16 Executive Sous Chef

Trump International Hotel and Tower Chicago•Chicago, IL

12d•$80,000 - $90,000•Onsite

About The Position

To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to hotel standard recipes.

Requirements

Thorough knowledge of hot and cold food preparation.
Good working knowledge of accepted sanitation standards and health codes.
Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces.
Ability to perform duties within extreme temperature ranges.
3 - 5 years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.
Ability to obtain any government required license or certificate.

Nice To Haves

High school education preferred.
Graduation from a culinary school or formal apprenticeship program recommended.
Additional language ability is strongly preferred.

Responsibilities

Interviews, selects, trains, appraises, schedules, disciplines and supervises kitchen staff in kitchen during the cooking of food items.
Supervises kitchen staff in the proper preparation, cooking and garnishment of various menu items.
Assists in the development and enforcement of policies to control food cost and quality.
Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
Leads menu planning activities.
Schedules culinary staff so that proper coverage is maintained while keeping payroll costs.