Torali Sous Chef - The Ritz-Carlton

Sage Hospitality Group; Chicago (IL); Sur place; USD 70 000 - 77 000; Plein temps

Avantages offerts par ce poste

Medical, dental, & vision insurance

401(k) with employer matching

Independent PTO plan

Flexible spending accounts

Résumé du poste

The Ritz-Carlton, Chicago is seeking a Torali Sous Chef to lead the culinary team in the hotel's restaurant(s) and room service. You will oversee daily kitchen operations, ensure the highest standards of quality, consistency, flavor and presentation, and collaborate with leadership to execute the menu and manage inventory.

As a key member of the culinary team, you will mentor staff, uphold food safety and sanitation standards, and bring the restaurant's culinary vision to life for guests across

Qualifications

• High school education or equivalent.
• 1–2 years of related kitchen/restaurant experience.
• Advanced knowledge of food and beverage management principles.

Responsabilités

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
• Oversee daily kitchen operations and monitor quality, consistency, flavor and presentation.
• Assist with menu execution and inventory management.
• Ensure adherence to food safety and sanitation standards.
• Collaborate with Executive Chef and restaurant leadership to develop talent and maintain an efficient kitchen environment.

Connaissances

Food & beverage management

Formation

High school diploma or equivalent

Description du poste

Why us?

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.

The Ladies & Gentlemen in the Culinary team are passionate about creating exceptional dining experiences through culinary artistry, quality and attention to detail. As the Torali Sous Chefyou will support the leadership of the restaurant’s culinary operation, ensuring that every dish meets the highest standards of quality, consistency, flavor and presentation. You will lead and inspire culinary colleagues, oversee daily kitchen operations, assist with menu execution and inventory management, and ensure adherence to food safety and sanitation standards. Working closely with the Executive Chef and restaurant leadership, you will help develop talent, maintain an efficient and collaborative kitchen environment, and bring the restaurant’s culinary vision to life for every guest.

Recognized as “the gold standard” of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to lead by example, develop your fellow employees and bring special moments to life for our guests and each other. Through your culinary expertise, leadership and commitment to excellence, you will play an essential role in creating memorable dining experiences and upholding the exceptional standards that define The Ritz-Carlton.

Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

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 franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees 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, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/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/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

• Independent PTO plan
• Medical, dental, & vision insurance
• Eligible to participate in the Company’s 401(k) program with employer matching
• Flexible spending accounts options
• Basic Life and AD&D insurance
• Short-term disability options
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more
• $70k - $77k/Annually