Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,000.00 - $92,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee stock purchase plan
Life insurance
Group disability insurance
Travel Discounts
Adoption assistance
Paid parental leave
Health savings account
flexible spending accounts
Tuition Assistance
Pre-tax commuter benefits
Job Description
Sheraton Grand Chicago Riverwalk is a distinguished hotel located in the heart of Chicago at 301 East North Water Street. Recognized for its exceptional hospitality and prime location along the Chicago River, the Sheraton brand is part of Marriott International’s extensive portfolio, known worldwide for delivering high-quality guest experiences and fostering a welcoming and inclusive environment. The hotel operates with a rich heritage dating back to 1937, connecting guests and communities with engaging experiences and thoughtful service. As part of the global Marriott family, Sheraton Grand Chicago Riverwalk upholds the company’s values of diversity, equality, and excellence in all aspects... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage or related professional area
- OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in culinary, food and beverage or related professional area
- Strong cooking and food preparation skills
- Leadership and team management abilities
- Knowledge of sanitation and food safety regulations
- Excellent communication and interpersonal skills
- Ability to work full time
- Availability to work flexible shifts
- Commitment to guest service excellence
- Ability to handle stressful situations
- Familiarity with labor management systems
- Coaching and mentoring capabilities
Job Qualifications
- High school diploma or GED with 4 years experience in culinary, food and beverage or related area
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience
- Strong culinary skills and experience preparing and cooking various food types
- Leadership experience managing kitchen teams and operations
- Knowledge of food safety, sanitation and handling standards
- Ability to develop new menu ideas and food presentation
- Excellent interpersonal, communication and leadership skills
- Experience in managing budgets and labor scheduling
- Ability to handle guest complaints and ensure satisfaction
- Competency in coaching, mentoring and staff development
- Familiarity with performance appraisal processes and HR functions
- Skilled in problem-solving and decision-making
Job Duties
- Manages kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures
- Estimates daily production needs and communicates them to kitchen personnel
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods for regular service and special functions
- Develops new culinary applications and food presentations
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs duties of kitchen managers and employees as necessary
- Recognizes superior quality products and presentations
- Supervises and coordinates activities of cooks and kitchen workers
- Leads shifts while personally preparing food items
- Utilizes interpersonal and communication skills to lead and influence team
- Encourages trust, respect and cooperation among team members
- Maintains productivity and enforces employee expectations
- Establishes and maintains open relationships within the team
- Ensures fair and consistent administration of property policies
- Communicates performance expectations and recognizes success
- Provides exceptional customer service and manages day-to-day operations
- Sets positive examples for guest relations
- Empowers employees for excellent service delivery
- Interacts with guests for feedback and handles complaints
- Achieves and exceeds culinary and budgetary goals
- Utilizes labor management system for scheduling and attendance
- Trains employees in safety procedures
- Coaches and mentors team members for developmental growth
- Participates in performance appraisal process
- Escalates issues to management and human resources
- Communicates effectively within the department
- Analyzes information to solve problems
- Attends and participates in meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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