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 health benefits package, including medical, dental, and vision coverage, as well as a 401(k) retirement plan with a company match, reflecting its dedication to employee well-being and financial security.
The role of Chef Tournant at The Peninsula Chicago is a creative and highly organized position integral to the success of the food and beverage operations. This role involves working closely with various kitchen teams to ensure each dish meets the hotel's exacting standards of quality and presentation. The Chef Tournant is responsible for designing recipes, expediting kitchen operations, directing staff, and controlling ingredient usage with precision. The position requires managing advance preparation and cooking methods with keen attention to timing and accuracy, ensuring a seamless workflow in all kitchen outlets. The Chef Tournant also oversees cleanliness, sanitation, and inventory management, maintaining a clean and safe kitchen environment while controlling costs effectively. Leadership duties include scheduling, conducting meetings in the absence of senior chef staff, and orienting new employees to their roles and responsibilities. This role is an excellent opportunity for culinary professionals with at least four years of experience in upscale hotel or restaurant kitchens to grow their careers within a prestigious hospitality setting. The position offers a salary range of $85,000 to $95,000 annually, aligning with the candidate’s expertise and experience while providing a comprehensive benefits package to support a balanced and rewarding career.
The role of Chef Tournant at The Peninsula Chicago is a creative and highly organized position integral to the success of the food and beverage operations. This role involves working closely with various kitchen teams to ensure each dish meets the hotel's exacting standards of quality and presentation. The Chef Tournant is responsible for designing recipes, expediting kitchen operations, directing staff, and controlling ingredient usage with precision. The position requires managing advance preparation and cooking methods with keen attention to timing and accuracy, ensuring a seamless workflow in all kitchen outlets. The Chef Tournant also oversees cleanliness, sanitation, and inventory management, maintaining a clean and safe kitchen environment while controlling costs effectively. Leadership duties include scheduling, conducting meetings in the absence of senior chef staff, and orienting new employees to their roles and responsibilities. This role is an excellent opportunity for culinary professionals with at least four years of experience in upscale hotel or restaurant kitchens to grow their careers within a prestigious hospitality setting. The position offers a salary range of $85,000 to $95,000 annually, aligning with the candidate’s expertise and experience while providing a comprehensive benefits package to support a balanced and rewarding career.
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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