16 Sous Chef

Trump International Hotel and Tower Chicago • Chicago, IL

12d • $70,000 - $75,000 • Onsite

About The Position

To train, oversee and coordinate all chefs’ 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.
• Ability to obtain any government required license or certificate.
• All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Nice To Haves

• High school education preferred.
• Graduation from a culinary school or formal apprenticeship program recommended.
• 3 years of culinary experience in a similar size operation with supervisory experience is preferred.
• Additional language ability is strongly preferred.

Responsibilities

• Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
• Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adheres to control procedures for cost and quality and updates recipes.
• Assists in menu planning activities and ordering.
• Assists in schedules culinary staff so that proper coverage is maintained while keeping payroll costs.
• Assist Executive Chef with projects as needed.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.
• Manage associates with a firm, fair and consistent management style.
• Participates in hotel management training and courses.

Benefits

• A range of employment benefits for this Full-time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED