Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Insurance enrollment from day 1
Paid Time Off from day 1
Holiday pay from day 1
401(k) enrollment after 30 days
Hotel and travel discounts
Professional Development
promotion opportunities
Job Description
First Hospitality is a respected hotel development, investment, and management company founded in 1985 and headquartered in Chicago. The company is recognized for its forward-thinking approach and strategic vision, which focuses on creating value for all stakeholders through excellence and an openness to innovative ideas. Connecting with a broad network of properties, First Hospitality prides itself on attracting and maintaining a high-performing and diverse workforce. This diverse team is valued for the unique perspectives and talents employees bring, enhancing the company’s ability to meet the needs of its varied customer base effectively. First Hospitality fosters an inclusive work environment that... Show More
Job Requirements
- five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
- passion for culinary arts, experience in a wide range of cuisines
- basic skills in Microsoft Excel and Word to create spreadsheets and proposals
- adaptable interpersonal communication skills to address all employee levels of the hotel
- proficiency of the English language in reading, writing and verbal communication
- ability to calculate basic math principles to meet proper menu ingredients and perform inventory
- ability to work in a fast-paced environment for extended periods of time to meet high volume business
- ability to lift, balance and carry up to 25 lbs to transport dry goods inventory, equipment, etc
- ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc
- ability to stand or walk for prolonged periods to cook required menu items
- ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
Job Qualifications
- five or more years progressive culinary experience, preferably in a multi-service hotel or restaurant
- passion for culinary arts with experience in a wide range of cuisines
- basic skills in Microsoft Excel and Word
- adaptable interpersonal communication skills to address all employee levels
- proficiency in English for reading, writing, and verbal communication
- ability to calculate basic math for menu ingredients and inventory
- ability to work in a fast-paced environment for extended periods
- ability to lift, balance, and carry up to 25 lbs
- ability to stand or walk for prolonged periods
- ability to withstand warm to hot environments while using ovens, stoves, or fryers
Job Duties
- be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
- collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
- coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
- actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
- observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
- offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
- collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
- be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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