Jobs in Park Ridge, IL

About The Position

Requirements

• Two+ years of post-high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of associates and/or complex problems and food and beverage management.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills.
• Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
• Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state, corporate and franchise standards, and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
• Assume the responsibilities of the Executive Chef in his or her absence.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Benefits

• Competitive Medical and Dental programs through Anthem Blue Cross Blue Shield
• Vision insurance programs through EyeMed
• Vacation, Sick and Holiday programs
• Pet insurance through the ASPCA
• Supplemental, Spousal and Child Life insurance
• Short and Long-Term Disability plans
• 401(k) Savings Plan with matching funds
• Discounts through our 'YouDecide' and Hotel Room Discount programs
• Access to earnings through DailyPay