Sous Chef - Ritz-Carlton, Chicago

Sous Chef - The Ritz-Carlton, Chicago

Apply for the Sous Chef role at Sage Hospitality Group.

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute.

Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.

Recognized as the gold standard of hospitality, The Ritz‑Carlton selects only the most passionate and skilled hospitality professionals. As part of our team, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other.

• 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 in accordance with franchise standards.
• Manage human resources in the production and preparation areas of the kitchen: 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 or 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 or exceeded while quality is maintained or improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

• High school education or equivalent.
• Manager Allergens Certification.
• Food Safety Manager Certification.

• Experience required by position is from one to two full years of employment in a related position with this company or another organization.

• Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Lifting, pushing, pulling and carrying are essential primarily because of the heavy production associated with banquets. Items include food and small equipment—75% of the time.
• Bending of the knees becomes necessary when using the lower oven for cooking, 5–10 times a day.
• Mobility—full range of mobility and the ability to travel 30–50 feet on a regular basis throughout the day.
• Continuous standing—during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is properly prepared.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to read, write and analyze to fulfill budget.

Inside 100% of the 8‑hour shift. Going into the freezer the temperature can be –10 degrees. On the front line, temperatures can be over 100 degrees.

• Medical, dental, & vision insurance
• Independent PTO Program
• Eligibility to participate in the company’s 401(k) program with employer matching
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company‑paid short‑term disability
• Employee Assistance Program
• Great discounts on hotels, restaurants, and much more

$65,000 – $75,000/Annual