Sous Chef

First Hospitality is a prominent hotel development, investment, and management company headquartered in Chicago and established in 1985. Known for its strategic vision of creating value through excellence and innovation, First Hospitality is dedicated to fostering an inclusive and collaborative work environment where diversity is respected and valued. The company takes pride in attracting and retaining a high-performing and diverse workforce to better serve the various needs of its customers. As an equal opportunity employer, First Hospitality promotes fairness and flexibility, encouraging professional growth and dedication throughout its hotels. The organization offers an array of benefits starting from day one, including insurance enrollment, paid time off, and holiday pay. Additionally, employees have access to a 401(k) plan after 30 days, hotel and travel discounts worldwide, and opportunities for professional development and advancement.

The role of the Sous Chef at First Hospitality is pivotal in maintaining the culinary standards and operations within the hotel environment. Reporting directly to the Executive Chef, the Sous Chef works closely alongside the Executive Chef and the Food and Beverage management team to collaborate on menu planning, development, productivity, menu cost control, and timely ordering processes to meet business demands. This role requires someone with a solid background in culinary techniques relevant to the hotel’s food and beverage concepts and aims to groom the candidate for eventual transition into an Executive Chef position. The ideal Sous Chef is a leader and mentor who is passionate about cuisine and dedicated to providing exceptional guest experiences. This position demands not only culinary expertise but also strong leadership and interpersonal skills to support, coach, and develop culinary team members while ensuring cleanliness, safety, and efficient operations in the kitchen. Additionally, the Sous Chef plays a key role in recruitment, training, scheduling, supervising, and motivating culinary associates to nurture talent and ensure succession planning within the culinary program. Collaboration with hotel departments such as Sales, Banquets & Catering, Food & Beverage, and Hotel Operations is essential to deliver a seamless guest experience. The Sous Chef is regarded as a subject matter expert in culinary techniques and the history of cuisines pertinent to the hotel’s offering, guiding others with patience and encouragement to enhance their knowledge and skills in the food preparation and culinary arts. This is a fast-paced, demanding role requiring physical stamina and a strong professional attitude, with responsibilities carried out in warm kitchen environments and involving lifting and moving supplies. Candidates should have a demonstrated commitment to kitchen discipline, consistency, accountability, and leading by example, contributing positively to the team and overall hotel success.