Executive Chef

Onni Group of Companies•Chicago, IL

1d•$80,000 - $95,000•Onsite

About The Position

Do you thrive in fast-paced environments and love creating memorable guest experiences? At Solette, we’re looking for enthusiastic, Executive Chef to join our team. The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests.

Requirements

Minimum 3 years of experience as an Executive Chef or Chef de Cuisine
Minimum 5 years of experience in a quality driven, high volume kitchen
Culinary diploma or equivalent in experience strongly preferred
Team oriented and positive attitude
Ability to sit and stand for prolonged periods of time
Lift and carry up to 50 pounds
Ability to work flexible hours, including evenings, weekends and holidays
Proficiency in a second language a plus

Responsibilities

Manage the daily purchasing, production, preparation and presentation of all food for the restaurant(s), cafeteria, outlets and room service depending on scope to ensure a quality, consistent product is produced which conforms to all standards.
Manage Human Resources in the production and preparation areas of the restaurant kitchen in order to attract, retain and motivate the associates 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 vehicles, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance/sanitation of the restaurant kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, and property specific business standards and regulations.
Manage, monitor, analyze and control labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Create, recommend and manage the implementation of promotions, promoting the outlet in the restaurant for public relations and or advertisement within corporate guidelines to capture more in house guests and a larger share of the local market.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Assume the responsibilities of the Executive Chef in his/her absence.
Perform special projects and other responsibilities as assigned.