Sous Chef (À la Carte) — Hotel

Department: Culinary / Kitchen

Naperville, IL

$60K - $65K

Role Summary

We are seeking a hands-on Sous Chef to lead daily à la carte operations across our restaurants, in-room dining (IRD), and bar food service. You will drive food quality, consistency, and timely service during busy periods while supporting banquet operations when volumes require. This is a leadership role for someone who thrives on the line, holds high standards, and keeps the kitchen running smoothly under pressure.

Key Responsibilities

• Lead daily à la carte service for restaurant, in-room dining, and bar menus, ensuring quality and consistency on every plate.
• Supervise and coach line cooks and junior kitchen staff during prep and service, setting clear expectations for pace and standards.
• Maintain recipe specifications, portion control, and plating standards to deliver consistent guest experiences.
• Manage food safety, sanitation, and HACCP compliance across all kitchen areas, including cleaning schedules and temperature logs.
• Support inventory management through accurate ordering, receiving checks, stock rotation, and waste reduction.
• Control food costs by monitoring portioning, minimizing waste, and flagging variances to the Executive Chef.
• Step in to assist banquet operations during high-volume events, large covers, and seasonal peaks.
• Cover kitchen leadership duties in the absence of the Executive Chef or Executive Sous Chef.
• Collaborate with front-of-house teams to coordinate timing, special requests, and dietary needs.

Required Qualifications

• 3+ years of progressive culinary experience, with at least 1 year in a supervisory or lead role.
• Proven experience in à la carte service within a restaurant, hotel, or high-volume kitchen.
• Strong working knowledge of food safety standards, sanitation practices, and HACCP principles.
• Ability to read and execute recipes, plating guides, and portion specifications accurately.
• Must be able to lead a team and communicate clearly during fast-paced service.
• Valid food handler or equivalent food safety certification (or ability to obtain on hire).

Preferred Experience

• Experience across multiple outlets, including IRD and bar food service.
• Banquet or large-event production experience.
• Familiarity with inventory and ordering systems, plus cost-control reporting.
• Culinary diploma or formal apprenticeship.

Core Competencies

• Leadership: Directs and motivates a team while staying composed under pressure.
• Consistency: Holds firm on quality and plating standards across every shift.
• Organization: Manages prep, station readiness, and timing across multiple outlets.
• Cost awareness: Balances quality with smart use of product and labor.
• Communication: Coordinates effectively with kitchen and front-of-house teams.

Physical & Work Environment

• Ability to stand, walk, and work on the line for extended shifts.
• Must be able to lift and carry up to 50 lbs and move safely in a busy kitchen.
• Comfortable working in hot, fast-paced conditions near ovens, grills, and fryers.
• Availability to work evenings, weekends, holidays, and varied shifts based on hotel demand.

If interested please send your resume to jay@geckohospitality.com