Sous Chef

Company Description Carlisle Banquets is a hospitality venue specializing in weddings, corporate events, social gatherings, and large-scale celebrations. Located in Oak Brook, IL, the center offers flexible event spaces, professional catering services, and personalized event coordination. The culinary team focuses on high-quality ingredients, thoughtful menu design, and attentive service to create memorable experiences for guests. As an employer, The Carlisle provides a collaborative environment where team members can develop their skills in banquet operations and upscale food service. Role Description The Sous Chef is a full-time, on-site role based at The Carlisle in Lombard, IL. This role supports the Executive Chef in planning, preparing, and executing banquet and event menus, ensuring consistent quality, presentation, and portion control. Day-to-day responsibilities include supervising kitchen staff, coordinating food production for multiple events, managing prep lists, and monitoring food safety and sanitation standards. The Sous Chef assists with ordering and inventory, helps develop new menu items and specials, and participates in tastings with clients when required. This role is hands-on, requiring active participation on the line during events, efficient coordination with front-of-house teams, and the ability to adapt to changing event schedules and guest counts. Qualifications Strong culinary skills in hot and cold banquet production, plating, and presentation. Experience supervising kitchen teams, delegating tasks, and training staff. Knowledge of food safety, sanitation practices, and compliance with health regulations. Ability to manage multiple events, timelines, and menus in a high-volume environment. Experience in banquet, hotel, catering, or conference center kitchens preferred. Solid organizational and time-management skills, with attention to detail and consistency. Effective communication and collaboration skills with kitchen and front-of-house teams. Capability to stand for extended periods and lift moderate weights as part of daily duties. Formal culinary education or equivalent professional kitchen experience strongly preferred. Availability to work evenings, weekends, and holidays as required by event schedules. #J-18808-Ljbffr