PRIMARY OBJECTIVE OF POSITION:

Train, supervise and work with all Culinary colleagues and Sous Chefs to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

RESPONSIBILITIES AND JOB DUTIES:

• Assist Executive Chef in planning and changing of menus.
• Assign, in detail, specific duties to all colleagues under supervision for efficient operation of kitchen.
• Ability to work and manage in all kitchens/outlets in the hotel including a la carte restaurant, in room dining, bar, banquets and employee dining
• Monitor, train, and supervise culinary colleagues in the proper preparation of daily and weekly functions to ensure consistency with menus.
• Collect and produce all the recipes needed to ensure consistency.
• Schedule culinary colleagues so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products to ensure compliance with Health Department regulations.
• Order food for both the restaurant and banquet kitchens.
• Adhere to control procedures for cost and quality.
• Participate in staff, food and beverage, banquets and all other department meetings. 
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

SPECIAL SKILLS REQUIRED:

• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to read, write and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

EDUCATION REQUIRED:

• Any combination of education, training or experience that provides the required knowledge, skills, and abilities. 
• Graduate in Culinary Arts preferred.

EXPERIENCE REQUIRED:

Prior culinary management experience required. 

LICENSES OR CERTIFICATES:

Ability to obtain any government required license or certificate. 

SALARY RANGE:

$73,000 - $78,000/annually, plus Banquet incentives 

BENEFITS INCLUDED FOR FULL-TIME COLLEAGUES:

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• Paid Holidays
• Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
• Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
• Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
• 401k plan with Roth option and employer match
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking
• Guidance Resources – company paid benefit for personal counseling