Chef

What’s the job?

The Chef is responsible for coordinating, supervising, and directing all aspects of the hotel's food production and high quality products and service levels. The Chef is expected to provide training for all staff, meet all quality standards, establish and enforce food specifications, portion control, recipes, and sanitation. The Chef must control food and labor costs while maximizing guest satisfaction.

Your day-to-day

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner. Maintain a warm and friendly demeanor at all times.
• Maintain regular attendance in compliance with Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag when working.
• Comply at all times with Hotel standards and regulations to encourage safe and efficient hotel operations.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen area.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOIP's in all outlets.
• Ensure compliance with requisition procedures.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise, and direct the Stewarding Department.
• Compute daily food costs.
• Maintain and improve food costs on an ongoing basis.
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc...
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Direct and train all kitchen staff to ensure adequate operation in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report, and food cost report.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Attend all meetings as required.
• Communicate to engineering any physical maintenance problems.
• Assist Catering Sales on all special menus and price structures, assisting in "the close" at the request of Catering Sales Manager.
• Participate in required MOD program as scheduled.
• Perform any other duties as requested by the General Manager.

What we need from you

• A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to life, carry, push, pull or otherwise move objects.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc, from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work and understand financial information and data, and basic arithmetic functions.

Job Type: Full-time

Pay: $75,000.00 - $80,000.00 per year

Shift:

• Day shift
• Evening shift

Ability to Commute:

• Gurnee, IL 60031 (Preferred)

Work Location: In person

Salary : $75,000 - $80,000