at HEI Hotels & Resorts in Chicago, Illinois, United States
Job Description
Banquet Sous Chef
Job Locations
US-IL-Chicago
Requisition ID
2023-38528
Category
Culinary and Stewarding
Position Type
Regular Full-Time
FLSA Status
Exempt
Location Name
CURRENT Restaurant
About Us
The W Hotel Lakeshore is the Chicago hotel to see and be scene, and CURRENT is where the fun happens! Located in the trendy Gold Coast neighborhood, CURRENT guests savor amazing waterfront views of Lake Michigan, Chef-driven fare and witty cocktails. The Living Room turns social at night, drawing in travelers and locals alike to be a part of Chicago's dynamic craft cocktail culutre. Whether in our dining room or in any of our 14,000 square feet of venue space, there is no doubt that we will deliver an unforgettable experience. Situated where you can people watch over Ohio Street Beach, walk to Navy Pier or shop along the Magnificent mile, there are endless possibilities to be a part of the scene!
Our associates are offered fantastic benefits to promote a healthy lifestyle including medical, dental and vision coverage, a comprehensive Employee Assistance Program and a commitment to work-life balance. Being a part of the CURRENT team also promotes personal and financial wellness through a 401K with match program, tuition reimbursement for food and beverage related classes or seminars, and market-relevant trainings to stay in the know of the dynamic Chicago bar and restaurant scene. Join our team and stay CURRENT!
Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!
We value U.S. military experience and invite all qualified military candidates to apply.
Overview
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities
Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his/her absence.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.
Qualifications
Two+ years of post high school education, culinary education is desirable.
Five+ years of employment in a related position.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
Benefits
HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers... For full info follow application link.
Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
