Executive Sous Chef
Experience the Windy City from the heart of it all.
Loews Chicago Hotel, situated steps from Navy Pier and Magnificent Mile, offers guests spectacular city skyline and lake views, while enjoying the comforts of home.
Welcome to City Sophistication where convenience and relaxation meet.
Job SpecificEnsures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all dutiesRepresents Chef in his/her absenceAdministers and ensures adherence to departmental guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standardsEstablishes/oversees kitchen opening and closing operationsOversees food handlers in the preparation and production of all hot and cold food itemsApproves orders for raw food ingredients necessary to prepare all items on respective restaurant menusEnsures that all raw food ingredients are received and stored in the proper mannerOversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all timesOrganizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are metMonitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standardsEnsures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating orderReports all equipment maintenance needs to engineeringInterviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standardsFollows New Hire Training and onboarding procedures in accordance with hotel policyReviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changesAttends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotelCommunicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming eventsEvaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameConducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activitiesOther duties as assignedGeneralPromotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or areas of concernIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsQualificationsACF certification as Sous Chef or culinary degree from recognized culinary institute and equivalent experienceFive to seven years experience in quantity food production, in an upscale hotel or freestanding restaurantThree to five years Supervisory experience in multi outlet food production, in an upscale hotel environmentExcellent culinary skills and knowledge of food productions techniques and standardsThorough knowledge and understanding of kitchen equipment use and operationAbility to bend, stoop, stand, lift 35 poundsOutstanding leadership, management, organizational, and communication skillsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidaysSalary:
$14.
60 - $24.
23.
Estimated Salary: $20 to $28 per hour based on qualifications.
Loews Chicago Hotel, situated steps from Navy Pier and Magnificent Mile, offers guests spectacular city skyline and lake views, while enjoying the comforts of home.
Welcome to City Sophistication where convenience and relaxation meet.
Job SpecificEnsures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all dutiesRepresents Chef in his/her absenceAdministers and ensures adherence to departmental guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standardsEstablishes/oversees kitchen opening and closing operationsOversees food handlers in the preparation and production of all hot and cold food itemsApproves orders for raw food ingredients necessary to prepare all items on respective restaurant menusEnsures that all raw food ingredients are received and stored in the proper mannerOversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all timesOrganizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are metMonitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standardsEnsures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating orderReports all equipment maintenance needs to engineeringInterviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standardsFollows New Hire Training and onboarding procedures in accordance with hotel policyReviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changesAttends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotelCommunicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming eventsEvaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameConducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activitiesOther duties as assignedGeneralPromotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or areas of concernIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsQualificationsACF certification as Sous Chef or culinary degree from recognized culinary institute and equivalent experienceFive to seven years experience in quantity food production, in an upscale hotel or freestanding restaurantThree to five years Supervisory experience in multi outlet food production, in an upscale hotel environmentExcellent culinary skills and knowledge of food productions techniques and standardsThorough knowledge and understanding of kitchen equipment use and operationAbility to bend, stoop, stand, lift 35 poundsOutstanding leadership, management, organizational, and communication skillsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidaysSalary:
$14.
60 - $24.
23.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
