Executive Chef, Toro

AccorHotel•Chicago, IL

1d•Onsite

About The Position

The Executive Chef at Toro will lead the culinary team and oversee all culinary operations for the restaurant, shaping its menu, kitchen performance, and guest dining experience. The role calls for culinary leadership, creativity, recipe development, and a commitment to maintaining high standards as Toro brings Latin American cuisine to Chicago. The Executive Chef sets daily priorities, delegates production and preparation work, manages inventory and supplies, and ensures kitchen stations are properly equipped. They maintain current recipes, production schedules, plating guides, and photographs, and ensure staff follow recipes and yield guides. They uphold departmental policies and standards, maintain kitchen equipment, and ensure work areas are clean, sanitary, and organized. The role also involves supporting guest satisfaction by anticipating needs, responding to inquiries, fostering positive guest relations, and resolving complaints. The Executive Chef reviews specials, communicates changes and assignments, monitors staff performance and attendance, coordinates breaks, checks grooming and opening duties, and works on the line during service as needed. Candidates must be legally eligible to work in the United States.

Requirements

Previous culinary leadership experience.
Familiarity with Microsoft Windows applications.
Strong problem-solving abilities and excellent communication skills.
Highly responsible and dependable.
Ability to thrive in a fast-paced environment.
Ability to collaborate cohesively as part of a team.
Ability to remain calm, courteous, and attentive to guest needs.

Nice To Haves

Experience with Latin cuisine.
Previous experience in a union environment.
A university or college degree in a related discipline.

Responsibilities

Set daily priorities and delegate production and preparation tasks to kitchen staff.
Conduct physical inventory checks of specified food items and maintain accurate stock levels.
Ensure kitchen work areas are stocked with appropriate tools, supplies, and equipment.
Keep recipe cards, production schedules, plating guides, and photographs current and displayed.
Ensure menu items are prepared according to recipes, yield guides, and department standards.
Follow departmental policies, procedures, and standards; maintain knowledge of kitchen equipment use and maintenance.
Anticipate guest needs, respond promptly, and foster positive guest relations.
Provide accurate information about hotel services, features, and local attractions.
Resolve guest complaints promptly and support overall guest satisfaction.
Maintain cleanliness, sanitation, and organization of assigned work areas.
Review daily specials and provide feedback to improve culinary offerings.
Communicate additions or changes to assignments during shifts.
Requisition daily supplies and ensure proper receipt and storage.
Monitor staff attendance, document late or absent employees, and coordinate staff breaks.
Inspect staff grooming and attire and address deficiencies.
Verify that opening duties are completed to standard.
Check kitchen printers on the line for functionality and adequate paper.
Monitor staff performance and adherence to department standards.
Work on the line during service and assist where needed.
Identify shortages and make necessary arrangements.