Sous Chef

First Hospitality, founded in 1985 and headquartered in Chicago, is a progressive hotel development, investment, and management company known for its innovative approaches and commitment to excellence. With a strategic vision focused on creating value for all stakeholders through a willingness to do things differently, First Hospitality has established a reputation for high standards and dynamic growth within the hospitality industry. The company values diversity and inclusivity, striving to build a workforce where all employees' differences are respected and valued. This approach not only enhances collaboration but also ensures flexibility and fairness, resulting in superior service for its customers. First Hospitality is proudly an Equal Opportunity Employer.\n\nThe role of Sous Chef at First Hospitality represents a critical leadership position within the culinary team. Reporting directly to the Executive Chef, the Sous Chef collaborates on menu planning and development, productivity enhancement, menu cost controls, and the ordering process to ensure food production aligns with business expectations. This position is ideal for individuals who possess a solid background in culinary techniques, particularly those related to the food and beverage concepts practiced within the hotel. The Sous Chef serves as an essential partner alongside the Executive Chef, other Sous Chefs, and the Food and Beverage management team, all united in delivering an exceptional guest experience.\n\nThis role not only demands culinary expertise but also requires a strong leadership presence, coaching responsibility, and the ability to foster a positive work environment. Key functions include mentoring and developing culinary team members, reinforcing the integrity of food quality and presentation, overseeing cleanliness and maintenance of culinary spaces, and participating actively in recruitment and scheduling. The Sous Chef must be proficient in observing and addressing operational conditions of kitchen facilities, working closely with various departments including engineering and hotel operations to implement improvements. A significant focus on continuous professional growth and succession planning is also expected, positioning the Sous Chef as a potential future Executive Chef.\n\nThis opportunity offers immediate benefits including insurance enrollment, paid time off, and holiday pay from day one, alongside a 401(k) plan after 30 days, and exclusive hotel and travel discounts. Professional development opportunities and pathways to promotion further support career advancement. Aspiring culinary leaders seeking to elevate their skills in an encouraging and innovative environment will find this role fulfilling and challenging, enabling impactful contributions to First Hospitality’s ongoing success and commitment to excellence in the hospitality sector.