The Stella Hotel & Ballroom - Sous Chef-Banquets OEM

About the role

Join our team as Sous Chef of Banquets! As the Sous Chef of Banquets, you’re the creative force behind the banquet kitchen, whipping up delicious bites that wow every guest. Whether you’re following classic recipes or inventing new favorites for special events, you make sure every dish looks and tastes amazing. You team up with the Executive Banquet Chef to keep everything spotless, safe, and organized, all while making smart choices to reduce waste and get the most from every ingredient. If you love mixing creativity with top‑notch standards, this is where you shine! This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly. The Stella Hotel & Ballroom is located in downtown Kenosha, surrounded by vibrant dining, boutique shopping, live entertainment, and the lakefront of Lake Michigan offering water sports, scenic trails, outdoor art, and peaceful waterfront views. The hotel celebrates birthdays and work anniversaries monthly with a cake celebration, fostering a community‑focused workplace.

Responsibilities

• Guest & Team Magic: Welcome everyone with a big smile, keep your chef style sharp, rally the team like it’s game day, and serve up positive vibes—making every guest feel special, every time!
• Aimbridge Excellence—Standards that Shine: Show up ready to roll and on time, upholding Aimbridge Hospitality’s standards so the hotel runs safe, smooth, and on point.
• Leadership Legends: Lead your kitchen crew like a culinary coach—motivate, train, and guide them to greatness while ensuring everyone has the skills and spirit for success; from hiring top talent to delivering tasty training sessions, you’re the secret ingredient behind a winning team.
• Kitchen Wizardry: Juggle kitchen budgets, keep the pantry stocked, and track every detail while leading your crew to culinary greatness—all with style and sparkling organization; master food costs, create impressive banquet displays, and keep the kitchen spotless so every meal and team moment is a win.
• Creative Cuisine: Create banquet menus and design food presentations for plating and buffets—make every meal a masterpiece.

Requirements

Minimum of 3 years progressive banquet kitchen experience (hotel or related field), plus supervisory experience and a valid driver’s license.

Qualifications

Proficiency in company‑approved computer programs (spreadsheets and word processing) and ability to manage financial data and basic arithmetic functions. Strong communication skills, quick decision‑making, and effectiveness in high‑pressure situations and problem‑solving with coworkers and guests.

Benefits

• Daily Pay (ask recruiter for details)
• Medical, Dental