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Hilton Chicago Oak Lawn
9333 S Cicero Ave, Oak Lawn, IL
Sous Chef at Hilton Chicago Oak Lawn
Sous Chef at Hilton Chicago Oak Lawn

Sous Chef

Hilton Chicago Oak LawnMore Info

9333 S Cicero Ave, Oak Lawn, IL

Full Time • Salary (Based on Experience)
Expired on Aug 27, 2017

Requirements

3 years

Job Details

GENERAL PURPOSE

Coordinate, plan and supervise the production, preparation and presentation of food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 

Responsible for supervising the production of food. Recommends and implements procedural/production changes. Monitors food and labor costs.

 

ESSENTIAL DUTIES/RESPONSIBILITIES 

Continuously improve the hotel's ability to anticipate our guests' needs, to quickly and efficiently investigate the root causes of problems and to provide immediate and permanent resolution in order to enhance our guests' satisfaction prior to departure. 

Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all company/franchise standards. 

Supervise 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, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. 

Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.

Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction. 

Perform special projects and other responsibilities as assigned.

No travel required. 

Hours: 40-50 hours per week.

 

OTHER DUTIES/RESPONSIBILITIES - None

 

SUPERVISORY DUTIES

Eleven to thirty employees.

 

JOB QUALIFICATIONS

 

Knowledge

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.

  

 

Skills 

Must have moderate hearing to communicate with employees and to hear machinery, safety.

Must have excellent vision for safety reasons. 

Must have moderate speech communications to communicate with other employees.

Must have excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. 

Must have excellent hearing.

Must have excellent vision.

Must have excellent speech communications. 

Must have excellent comprehension and literacy.

 

Abilities 

Lifting objects 15 - 20 times during the course of shift (i.e. top round, prime rib, frozen prepared box). Carrying - from clipboard to food products to small equipment.

Kneeling - during times of inspection for proper cleanliness and monitoring once a week as well as during lifting. 

Full mobility is required in order to usually inspect and monitor the kitchen environment. 

Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. 

Climbing steps may be required.

No driving required.

 

Education/Formal Training 

One to two years of post-high school education. 

Experience 

Experience required by position is from three to four years of employment in a related position with this company or other organization(s).

 Material/Equipment Used

Chemicals/Agents - normal cleaning products in the kitchen. 

Mixer, buffalo chopper, tilts skillet, chain saw, and knives - 10-20% of the time.

  

Environment

95% of 10 hours. 

Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

 

 

 

Compensation details

Benefits, 401K

Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Food Budgeting

Frying

Grilling

Inventory

Kitchen management

Menu development

Scheduling

Staff education / motivation

Up to 100 covers a night

Conflict Resolution

Customer Service

Food Safety Knowledge

Microsoft Office

Payroll

Recruiting / hiring

Staff Education / Motivation

Read more

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Hilton Chicago Oak Lawn

Full Service Hotel

Our Oak Lawn hotel offers a retreat from the city with 300 acres of parks, walking paths, playgrounds and volleyball and tennis courts. Downtown Chicago is just 15 miles away via the Metro Chicago CTA Orange Line, Tri-State Tollway I-294, Interstate-55, and Interstate-57.Our hotel offers dining options to please any appetite. Hilton Coffee Corner serves Starbucks® coffee and is a great place to start your day. Experience award-winning cuisine and unparalleled wine and beer selections at Whitney’s Café. Catch the game and quick bite at The 95th Street Bar & Grill.Hilton Chicago/Oak Lawn is a great Chicago conference hotel and specializes in hosting customized meetings, events, and weddings of all sizes. We offer 17,000 sq. ft. of event space, 17 flexible meeting rooms and two stunning ballrooms.