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Sous Chef
The Emily Hotel
311 N Morgan St, Chicago, IL 60607, United States
The Emily Hotel hiring Sous Chef in Chicago, IL

The Emily Hotel hiring Sous Chef in Chicago, IL

The Emily HotelMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 18, 2022

Sorry, this job expired on Jun 18, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
Position Summary

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes

To support The Emily Hotel’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

 

Essential Duties and Responsibilities

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
  • Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
  • Promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Manage the procurement, receiving, storage and organization of products for the kitchen and other outlets daily.

 

OTHER DUTIES/RESPONSIBILITIES

Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Perform special projects and other responsibilities as assigned.

 

SUPERVISORY DUTIES  - 1-10 Associates

 

Competencies

Strategic Skills

Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

 

Operating Skills

Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

 

Courage

Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.

 

Energy and Drive

Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

 

Personal and Interpersonal Skills

Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.

 

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

 

Material/Equipment Used

Chemicals/Agents:  grease strip, bleach, grease cutter, Lime Away.

Protective Clothing:  hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.

Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

 Minimum Qualifications (Knowledge, Skills, and Abilities)

Language Skills

 

  • Higher education degree in culinary arts, hospitality management or similar preferred.
  • Previous experience working in a kitchen supervisor role.
  • Previous experience in a FOH restaurant operations preferred.
  • High school diploma or GED preferred.

 

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands & arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must occasionally lift &/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, & the ability to adjust focus.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k


Required Skills

Food Safety Knowledge

Kitchen Management

Ordering / Purchasing

Expediting

Advanced Knife Skills

Receiving

Safety Procedures Knowledge

Cleaning / Sanitation

Grilling

Team Development and Training

Meat Cookery

Fish Cookery

Scheduling

Sauteing

Inventory

Read more

View Job Description

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New American

Boutique Hotel, Full Service Hotel, Bar / Lounge, Upscale Casual, Bakery / Patisserie, Cafe

The Emily Hotel is a boutique hotel inspired by art and woven in nature. The name, a nod to renowned artist Emily Carr who inspired belief that art can change the way we look at the world. We are upscale, but approachable. Carefully curated yet laid back. Urban but rooted in nature.  We hold purposeful values, strive to make sustainability a priority, and share an uncompromising vision to deliver a fresh experience. The core of The Emily’s offering is exceptional delivery of well-designed lifestyle spaces. Here people hang out, meet like minded people, and feel inspired.

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