Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
10 vacation days per year
9 paid holiday days per year
5 Chicago Paid Sick Leave days per year
5 Chicago Paid Leave days per year
Complimentary employee meals
Discounted parking
Discounted and complimentary room nights at The Peninsula Hotels
50% restaurant discount
50% discount on spa services
25% discount on spa retail
80% company-paid medical, dental and vision coverage
Complimentary life insurance
Complimentary long-term disability
Retirement plan with 5% company match
Job Description
The Peninsula Chicago is a renowned luxury hotel located in the heart of Michigan Avenue, Chicago. This prestigious Five-Star Five-Diamond property is celebrated for its exceptional service, world-class amenities, and elegant ambiance. As a part of The Peninsula Hotels group, which is synonymous with luxury, sophistication, and impeccable guest experiences, The Peninsula Chicago offers a unique environment for hospitality professionals seeking to grow and thrive within the industry. The hotel features multiple dining outlets, each providing distinctive culinary experiences that cater to a diverse and discerning clientele. With its prime location and commitment to excellence, The Peninsula Chicago stands as... Show More
Job Requirements
- Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor/sous chef in an upscale restaurant
- Excellent organizational and communication skills
- Strong attention to detail
- Ability to manage and work in a team, creative, motivated
- BA in Culinary Arts preferred
Job Qualifications
- Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor/sous chef in an upscale restaurant
- Excellent organizational and communication skills
- Strong attention to detail
- Ability to manage and work in a team, creative, motivated
- BA in Culinary Arts preferred
Job Duties
- Design, expedite, direct, control, and train staff of ingredients to each recipe
- Advance preparation and cooking methods with precise accuracy and timing
- Delegate and check in maintaining cleanliness and sanitation of equipment, food storage, and work areas
- Supervise team in cleaning according to daily and weekly schedules
- Maintain proper food inventory, controlling cost, and communicate new arising food trends
- Schedule and conduct regular meetings and briefings in absence of Executive Chef and Executive Sous Chef
- Orienting new employees to their work area related duty and responsibilities
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink supports restaurant and hospitality hiring.
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