Chef Tournant

The Peninsula Hotels; Chicago (IL); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

10 vacation days and 9 paid holidays annually

Paid sick leave

Complimentary employee meals

Discounted parking

Discounted and complimentary room nights

50% discount on spa services

80% company-paid medical, dental, and vision insurance

Complimentary life insurance

Retirement plan with 5% company match

Job summary

The Peninsula Chicago seeks a Chef Tournant to enhance its F&B operations. This role involves designing menus, supervising kitchen staff, and ensuring exceptional guest experiences in a luxury hotel environment. Candidates should have a strong culinary background and excellent organizational skills, along with the ability to thrive in a fast-paced setting.

Qualifications

• Minimum 4 years of experience in a hotel restaurant as a kitchen manager or relevant supervisory role.
• Strong attention to detail and ability to work well in a team.

Responsibilities

• Design, expedite, direct, control, and train staff on ingredients and recipes.
• Prepare and cook with precise accuracy and timing.
• Supervise cleaning schedules and team activities.

Skills

Organizational skills

Communication skills

Attention to detail

Teamwork

Creativity

Education

Bachelor's degree in Culinary Arts

Job description

Job Description

The Peninsula Chicago is seeking a creative and highly organized Chef Tournant to work with our F&B operations and create a memorable guest experience.

Responsibilities

• Work at a luxury Five-Star Five-Diamond property located in the heart of Michigan Avenue, Chicago.
• Grow within a diverse multi-outlet environment.
• Provide exceptional health benefits and a 401(k) plan with company match.

Key Accountabilities

• Design, expedite, direct, control, and train staff on ingredients and recipes.
• Prepare and cook with precise accuracy and timing.
• Delegate tasks and ensure cleanliness and sanitation of equipment, food storage, and work areas.
• Supervise cleaning schedules and team activities.
• Maintain proper food inventory, control costs, and stay updated on food trends.
• Conduct regular meetings and briefings in the absence of the Executive Chef and Sous Chef.
• Orient new employees to their duties and responsibilities.

Requirements

• Minimum 4 years of experience in a hotel restaurant as a kitchen manager or relevant supervisory role in an upscale restaurant.
• Excellent organizational and communication skills.
• Strong attention to detail.
• Ability to work well in a team, be creative and motivated.
• Bachelor's degree in Culinary Arts preferred.

Benefits

• 10 vacation days and 9 paid holidays annually.
• Paid sick leave and leave days in Chicago.
• Complimentary employee meals and discounted parking.
• Discounted and complimentary room nights at The Peninsula Hotels.
• 50% discount on spa services and 25% on retail.
• 80% company-paid medical, dental, and vision insurance.
• Complimentary life insurance and long-term disability.
• Retirement plan with 5% company match.

We look forward to receiving your resume. To be considered, you must have work authorization in the United States. The salary range for this role is $85,000 to $95,000 per year.

Additional Information

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

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