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Job Description
Sous Chef The Forester Hotel, a Hyatt Place Hotel Lake Forest, IL Job Details Part-time | Full-time $52,000 - $60,000 a year 8 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Opportunities for advancement Flexible schedule Referral program Qualifications Kitchen health and safety standards Food service workstation cleanliness Culinary experience Safety regulations Basic math Cooking High school diploma or GED Bar Sauce making techniques Kitchen management Measuring ingredients Safety standard operating procedures Restaurant experience Food preparation equipment operation Hotel experience Food Handler Certification Full Job Description
OUR STORY
The Forester Hotel is the natural selection for modern comfort and evolutionary service. Founded on the motto of "Love of Science and Nature," the city of Lake Forest blends preservation and progress—from open lands backing onto office parks to the cobblestone streets of historic Market Square. As an upscale Hyatt property, we are committed to delivering refined hospitality through thoughtful service, strong operational integrity, and an engaged team culture. Our success is driven by collaboration, creativity, elevated culinary experiences, and a passion for excellence behind the scenes and on the guest-facing floor.
BENEFITS
Competitive compensation package Full benefits package, including medical, dental, vision, 401(k) with matching, and paid time off Growth-focused company with opportunities for advancement through strategic acquisition and development Hotel discounts at Hyatt locations worldwide
JOB DESCRIPTION
At The Forester Hotel, a luxury full-service property, the Sous Chef plays a vital leadership role in delivering an exceptional culinary experience that reflects the elegance and standards of our brand and restaurant The Oaken Bar & Bistro. This position supports the Executive Chef in overseeing all kitchen operations, ensuring excellence in food quality, presentation, and consistency across all dining outlets and events. The Sous Chef leads by example—demonstrating professionalism, creativity, and precision while cultivating a culture of teamwork and culinary excellence. A commitment to quality, safety, and hospitality is essential, as is the ability to inspire and develop the culinary team to achieve peak performance. The Sous Chef upholds the highest standards of cleanliness, organization, and guest satisfaction while ensuring that every dish served embodies the distinctive dining experience of The Oaken Bar & Bistro .
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following duties are essential to the role (other duties may be assigned): Supervise kitchen operations, ensuring compliance with all F&B policies, standards, and procedures. Receive and properly store all food deliveries and daily requisitions; follow food safety standards including FIFO rotation, labeling, and proper storage in coolers, freezers, and dry storage. Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards; promptly report any spoilage or discrepancies to the Executive Chef. Prepare, cook, and plate menu items with precision, attention to presentation, portion size, and flavor consistency. Execute recipes consistently, following standard preparation methods and measurements. Set up and break down kitchen stations, ensuring all tools, mise en place, and equipment are clean, organized, and ready for service. Monitor and maintain food cost controls while upholding quality standards. Check inventory levels, rotate stock, and ensure proper storage to reduce waste. Assist in menu planning, food purchasing, and recipe development as directed by the Executive Chef. Train and supervise culinary staff, ensuring adherence to food handling, safety, sanitation, and recipe standards. Support both banquet and restaurant operations as needed, adapting to varying service styles and event types. Communicate effectively with team members and front-of-house staff to maintain a positive, team-oriented environment. Notify supervisors immediately of any equipment issues, unsafe conditions, or maintenance needs. Interact with guests as necessary to ensure satisfaction with food quality, presentation, and service standards.
PHYSICAL, MENTAL, AND ENVIRONMENTAL REQUIREMENTS
Physically and visually able to operate kitchen equipment, tools, computers, printers, and phones as needed. Continuous grasping, lifting (up to 50 lbs.), reaching, bending, and twisting throughout the shift. Able to stand and walk for up to 90% of the workday; sitting limited to short breaks. Exposure to hot, cold, and humid environments, as well as sharp tools, hot surfaces, and open flames. Ability to perform multiple tasks under pressure while maintaining attention to detail and safety standards. Ability to follow detailed instructions, adhere to recipes, and maintain proper sanitation and safety protocols. Capacity to maintain a professional, positive attitude and effectively communicate with staff, management, and guests.
QUALIFICATIONS
To perform this role successfully, the individual must be able to meet the following requirements, with reasonable accommodations provided for individuals with disabilities: Minimum of 2 years of experience in a culinary role in a professional, high-volume kitchen; luxury hotel or fine dining experience strongly preferred. Proven ability to prepare soups, stocks, sauces, and other foundational components of a diverse menu. Strong organizational skills with the ability to maintain a clean and efficient station under pressure. Ability to communicate clearly and respectfully with team members and supervisors. Eagerness to continue learning and mastering new cooking techniques and trends. Basic math skills required for measurement conversions, portion control, and recipe scaling. Ability to make informed decisions related to food preparation, storage, and service safety. Valid Food Handler and Sanitation Certification required by state regulations. BASSET (Beverage Alcohol Seller and Server Training) Certification preferred. High school diploma or GED required; culinary training or hospitality coursework is a plus. Flexible availability to support rotating shifts, including nights, weekends, holidays, and occasional overtime in response to business needs.
Job Types:
Full-time, Part-time Pay:
$52,000.00 - $60,000.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Referral program Vision insurance
