Sous Chef, Toro

AccorHotel•Chicago, IL

18h•Onsite

About The Position

Fairmont Hotels & Resorts is seeking a Sous Chef for Toro, a new pan-Latin restaurant and tequila bar at Fairmont Chicago, Millennium Park. Toro offers a casually unique dining experience with a small plate menu, a Suviche bar, and a focus on hand-muddled cocktails and Latin spirits. The Sous Chef will report to the Executive Chef and will be responsible for ensuring consistency in food preparation, maintaining kitchen standards, and providing excellent guest service.

Requirements

Previous experience in the Culinary field required in Garde Manger and Hot Kitchen in a 4 or 5 Diamond Restaurant or Hotel
Journeyman’s papers or international equivalent required
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Ability to speak, read and write in English
Successful candidates must be legally eligible to work in the United States.

Nice To Haves

Diploma/Certification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an asset

Responsibilities

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
Conduct daily shift briefings to kitchen Colleagues
Ensure all kitchen Colleagues are aware of standards and expectations
Keep open lines of communication regarding guest feedback
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Flexibility to work in all culinary areas within the hotel
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Follow hotel time and attendance policy
Other duties as assigned