Executive Sous Chef

Study Hotels • Chicago, IL

14d

About The Position

The Study at University of Chicago is seeking a passionate, hardworking, and motivated Executive Sous Chef with a can-do attitude to lead our culinary team in our restaurant Truth Be Told. This essential leader will manage BOH operations for the restaurant with the support of the Executive Chef and be responsible for catering and special events. To be successful in this role, one must be able to balance excellent culinary production with multiple simultaneous private events occurring and be a hands-on presence and leader in the kitchen. This role requires you to work cooperatively with all other departments and will be expected to assist in recruiting, hiring, training and developing a highly functioning culinary team in a high-profile environment and reinforce our principal belief in genuine hospitality.

Requirements

• Passionate food lover, strong knowledge of seasonal offerings and regional products.
• Experience: A minimum of 3 or more years’ previous leadership experience within a similar role. Culinary degree preferred.
• Must be extremely detail-oriented, highly responsible & reliable.
• Skilled in the use of moderately complex Point of Sale and Time & Attendance Systems.
• Experience with departmental budgeting, forecasting, profit and loss reporting.
• Ability to grasp, lift and or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
• Excellent verbal and written interpersonal communication skills.
• Flexibility to work any shift including evenings, weekends and holidays.

Nice To Haves

• Culinary degree preferred.

Responsibilities

• Utilize effective leadership skills to engage, motivate and develop staff. Identify training needs and develop the departmental training plan.
• Delegate, set priorities, utilize a team to execute short and long-term plans and establish accountability in a team setting.
• Screen, interview, and select potential team members in conjunction with the operations team.
• Direct, coordinate, and supervise all aspects of the hotel's food production while maintaining profitable F&B operations and the highest quality products and service levels.
• Collaborate with key stakeholders to create and implement the menus for all Banquet & Catering outlets.
• Maintain strong organizational skills including follow up, time management, ability to multi-task and manage multiple priorities in a fast-paced environment.
• Positively communicate and interact with all hotel departments.
• Maintain a safe and clean work and kitchen environment, always. Know and enforce all local health sanitation laws. Ensure the culinary team is appropriately trained in all aspects of food safety, sanitation, and quality assurance standards.

Benefits

• Complimentary shift meal
• 50% employee dining discount
• Unmetered street parking, no need for an expensive monthly parking pass
• Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life, and disability insurances
• Paid time off, and 8 paid holidays per year
• Discounted Nightly Rates at all Study Properties
• Exclusive discounts on major retail partners through Life Mart

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed