Job Description
WHAT YOU WILL BE DOING:
Ready for a sizzling career move? Engaging service, delicious cuisine and legendary views make every special event at Swissôtel Chicago a truly memorable experience. You will play a pivotal role in our kitchen working alongside an incredibly talented team. The food you prepare, cook and serve makes our guests smile and wanting more in our award-winning hotel!
Reporting to the Executive Chef & Director, Food & Beverage, the Executive Sous Chef will coordinate and ensure the smooth and efficient flow of the culinary operations in each kitchen. Maintaining and enhancing the food products through a creative menu development and presentation, the Executive Sous Chef will promote the company’s vision to become a highly recognized brand respected for its service delivery, diversity in design, contemporary Swiss attributes and Vitality through example.
Conduct daily shift briefings to kitchen colleagues
Conduct monthly culinary meetings to address colleague issues
Attends BEO & 10-day meetings, budgeting and forecasting meetings
Presents at all colleagues / all manager meetings as and when required
To develop and implement training programs and conduct training sessions and manage employee performance through training, coaching and developing and ensure all training complies with legislation.
To train all kitchen staff on reducing wastage and monitoring consumption of high-priced items to ensure consumption is appropriate and in support of our Sustainability and Planet 21 commitment
Actively share ideas, opinions & suggestions in weekly Executive Sous Chef meeting
Conduct employee performance reviews and following up in a timely manner.
To maximize departmental productivity while maintaining and improving our Guest and Colleague satisfaction.
Maintain consistent staffing levels by monitoring the forecast and the actual occupancy of hotel rooms & Banquets meeting & events; scheduling colleagues utilizing Watson
Promote a safe working environment by ensuring all colleagues are working in compliance with health and safety guidelines and regulations.
To compile and review all food orders to ensure that the appropriate food cost is maintained at all times.
Working together with the F&B Department to create and implement new menus in all areas to ensure our offerings remain Current, Innovative, Standardized and Profitable.
Drive menu engineering and encourage all colleagues to get involved in menu creations.
Create and implement initiatives to increase food revenue and reduce expenses.
Maintain department standards in accordance with company operating procedures.
Inspire, coach and guide all colleagues to showcase their talents.
Together with the Executive Chef and Executive Sous Chef, ensure that the kitchen department is represented at all relevant meetings and with all relevant departments.
Manages recruitment, selection, training & the performance evaluation process including documentation of performance shortfalls of all related culinary staff
Ensures that all culinary colleagues are fully aware of house rules and regulations.
Teaches, guides and monitors new staff on job performance; ensure colleagues execute tasks promptly and correctly by following policies, procedures, standards and guidelines at all times
Manages proper annual vacation scheduling of all kitchen colleagues while maintaining Swissôtel’s quality standards; approves and keeps updated records of staff vacation, public holidays and medical leave.
Promotes a Fun/ Professional and Disciplined work environment
Supports/Coaches/Leads & motivate kitchen colleagues by creating a professional and happy work environment, ensuring that all hotel information is properly communicated and responding to staff complaints, suggestions and feedback.
Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
Ensure storeroom requisitions are accurate to minimize repeat visits
Promotes Health, Safety and Vitality at all times
Ensures proper hygiene as per Illinois Department of Health
Liaises daily with Banquet Managers to keep open lines of communication & guest feedback
Continues to create and expand on Vitality menus & set – up
Ensures daily orders are placed and accurate according to business volume
Actively participate in each kitchen mise-en-place to ensure quality standards are met
Any other tasks that may be assigned
Physical aspects of the position include but are not limited to the following:
Qualifications
YOUR EXPERIENCE AND SKILLS INCLUDE:
Additional Information
WHAT IS IN IT FOR YOU: