Executive Sous Chef

WHAT YOU WILL BE DOING :

Ready for a sizzling career move Engagingservice delicious cuisine and legendary views make every specialevent at Swisstel Chicago a truly memorable experience.

You willplay a pivotal role in our kitchen working alongside an incrediblytalented team. The food you prepare cook and serve makes our guestssmile and wanting more in our awardwinninghotel!

Reporting to the Executive Chef &Director Food & Beverage the Executive Sous Chef willcoordinate and ensure the smooth and efficient flow of the culinaryoperations in each kitchen.

Maintaining and enhancing the foodproducts through a creative menu development and presentation theExecutive Sous Chef will promote the companys vision to become ahighly recognized brand respected for its service deliverydiversity in design contemporary Swiss attributes and Vitalitythrough example.

• Conduct daily shiftbriefings to kitchen colleagues
• Conduct monthlyculinary meetings to address colleagueissues
• Attends BEO & 10day meetingsbudgeting and forecasting meetings
• Presents atall colleagues / all manager meetings as and whenrequired
• To develop andimplement training programs and conduct training sessions andmanage employee performance through training coaching anddeveloping and ensure all training complies withlegislation.
• To train all kitchen staff onreducing wastage and monitoring consumption of highpriced items toensure consumption is appropriate and in support of ourSustainability and Planet 21commitment
• Actively shareideas opinions & suggestions in weekly Executive Sous Chefmeeting
• Conduct employeeperformance reviews and following up in a timelymanner.
• To maximize departmental productivitywhile maintaining and improving our Guest and Colleaguesatisfaction.
• Maintain consistent staffinglevels by monitoring the forecast and the actual occupancy of hotelrooms & Banquets meeting & events;

schedulingcolleagues utilizing Watson

• Promote a safeworking environment by ensuring all colleagues are working incompliance with health and safety guidelines andregulations.
• To compile and review all foodorders to ensure that the appropriate food cost is maintained atall times.
• Working together with theF&B Department to create and implement new menus in allareas to ensure our offerings remain Current InnovativeStandardized and Profitable.
• Drive menuengineering and encourage all colleagues to get involved in menucreations.
• Create and implement initiatives toincrease food revenue and reduceexpenses.
• Maintain department standards inaccordance with company operatingprocedures.
• Inspire coach and guide allcolleagues to showcase their talents.
• Togetherwith the Executive Chef and Executive Sous Chef ensure that thekitchen department is represented at all relevant meetings and withall relevant departments.
• Manages recruitmentselection training & the performance evaluation processincluding documentation of performance shortfalls of all relatedculinary staff
• Ensures that all culinarycolleagues are fully aware of house rules andregulations.
• Teaches guides and monitors newstaff on job performance; ensure colleagues execute tasks promptlyand correctly by following policies procedures standards andguidelines at all times
• Manages proper annualvacation scheduling of all kitchen colleagues while maintainingSwisstels quality standards; approves and keeps updated records ofstaff vacation public holidays and medicalleave.
• Promotes a Fun / Professional andDisciplined workenvironment
• Supports / Coaches / Leads &motivate kitchen colleagues by creating a professional and happywork environment ensuring that all hotel information is properlycommunicated and responding to staff complaints suggestions andfeedback.
• Has a good understanding of inventories pricing cost controls requisitioning and issuingsupplies and equipment for food production reports and costsmenus
• Ensure storeroom requisitions areaccurate to minimize repeat visits
• PromotesHealth Safety and Vitality at alltimes
• Ensures proper hygiene as per IllinoisDepartment of Health
• Liaises daily with BanquetManagers to keep open lines of communication & guestfeedback
• Continues to create and expand onVitality menus & set up
• Ensures dailyorders are placed and accurate according to businessvolume
• Actively participate in each kitchenmiseenplace to ensure quality standards aremet
• Any other tasks that may beassigned

Physical aspects of theposition include but are not limited to thefollowing :

Frequentwalking throughout theshift

• Occasional lifting and carryingup to 50 lbs
• Occasional bending kneelingpushing pulling walking and standing
• Occasionalascending or descending ladders stairs andramps

Qualifications :

YOUREXPERIENCE AND SKILLSINCLUDE :

• Have a strongworking knowledge of various cuisines
• Minimum 2years of Sous Chef experience
• Previousexperience in a 4 star luxury hotelenvironment
• Fine Dining experience a definiteasset
• Strong understanding ofHACCP
• Accreditation from a recognized CulinarySchool
• Proven track record of cost controlincluding food equipment labor and waste management to meet thefood quality goals and the hotels financialgoals.
• Enthusiastic outgoing personality who isvery guest driven
• Demonstrate real passion formenu planning and leadership
• Responsible forState & Federal Food Handlers certification(mandatory)
• Must be able to work any shiftassigned such as holidays weekends mornings afternoons andevenings.

RemoteWork : EmploymentType :

EmploymentType : Fulltime

Fulltime