Restaurant Sous Chef

Loews Hotels & Co; Chicago (IL); On-site; USD 57,000 - 63,000; Full time

Job summary

Loews Hotels & Co in Chicago is seeking a talented Sous Chef to supervise kitchen operations and ensure high-quality food production. The ideal candidate will have 3-5 years of experience in quantity food production, along with ACF certification or a culinary degree.

Responsibilities include staffing management, ensuring food safety, and maintaining kitchen standards. A salary range of $57,000 to $63,000 based on experience is offered.

Qualifications

• 3-5 years experience in quantity food production in a hotel or restaurant.
• 1+ years supervisory experience in an upscale kitchen.
• Ability to lift 35 pounds and push carts up to 200 pounds.

Responsibilities

• Supervise kitchen operations and food production.
• Maintain staffing levels for efficient service.
• Ensure adherence to safety and sanitation regulations.

Skills

Leadership

Culinary skills

Communication

Food production techniques

Education

ACF certification as Sous Chef

Culinary degree

Tools

Kitchen equipment

Job description

Experience the Windy City from the heart of it all. Loews Chicago Hotel, situated steps from Navy Pier and Magnificent Mile, offers guests spectacular city skyline and lake views, while enjoying the comforts of home. Welcome to City Sophistication where convenience and relaxation meet.

Job Specific

• Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
• Supervises/performs kitchen opening and closing operations
• Supervises/assists food handlers in the preparation and production of all hot and cold food items
• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
• Ensures that all raw food ingredients are received and stored in the proper manner
• Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to Engineering
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and onboarding program in accordance with hotel policy
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
• Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
• One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read, and write English
• Ability to work flexible schedule to include weekends and holidays

Salary range for this position, based on experience, is $57,000 to $63,000