipment, coordinating with engineering and third-party vendors to address any issues promptly. A fundamental aspect of the position is the ability to collaborate cross-functionally with sales, banquets and catering, food and beverage, and general hotel operations teams, ensuring a seamless and exemplary guest experience.

First Hospitality provides robust benefits from the day one of employment including insurance enrollment, paid time off, and holiday pay. The company also offers 401(k) enrollment after 30 days, professional development opportunities, and exclusive hotel and travel discounts to worldwide destinations. This commitment to employee welfare demonstrates First Hospitality’s dedication not only to customer satisfaction but also to cultivating a rewarding and sustainable work environment for its team. The Sous Chef position is a challenging yet fulfilling opportunity for culinary professionals who thrive in a high-volume, fast-paced setting and who are passionate about delivering exceptional dining experiences while developing their careers within a supportive, growth-oriented company.