We are seeking a highly skilled and experienced Head Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a passion for food, creativity, and the ability to inspire and mentor. As the Head Chef, you will be responsible for menu creation, food preparation, quality control, cost control and ensuring the highest standards of food safety and sanitation. Responsibilities: Menu Development: Develop innovative and appealing menus that meet the needs and preferences of our clientele while also considering seasonal ingredients, dietary restrictions, and budgetary constraints. Kitchen Management: Manage and supervise all aspects of the kitchen, including food preparation, cooking, and plating. Ensure efficient workflow, organization, and cleanliness in the kitchen at all times. Team Leadership: Lead, motivate, and mentor kitchen staff, fostering a positive and collaborative work environment. Provide guidance and training to enhance their culinary skills and professional development. Quality Control: Maintain high standards of food quality, presentation, and consistency. Conduct regular tastings and inspections to ensure that all dishes meet our standards and exceed customer expectations. Cost Control: Monitor and manage food and labor costs to maximize profitability while maintaining quality. Implement portion control measures, analyze food waste, and optimize menu pricing strategies to achieve financial targets. Inventory Management: Oversee inventory levels, ordering, and stock rotation to minimize waste and ensure freshness. Monitor food costs and implement cost-saving measures without compromising quality. Food Safety and Sanitation: Ensure compliance with all health and safety regulations and standards. Implement and enforce proper food handling procedures, sanitation practices, and kitchen hygiene protocols. Collaboration: Collaborate with Sales and Marketing to coordinate operations effectively and achieve overall business objectives. Customer Satisfaction: Work closely with front-of-house staff to address customer feedback, accommodate special requests, and continuously improve the guest experience. Experience Proven experience as a Head Chef or Executive Chef in a high-volume, upscale restaurant or hotel. Extensive knowledge of culinary techniques, ingredients, and flavors. Strong leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and remain calm under pressure. Certification from a culinary school or equivalent work experience. Understanding of food safety regulations and sanitation standards. Flexibility to work evenings, weekends, and holidays as required. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities: · Must be able to speak, read, write and understand the primary language(s) used in the workplace. · Must be able to read and write to facilitate the communication process. · Requires good communication skills, both verbal and written. · Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. · Must possess basic computational ability. · Must possess basic computer skills. · Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. · Extensive knowledge of menu development, insight into marketing, cost and wage control. · Thorough knowledge of food products, standard recipes and proper preparation. · Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. · Ability to supervise large staff and accomplish goals on a timely basis. · Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Manager, Food & Beverage. · Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. · Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize same. · Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA and NLRA. Physical Demands · Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. · Must be able to sit at a desk for up to five hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. · Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, three to four feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. · Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. · Ability to create, build, handle, and dismantle displays up to eight feet high, including ice carvings. · The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. · Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. · Must be able to lift up to 30 pounds on a regular and continuing basis. · Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally. · Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. · Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. · Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. · Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. · Requires manual dexterity to use and operate all necessary equipment. · Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch-tone phone, filing Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. QUALIFICATION STANDARDS Education ServSafe Manager's Certification Salary Range $80,000.00 Benefits - Medical, Dental, Vision, Life |
| Location | Chicago, Illinois |