What’s in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel.  This position should be filled by someone who has the intention of becoming an executive chef, as their next role.

What you’ll be doing…

• Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
• Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge

Requirements…

• Minimum of 1–3 years of culinary experience in a high-volume restaurant, hotel, resort, or similar food and beverage operation.
• Previous supervisory or leadership experience in a kitchen environment preferred.
• Strong knowledge of food preparation, cooking techniques, food safety, and sanitation standards.
• Experience assisting with staff training, scheduling, and daily kitchen operations.
• Ability to maintain quality and consistency while working in a fast-paced environment.
• Knowledge of inventory management, food cost control, and waste reduction practices.
• Excellent communication, organizational, and team leadership skills.
• ServSafe Certification or the ability to obtain certification within a specified timeframe preferred.
• Experience with Italian cuisine and steakhouse concepts is a plus.
• Hotel and/or Hilton-branded property experience is preferred but not required.

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company.  First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve.  FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness.  Equal Opportunity Employer.