Executive Sous Chef - SL

About the job We are searching for an experienced Executive Sous Chef for the Museum of Science and Industry located in Chicago, IL. Join a role where your culinary leadership and creativity shape exceptional dining experiences every day. As the Executive Sous Chef, you will provide hands‑on guidance within a small but dynamic culinary operation—overseeing menu planning, program execution, and staff development. You’ll work closely with both internal partners and external clients, managing the full catering process from initial concept through seamless execution. In this role, you’ll support the Executive Chef in directing all kitchen operations within the convention center, ensuring consistent delivery of high‑quality food and service. You will lead and mentor the culinary team, uphold safety and sanitation standards, and play a vital part in executing diverse menus for large‑scale events, banquets, conventions, and hospitality services. This is an opportunity to make a direct impact on guest experience while driving operational excellence behind the scenes. The role of an individual contributor within the organization focuses on completing specific tasks and projects; contributing directly through their skills and expertise. Performs specialized technical tasks to support operations. Work is primarily achieved independently, however may collaborate with a team. Pay Range $61,710 per year - $79,860 per year What’s in it for you Contribute to menu creation and customization based on client needs, seasonal ingredients, and dietary requirements. Support high‑quality food preparation and presentation for large events. Oversee daily kitchen operations to maintain strong preparation, service, and quality standards. Coordinate with event managers to ensure food service aligns with event timelines. Maintain compliance with all health, safety, and food handling regulations. Assist with budget oversight, cost control, and waste reduction. Train, mentor, and motivate kitchen staff to enhance skills and efficiency. Supervise team communication and organization to support smooth operations. Collaborate with other departments to help deliver a seamless guest experience. What you’ll bring Experience as a Sous Chef or similar role in a high‑volume kitchen. Strong culinary knowledge across multiple cuisines and techniques. Leadership skills with the ability to develop and motivate staff. Solid organization and time management abilities. Ability to perform under pressure and manage multiple tasks. Knowledge of food safety, sanitation, and inventory practices. Clear, effective communication skills. Ability to work safely in tight, noisy, and temperature‑variable environments; able to lift up to 50 lbs. Flexibility to work nights, weekends, holidays, and extended hours. Requirements Education: Associate degree or equivalent experience. Related Experience: 1 year. What we offer Medical, Dental, Vision Care and Wellness Programs. 401(k) Plan with Matching Contributions. Paid Time Off and Company Holidays. Career Growth Opportunities and Tuition Reimbursement. EEO Statement We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please let us know. #J-18808-Ljbffr Sodexo