Sous Chef

Convene Hospitality Group•Chicago, IL

17d•$70,000 - $80,000•Onsite

About The Position

Convene Hospitality Group is seeking a Sous Chef for its culinary team at Convene Willis Tower. Reporting to the Executive Chef, the Sous Chef helps drive menu execution, lead daily kitchen operations, and deliver high-caliber dining experiences across meeting and event spaces. The role calls for experience in high-volume environments, particularly conference-style catering, and supports budgeted food costs, ordering, menu development, sanitation, food quality and presentation, and inventory. The Sous Chef maintains knowledge of menus and recipes, participates in cost-saving and training initiatives, and contributes to menu and specials development. Through hands-on leadership, delegation, and follow-up, the Sous Chef helps create a kitchen environment that supports learning and growth. The position also involves client satisfaction activities and collaboration with front-of-house teams.

Requirements

A.O.S. degree in Culinary Arts or a culinary certificate, along with required experience.
At least 3 years of progressive culinary or kitchen management experience, depending on formal degree of training.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Experience with modern technology, including Microsoft Office, Outlook, and internal systems and programs supporting 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 extended periods.
Ability to operate common kitchen equipment.

Nice To Haves

Fine dining experience is highly desirable.
Knowledge of café operations is a plus.
Extensive catering experience, including high-volume and complex foodservice operations, is desirable.

Responsibilities

Maintain full knowledge of menus, recipes, and other pertinent information.
Assist with maintaining budgeted food costs, daily ordering, and inventory.
Support menu development and the execution of menus and specials.
Help oversee daily kitchen operations and food quality and presentation.
Participate in company-wide cost-saving initiatives.
Cooperate with the implementation of training programs.
Maintain sanitation, organization, and proper food handling.
Use hands-on leadership, delegation, and follow-up to foster learning and growth in the kitchen.
Participate in client satisfaction programs and activities, including follow-up with front-of-house teams.
Lead pre-shifts and recurring property leadership meetings.