Sous Chef/Kitchen Manager

The Renaissance Chicago O’Hare is seeking an energetic, hands\-on, and detail\-oriented **Sous Chef / Kitchen Manager** to support our culinary team and daily food and beverage operations. This position plays a key role in delivering exceptional dining experiences across our hotel outlets, banquets, and catered events while maintaining the highest standards of food quality, safety, sanitation, and service. The ideal candidate is a passionate culinary leader who thrives in a fast\-paced hotel environment and can effectively balance hands\-on cooking with team leadership, kitchen organization, cost control, and operational execution. Working closely with the Executive Chef and Food \& Beverage leadership, the Sous Chef / Kitchen Manager will help ensure consistent culinary standards and a positive experience for both guests and associates. Essential Duties \& Responsibilities * Supervise and coordinate daily kitchen operations, including food preparation, cooking, plating, and service, ensuring consistency, quality, and adherence to established recipes and standards. * Lead, coach, and develop culinary team members through effective communication, training, delegation, and shift management. * Assist the Executive Chef with planning and executing food production for the hotel’s restaurant, room service, banquets, meetings, catered events, and other food and beverage outlets. * Maintain proper food preparation, storage, labeling, and rotation procedures to ensure freshness, quality, and food safety. * Monitor inventory levels and assist with ordering, receiving, storage, and inventory control to minimize waste and ensure adequate product availability. * Assist with food cost management, portion control, waste reduction, and other cost\-control initiatives while maintaining quality standards. * Ensure compliance with all applicable health, sanitation, food safety, and hotel standards, including proper cleaning and sanitizing procedures. * Assist with menu development and seasonal offerings in partnership with the Executive Chef and Food \& Beverage leadership, considering guest preferences, dietary requirements, product availability, and cost considerations. * Coordinate banquet and event food production to ensure accurate quantities, proper timing, presentation, and execution according to event specifications. * Maintain a clean, organized, and safe kitchen environment and ensure culinary equipment is properly used and maintained. * Conduct pre\-shift meetings and communicate daily priorities, special events, VIP requirements, menu changes, and operational updates to the culinary team. * Collaborate effectively with Front Office, Housekeeping, Engineering, Sales \& Catering, and Food \& Beverage teams to support seamless hotel operations. * Respond to guest and operational needs professionally and promptly, helping to resolve food quality or service concerns. * Support scheduling, labor management, and staffing needs while maintaining appropriate coverage for business levels. * Ensure all culinary associates follow hotel policies, procedures, safety requirements, and service standards. * Assist with training and onboarding new culinary team members and provide ongoing coaching and feedback. * Perform other duties as assigned by the Executive Chef or Food \& Beverage leadership. Qualifications * Previous supervisory or leadership experience in a high\-volume hotel, restaurant, banquet, or catering kitchen. * Culinary experience in a full\-service hotel environment is strongly preferred. * Banquet, catering, restaurant, and/or room service experience is highly desirable. * Strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations. * Knowledge of food safety, sanitation, proper food handling, and health department requirements. * Experience with inventory management, portion control, food cost, and waste reduction. * Ability to lead, motivate, train, and develop a diverse culinary team. * Strong organizational skills with the ability to prioritize multiple tasks in a fast\-paced environment. * Excellent communication and teamwork skills with the ability to collaborate effectively across hotel departments. * Ability to work a flexible schedule, including evenings, weekends, and holidays, based on business needs. * Culinary degree or formal culinary training preferred, but equivalent professional experience will be considered. * Food safety certification such as ServSafe is preferred. What We’re Looking For We are looking for a culinary leader who brings **passion, accountability, teamwork, and attention to detail** to every shift. The successful candidate will lead by example, take pride in developing associates, and understand that exceptional hospitality starts behind the scenes. Join the team at **Renaissance Chicago O’Hare** and help create memorable culinary experiences for our guests while supporting a culture of excellence, teamwork, and hospitality. Pay: $65,000\.00 per year Benefits: * Dental insurance * Food provided * Health insurance * Paid time off * Referral program * Vision insurance Work Location: In person