Executive Chef

A high profile and very unique opportunity is available for an extremely talented Executive Chef in downtown Chicago at theWit Hotel.

The hotel continues to receive international and national acclaim for its creative, diverse and comprehensive food and beverage programs.

The Executive Chef position is the senior leadership role for a very talented team of Chef's and culinarians that represent ROOF, rated #3 Rooftop in the world, State and Lake Chicago Tavern, a destination experience, a first class banquet department, and In Room Dining.

If you are experienced and possess a dynamic background and are looking for a special opportunity in a world class city then we want to hear from you!

Duties and Responsibilities

SKILLS :

Hit Apply below to send your application for consideration Ensure that your CV is up to date, and that you have read the job specs first.

The Executive Chef provides the leadership necessary to produce extraordinary results, both in terms of driving excellence in creative food development and financial results.

Technically, the EC plans, organizes, controls and directs the work of a diverse team in the culinary division responsible for food preparation while ensuring superior quality and consistency.

Manages food and labor costs to maximize efficiency, profitability, and sanitation to exceed company standards and budgetary benchmarks.

RESPONSIBILITIES :

Direct the daily execution of all assigned kitchen's food production and service execution while establishing and maintaining procedural guidelines, policies and standards pertaining to the overall food and beverage operations.

Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses' cost controls.

• Collaborate with F&B Director to design menus to be current and provide unique culinary experience while maximizing profits and controlling costs.
• Seek opportunities to establish the hotel's restaurant prominent position within the competitive market.
• Participate in special events and promotional functions, maintaining a high profile with current and prospective guests.
• Remain current with culinary trends in the industry.
• Provide direct and general supervision to culinary team; ability to develop and mentor internal talent.
• Establish and ensure compliance with health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Exhibit good working knowledge of meeting budgeted labor / food cost.
• Conduct performance evaluations. Coach and direct activities to achieve desired performance.
• Follow up and ensure that the agreed upon action and developmental plans identified during the evaluation process are being put into effect.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Manage the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.

ADDITIONAL QUALIFICATIONS :

• Must be organized, and able to lead a team while working under pressure.
• Demonstrated outstanding leadership, communication, and training ability.
• 5+ years as an Executive Chef / Senior Manager in a structured, high volume establishment.
• Excellent written and verbal communication skills.
• Must be flexible with schedule, able to work different shifts.
• Must be able to work extended shifts of 10 hours or more as business dictates.

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