Chef De Cuisine - Sable at Navy Pier

Maverick Hotels and Restaurantsis a free-thinking organization that challenges the process, shakes up the industry and brings unparalleled results to our projects by offering a stage for our team members to express their individual genius and unique talents. Employee success starts with a genuine partnership. Maverick is committed to creating high quality employment opportunities. We are dedicated to fostering a culture of inclusion and growing a diverse workforce. We strive for the Maverick spirit of substance over form, bringing the creativity and talent of inspired individuals together to accomplish great things. Come join us– become aMAVERICK! At Maverick, we’re more than a hotel—we’re a hub for travelers looking to stay close to the action and experience the best of the city. Our culinary offerings are a cornerstone of that experience, blending modern flavors with local inspiration to deliver memorable meals that fuel connection, comfort, and conversation. What You’ll Do • Lead the culinary operation with creativity, precision, and passion • Oversee the development and execution of seasonal menus that align with the brand and guest expectations • Ensure consistency in food quality, presentation, and flavor across all outlets and events • Manage daily kitchen operations, including staffing, scheduling, ordering, and inventory control • Maintain food and labor cost controls while ensuring guest satisfaction and operational efficiency • Foster a culture of training, mentorship, and continuous improvement within the culinary team • Partner with the Food & Beverage leadership team on promotions, events, and guest feedback • Uphold Hyatt brand standards while infusing local influence and innovation Who You Are • A dynamic, hands-on culinary leader with a minimum of 5 years’ experience in upscale hotel or restaurant kitchens • Passionate about food trends, local sourcing, and creating standout dining experiences • Experienced in managing kitchen operations, including team development, cost control, and health/safety compliance • Proficient in culinary systems and hotel platforms (Micros, purchasing systems, scheduling software, etc.) • Certified in food safety standards (ServSafe or equivalent). United Service Companies is committed to fostering, cultivating, and preserving a culture of diversity and inclusion. We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Our commitment extends beyond preventing discrimination and harassment; it’s about creating an environment where diverse backgrounds and perspectives are valued. We believe in the power of our people, the ideas they bring, and what we can accomplish together. Consistent with the Americans with Disabilities Act (ADA), all state & federal requirements, it is the policy of United Service Companies to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. United Service Companies also provides reasonable accommodations as required under the Pregnant Workers Fairness Act (PWFA) for limitations related to pregnancy, childbirth, or related medical conditions. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact the Recruitment Team 813-425-1985.