Sous Chef

Convene•Chicago, IL

11d

About The Position

Convene Hospitality Group is seeking a Sous Chef to join its culinary team at Convene Willis Tower. Reporting to the Executive Chef, the Sous Chef helps lead daily kitchen operations, execute menus, and deliver high-caliber dining experiences across meeting and event spaces. The role is suited to someone experienced in high-volume foodservice, particularly conference-style catering, with a focus on food quality, presentation, sanitation, and budgeted food costs. The Sous Chef supports ordering, inventory, menu development, and company cost-saving initiatives. The position also involves maintaining knowledge of menus and recipes, supporting training programs, participating in client satisfaction activities, and fostering a kitchen environment that encourages learning and growth through hands-on leadership, delegation, and follow-up. The role requires operating common kitchen equipment and performing physical tasks, including lifting objects of up to 30 pounds without assistance.

Requirements

An A.O.S. degree in Culinary Arts or a culinary certificate and the required experience.
At least 3 years of progressive culinary or kitchen management experience, depending on formal degree of training.
Experience with modern technology, including the MS Office suite, Outlook, and internal systems and programs that facilitate food and beverage standards.
Ability to move, lift, carry, push, pull, and place objects weighing up to 30 pounds without assistance.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to stand, sit, or walk for an extended period.

Nice To Haves

Fine dining experience is highly desirable.
Knowledge of café operations is a plus.
Experience with extensive catering, including high-volume, complex foodservice operations, is desirable.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.

Responsibilities

Assist with maintaining budgeted food costs, ordering, menu development, sanitation, and overall food quality and presentation.
Assist with daily ordering and inventory.
Maintain full knowledge of menus, recipes, and other pertinent information.
Participate in company-wide cost-saving initiatives.
Cooperate with the implementation of cooperative training programs.
Collaborate on the development and curation of menus and specials while developing culinary knowledge.
Maintain constant sanitation, organization, and proper food handling.
Cultivate a kitchen environment conducive to learning and growth through hands-on leadership, delegation, and follow-up.
Participate in client satisfaction programs and activities, including following up with front-of-house teams.
Lead pre-shifts and recurring property leadership meetings.
Operate common kitchen equipment.