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Banquet Sous Chef

Company: Hyatt
Location: Chicago
Posted on: June 12, 2021

Job Description:

Davidson Hotels & Resorts is one of the largest and most successful independent hotel management companies in the industry. The combined experience of our team represents a breadth and depth of expertise that is unmatched, and we believe our people are the cornerstone of our success. We are committed to making Davidson a great place to work and provide the foundation for building successful careers. If you share our passion for delivering hospitality where details matter, apply today to join our team!

The Sous Chef- Banquets assists in the directing and perfecting the presentation and portioning of food according to Davidson standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Complete daily food requisition and oversee specials utilizing and build-up of overstock. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with company policies and procedures. Order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.



  • College degree or certification in culinary field/hospitality field preferred.
  • Minimum 2 years kitchen management experience required in both a la carte & banquet operations.
  • Minimum 5 years cooking experience.
  • Food/Beverage Service Worker Permit, where applicable.
  • Ability to communicate effectively with the public and other Team Members.
  • Read, write and speak and understand English.
  • Ability to understand financial goals and accomplish them.
  • Ability to work extended hours when business necessitates.

EOE/AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hotels & Resorts is a drug free workplace. Pre-employment drug test and background check required.

Source: Hyatt Brands

Keywords: Hyatt, Chicago , Banquet Sous Chef, Other , Chicago, Illinois

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