Job Description

Executive Sous Chef Location Chicago, IL (The Loop area) :

PURPOSE AND PERFORMANCE GOALS

The Executive Sous Chef is responsible for overseeing all culinary functions for the hotel. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Sous Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. banquets, room service, restaurants, bar/lounge, employee cafeteria) and all support areas (e.g., dish room, purchasing).

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Managing cost controls and controlling expenditures for the account
• Purchasing and managing inventory
• Assist in hiring, training and supervision of all cooks
• Maintains a safe, clean and organized kitchen adhering to all state/local health department regulations and safe work environment.
• Creates and implements new menus and individual menus according to LondonHouse standard recipes, guest specifications and inspects the food quality for consistency
• Monitors team performance, product quality and production flow

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Leads kitchen management team (Sous Chef and Culinary Supervisors)
• Provides direction for all day-to-day operations
• Ensures property policies are administered fairly and consistently
• Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met.
• Develops and assists in implementing guidelines and control procedures for inventory
• Assists in managing department controllable expenses including food costs, supplies, uniforms and equipment
• Knows and implements brand standards
• Demonstrating new cooking techniques and equipment to staff
• Ability to instill safety and sanitation habits in all employees.
• Teach culinary team the importance of consistency in preparation and presentation
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
• Responds to and handles guests problems and complaints
• Thorough knowledge of food handling and preparation techniques
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Coach and counsel employees to reflect LondonHouse service standards and procedures

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Prior experience in hospitality culinary management.
• Comprehensive knowledge of hotel F&B/Culinary function.
• Comprehensive knowledge of banquet operations.
• Demonstrated skills in leading a diverse team with varying degrees of experience.
• Ability to teach and inspire team members to be their best every day.
• Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed

Safety Requirements

Team members will be trained in the proper use and care of any assigned PPE. Team members are responsible to report defective, damaged or lost PPE, or equipment that does not fit properly.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Sous Chef

Pastry Cooks

Banquet Cooks

Line Cooks

EDUCATION AND/OR EXPERIENCE

High School graduate diploma or equivalent preferred. A minimum of 3-5 years of high volume Sous Chef experience required. Culinary Arts Degree, equivalent experience and training will be considered.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors, and fellow team members.

CERTIFICATES, LICENSES, REGISTRATIONS

State health department certificate for food safety, IL Sanitation License, CPR/First Aid certification

GROOMING STANDARDS

Team Members must maintain a neat, clean and well-groomed appearance. Specific guidelines will be explained during the orientation process.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job with or without reasonable accommodation. Must be able to push/pull/lift up to 100 pounds. Job frequently requires standing, walking, kneeling, crouching, bending, stooping

Job Type: Full-time

Pay: $85,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• Referral program

Shift:

• 10 hour shift
• Evening shift
• Morning shift

Supplemental Pay:

• Bonus opportunities

Work Location: In person

Job Tags

Holiday work, Full time, Local area, Flexible hours, Shift work, Night shift, Afternoon shift,

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