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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 and complimentary 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 Five-Star Five-Diamond rating, this esteemed property offers an exceptional hospitality experience that combines elegance, comfort, and impeccable service. The hotel prides itself on providing a multifaceted environment with diverse food and beverage outlets, where culinary innovation and guest satisfaction take center stage. As a landmark establishment, The Peninsula Chicago attracts a discerning clientele who expect nothing less than excellence during their stay, making it one of the city's premier destinations for luxury accommodations and fine dining.
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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
- Must have 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
- Must have 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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