Executive Sous Chef

Charlestowne Hotels • Lake Forest, IL

2d

About The Position

The Executive Sous Chef assists the Executive Chef and/or Food & Beverage Director in maintaining high food quality, achieving food and beverage revenue and profit goals, and fostering a positive work environment. The role supervises on-duty kitchen staff and exemplifies the company’s culture. It reports directly to the Executive Chef, then to the Food and Beverage Director, and ultimately to the General Manager.

The position supports kitchen business strategy and operations, creates a positive and engaging environment for employees, and helps deliver an exceptional dining experience through consistent food quality. It assists with seasonal menus and daily specials, coordinates kitchen service with restaurant and banquet operations, and manages daily kitchen operations when the Executive Chef is absent. The role also supports staff selection, training, and development; monitors food safety, sanitation, equipment, and workplace safety; and provides feedback on monthly financial reporting. Flexible hours, including evenings, weekends, and holidays, are required.

Requirements

• High school diploma.
• Three years of experience in a culinary leadership role at a hotel or upscale food and beverage establishment.
• Ability to read, write, convert measurements, and follow a recipe.
• ServSafe certification.
• Positive, upbeat attitude and personality.

Nice To Haves

• Degree from a recognized culinary institution.

Responsibilities

• Participate in developing and implementing kitchen business strategies aligned with the company’s mission, vision, values, and strategies.
• Create a positive, fun, and creative work environment through communication and reinforcement of company culture.
• Maintain food quality and consistency to deliver an exceptional dining experience.
• Provide employees with the tools and work environment they need to succeed, and develop practices that support employee engagement.
• Assist the Executive Chef and/or Food & Beverage Director with daily specials and new menus featuring seasonal ingredients from local vendors and reflecting culture and current trends.
• Coordinate service with restaurant and banquet operations.
• Manage daily kitchen operations when the Executive Chef is absent, including line checks, pre-shift meetings, cleaning schedules, equipment checks, and oversight of the culinary team.
• Ensure proper food handling and sanitation, including completion of HACCP and Time and Temp logs.
• Ensure stations are set up on time and food is covered, dated, stored, and rotated properly.
• Check the temperature of stored and prepared foods and taste food items for quality before service.
• Use food preparation tools according to manufacturers’ instructions.
• Close the kitchen properly and follow station closing checklists.
• Maintain an organized and sanitized work area and tidy, appropriately stocked storage areas.
• Help select, train, and develop department personnel.
• Maintain a safe work environment; report unforeseen circumstances, maintenance needs, faulty equipment, accidents, injuries, and unsafe conditions.
• Follow company safety and security policies and procedures.
• Ensure the culinary team maintains a professional appearance, clean uniforms, and proper grooming standards.
• Protect confidential information and company assets.
• Provide regular feedback and insight on monthly financial reports, identifying successes and opportunities.
• Work flexible hours, including evenings, weekends, and holidays.
• Perform other duties as assigned and represent the hotel and management company positively and professionally.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED