Sous Chef

Onni Group of Companies • Chicago, IL

34d • $70,000 - $72,000

About The Position

The Sous Chef will manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes To support The Emily Hotel’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

Requirements

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.
• Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.
• Requires excellent vision for safety reasons.
• Requires moderate speech communications to communicate with other employees.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
• — Empathetic Leadership
• — Team Development & Mentorship
• — Union & Labor Relations Expertise
• — Culinary Excellence & Creativity
• — Conflict Resolution & Emotional Intelligence
• — Financial Acumen (Food Cost, Labor Cost)
• — Decisiveness Under Pressure
• — Cross-functional Communication
• Previous experience working in a kitchen supervisor role.

Nice To Haves

• Higher education degree in culinary arts, hospitality management or similar preferred.
• Previous experience in a FOH restaurant operations preferred.
• High school diploma or GED preferred.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Manage the procurement, receiving, storage and organization of products for the kitchen and other outlets daily.
• Partner with the Executive Chef & CDC in developing, costing, and executing seasonal menus and daily specials that reflect current culinary trends and guest preferences.
• Assume full leadership of kitchen operations in the CDC & Executive Chef's absence, maintaining seamless service continuity.
• Enforce rigorous food safety, sanitation, and HACCP protocols, maintaining compliance with all federal, state, and local regulations.
• Monitor and manage procurement, receiving, storage, and organization of all food and kitchen products.
• Demonstrate thorough knowledge of and strict compliance with the applicable Collective Bargaining Agreement (CBA), including scheduling, seniority, and disciplinary protocols.
• Build and maintain constructive, trust-based relationships with union stewards and represented team members, promoting a collaborative and respectful labor relations climate.
• Partner with HR and the Executive Chef to navigate grievance processes professionally and in accordance with established procedures.
• Administer scheduling, shift assignments, overtime, and disciplinary actions in full alignment with CBA provisions.
• Stay current on labor law updates and CBA amendments; proactively communicate relevant changes to kitchen leadership.
• Monitor, analyze, and control food and labor costs; prepare reports and schedules to ensure budget targets are met while maintaining quality standards.
• Assist in forecasting, ordering, and inventory management to minimize waste and maximize operational efficiency.
• Participate in the Accident Prevention Program to reduce workplace incidents and associated liabilities.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his/her absence.
• Perform special projects and other responsibilities as assigned.

Benefits

• Competitive pay and a Comprehensive Benefit Package
• Health Saving Account, Flexible Saving Account, Employee Assistance Program
• Annual Education Allowance
• Generous Referral Program
• Fun and collaborative company culture with lots of team-building events
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel

What This Job Offers

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