Lead Cook & Kitchen Captain — Hotel Dining

Talbott Hotel; Chicago (IL); On-site; USD 43,000 - 59,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, Vision Coverage

Short-Term and Long-Term Disability

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Talbott Hotel in Chicago is seeking a Cook II to lead and supervise kitchen operations across all outlets, including restaurant, café, room service, cafeteria, and banquets. You will ensure quality, portioning, and presentation while coordinating with staff to deliver exceptional dining experiences.

The role requires supervisory capability, high-pressure performance, and strong communication. A culinary background with leadership experience is preferred, with state-mandated Food Handler

Qualifications

• Supervisory experience preferred.
• 5+ years progressive kitchen experience or culinary degree with 1 year in hotel/related field.
• Food Handler Certification required (comply with state requirements).
• Ability to work under pressure and maintain composure while evaluating situations.
• Strong communicator who actively listens and conveys ideas clearly.

Responsibilities

• Prepare and supervise food items with precision and presentation.
• Lead and assist kitchen staff to maintain efficient operations.
• Anticipate challenges and resolve issues to keep kitchen running smoothly.
• Share information effectively and address concerns professionally.
• Keep the kitchen spotless and compliant with sanitation standards.
• Take initiative to anticipate needs and ensure seamless service.
• Manage time to ensure prompt food preparation and service.

Skills

Culinary Craftsman

Kitchen Captain

Solution Strategist

Clear Communicator

Organization Operator

Proactive Performer

Timekeeper of Taste

Education

Supervisory experience preferred

5+ years progressive experience or culinary graduate with 1 year in hotel/related field

Job description

Talbott Hotel in Chicago is seeking a Cook II to lead and supervise kitchen operations across all outlets, including restaurant, café, room service, cafeteria, and banquets. You will ensure quality, portioning, and presentation while coordinating with staff to deliver exceptional dining experiences.

The role requires supervisory capability, high-pressure performance, and strong communication. A culinary background with leadership experience is preferred, with state-mandated Food Handler