Seville

Atop the roof of the Hilton Canopy in the Heart of The Loop, Seville is a rustically refined Mediterranean eatery by celebrity chef, hospitality developer and TV personality Fabio Viviani. This signature venue offers seasonally inspired dishes, including elevated takes on his favorite foods, as well as award winning wine offerings and cocktails. Seville features coastal favorites, house-made pastas, Neapolitan-style pizzas, barrel select bourbons, and an extensive wine list.

Position: Lead Line Cook/Hourly Supervisor

Duties

• Provide quality, and genuine, hospitality in a timely manner
• Ensure that guest’s feel important and welcome in the restaurant
• Unlock and secure the kitchen and storage areas
• Ensure all kitchen equipment is properly started up or shut down
• Perform pre-shift and post-shift kitchen inspections
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Monitor stock levels and report shortages to management
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Assists in overseeing and supporting BOH Staff
• Adheres to all company safety and sanitation policies and procedures
• Other duties as assigned
  
  

Requirements

• Passion for food and ensuring an excellent dining experience for all guests
• Energetic and genuine positive attitude while interacting with team-members and all guests
• A minimum of 5 years of kitchen leadership experience
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Proficient knowledge of systems and processes in food cost management
• Strong financial acumen; correct cash handling skills
• Ability to lead and empower a team
• Ability to taste and evaluate food and beverage products
• Must be flexible with schedule and able to work different shifts and shifts with undefined end times
• Be able to reach, bend, stoop and frequently lift up to 20 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).
  
  

We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon 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. If you are passionate about food and hospitality, we may be the place for you!