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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
vacation days
Paid holiday days
Paid sick leave
paid leave
Complimentary employee meals
Discounted parking
discounted room nights
Restaurant discount
spa services discount
spa retail discount
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
long-term disability
Retirement Plan
Job Description
The Peninsula Chicago is a prestigious luxury hotel located in the heart of Michigan Avenue, Chicago, known for its exceptional service and commitment to creating memorable guest experiences. This renowned Five-Star Five-Diamond property boasts a diverse multi-outlet operation, providing numerous opportunities for growth and career advancement within a dynamic and upscale hospitality environment. The hotel prides itself on maintaining the highest standards in all facets of operation, especially in its food and beverage services, inviting culinary professionals to join a team dedicated to excellence and innovation. As part of its commitment to its employees, The Peninsula Chicago offers an exceptional... Show More
Job Requirements
- Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor or 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 or 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 absent of Executive Chef and Executive Sous Chef
- Orienting new employees to their work area related duty and responsibilities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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