Job Description

WHAT YOU WILL BE DOING:
Ready for a sizzling career move Engaging service delicious cuisine and legendary views make every special event at Swisstel Chicago a truly memorable experience. You will play a pivotal role in our kitchen working alongside an incredibly talented team. The food you prepare cook and serve makes our guests smile and wanting more in our awardwinning hotel!

Reporting to the Executive Chef & Director Food & Beverage the Executive Sous Chef will coordinate and ensure the smooth and efficient flow of the culinary operations in each kitchen. Maintaining and enhancing the food products through a creative menu development and presentation the Executive Sous Chef will promote the companys vision to become a highly recognized brand respected for its service delivery diversity in design contemporary Swiss attributes and Vitality through example.

• Conduct daily shift briefings to kitchen colleagues
• Conduct monthly culinary meetings to address colleague issues
• Attends BEO & 10day meetings budgeting and forecasting meetings
• Presents at all colleagues / all manager meetings as and when required

• To develop and implement training programs and conduct training sessions and manage employee performance through training coaching and developing and ensure all training complies with legislation.
• To train all kitchen staff on reducing wastage and monitoring consumption of highpriced items to ensure consumption is appropriate and in support of our Sustainability and Planet 21 commitment

• Actively share ideas opinions & suggestions in weekly Executive Sous Chef meeting

• Conduct employee performance reviews and following up in a timely manner.
• To maximize departmental productivity while maintaining and improving our Guest and Colleague satisfaction.
• Maintain consistent staffing levels by monitoring the forecast and the actual occupancy of hotel rooms & Banquets meeting & events; scheduling colleagues utilizing Watson
• Promote a safe working environment by ensuring all colleagues are working in compliance with health and safety guidelines and regulations.
• To compile and review all food orders to ensure that the appropriate food cost is maintained at all times.
• Working together with the F&B Department to create and implement new menus in all areas to ensure our offerings remain Current Innovative Standardized and Profitable.
• Drive menu engineering and encourage all colleagues to get involved in menu creations.
• Create and implement initiatives to increase food revenue and reduce expenses.
• Maintain department standards in accordance with company operating procedures.
• Inspire coach and guide all colleagues to showcase their talents.
• Together with the Executive Chef and Executive Sous Chef ensure that the kitchen department is represented at all relevant meetings and with all relevant departments.
• Manages recruitment selection training & the performance evaluation process including documentation of performance shortfalls of all related culinary staff
• Ensures that all culinary colleagues are fully aware of house rules and regulations.
• Teaches guides and monitors new staff on job performance; ensure colleagues execute tasks promptly and correctly by following policies procedures standards and guidelines at all times
• Manages proper annual vacation scheduling of all kitchen colleagues while maintaining Swisstels quality standards; approves and keeps updated records of staff vacation public holidays and medical leave.
• Promotes a Fun/ Professional and Disciplined work environment
• Supports/Coaches/Leads & motivate kitchen colleagues by creating a professional and happy work environment ensuring that all hotel information is properly communicated and responding to staff complaints suggestions and feedback.
• Has a good understanding of  inventories pricing cost controls requisitioning and issuing supplies and equipment for food production reports and costs menus
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Promotes Health Safety and Vitality  at all times
• Ensures proper hygiene as per Illinois Department of Health
• Liaises daily with Banquet Managers to keep open lines of communication & guest feedback
• Continues to create and expand on Vitality menus & set up
• Ensures daily orders are placed and accurate according to business volume
• Actively participate in each kitchen miseenplace to ensure quality standards are met
• Any other tasks that may be assigned

• Physical aspects of the position include but are not limited to the following: 

• Frequent walking throughout the shift

• Occasional lifting and carrying up to 50 lbs
• Occasional bending kneeling pushing pulling walking and standing
• Occasional ascending or descending ladders stairs and ramps  

Qualifications :

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Have a strong working knowledge of various cuisines
• Minimum 2 years of Sous Chef experience
• Previous experience in a 4 star luxury hotel environment
• Fine Dining experience a definite asset
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School
• Proven track record of cost control including food equipment labor and waste management to meet the food quality goals and the hotels financial goals.
• Enthusiastic outgoing personality who is very guest driven
• Demonstrate real passion for menu planning and leadership
• Responsible for State & Federal Food Handlers certification (mandatory)
• Must be able to work any shift assigned such as holidays weekends mornings afternoons and evenings.

Remote Work :

No

Employment Type :

Fulltime

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