Sous Chef
$61,360–$68,640 year
On-site · Chicago, Illinois, United States
Job Summary
The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels. Responsibilities include ordering and requisitioning banquet products, coordinating and supervising production and presentation for client functions, ensuring safety and sanitation, training staff, and maintaining standards for food quality, portion control, and recipes. The role involves managing daily banquet culinary operations, line checks, inventory walks, assigning production duties, ensuring timely dinner service, maintaining kitchen logs, enforcing health guidelines, and delivering passionate guest service in line with Sonesta’s GUEST model. It is an in-person, hotel-kitchen role with an approximate 45-hour workweek and a pay range of $29.50–$33.00 per hour.
Required Qualifications
- Experience in banquet and catering kitchen operations
- Ability to coordinate menus, purchasing, scheduling, and food preparation
- Strong leadership and training abilities
- Knowledge of food safety and sanitation standards
- Experience managing multiple kitchen stations and walk-ins
- Ability to analyze banquet event orders and production planning
- Proficiency in inventory control and cost management
- Excellent communication and guest service skills
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