Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $76,395.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Health insurance incentive
FSA
Dependent care pre-tax
Pension Plan
Paid Time Off
free use of fitness center
Tuition Reimbursement
Discounts on merchandise
Professional memberships
Job Description
Arrowhead restaurant is a premier fine-dining establishment known for its exquisite cuisine and breathtaking views overlooking a 27-hole golf course. Owned and operated by the Wheaton Park District, Arrowhead offers not only an exceptional dining experience but also caters to a variety of events including weddings, banquets, golf outings, showers, and corporate receptions. The restaurant prides itself on exceeding guest expectations through high-quality food, attentive service, and a welcoming atmosphere that blends leisure and gourmet dining. The Wheaton Park District is dedicated to leisure, recreation, and conservation, creating a unique community-driven environment where employees can thrive while contributing to a... Show More
Job Requirements
- Must be a high school graduate or GED equivalent
- Must have at least three years of experience in a sous chef role
- Must have or be obtaining a Food Sanitation Certificate
- Must be at least 18 years old
- Must have experience managing a staff of eight or more for at least two years
- Must have knowledge of sauces, soups, cold and butcher cuts, roast, fry, grill
- Must possess strong problem-solving, analytical, organizational, interpersonal, written, and verbal communication skills
- Must have and maintain a valid driver's license with an acceptable driving record
- Must be CPR/AED certified or able to obtain certification within six months of employment
- Must have Illinois food sanitation certificate
- Must have Basset certificate
Job Qualifications
- High school graduate or GED equivalent
- Minimum three years experience in a sous chef position
- Current or in progress Food Sanitation Certificate
- At least 18 years of age
- Experience managing a staff of eight or more for at least two years
- Knowledge of sauces, soups, cold and butcher cuts, roasting, frying, grilling
- Strong problem-solving, analytical, organizational, interpersonal, communication skills
- Valid driver's license with acceptable record
- CPR/AED certified or able to obtain within six months
- Illinois food sanitation certificate
- Basset certificate
Job Duties
- Follow menu requirements in relation to plate specifications and recipe adherence
- Utilize inventory effectively to maximize costs and control waste while adhering to the kitchen budget
- Develop menus for the restaurant, banquets, meetings, special events, and halfway house
- Ensure high standards of sanitation, cleanliness, and safety in all kitchen areas
- Manage kitchen staff certifications ensuring validity and compliance
- Monitor kitchen staff to minimize over-production waste and maintain quality
- Maintain accurate recipes, prep guides, and costing of all dishes
- Inspect food preparation and serving areas for safe, sanitary practices
- Train staff on portion control and product waste guidelines
- Maintain labor cost within budget and seasonal needs
- Create and order food products in line with inventory guidelines
- Ensure all food purchases meet menu specifications and bid requirements
- Attend weekly event meetings with banquet and restaurant staff
- Provide high-quality customer service and team support
- Perform Executive Chef duties in their absence
- Create staff schedules and approve timecards
- Maintain temperature checks and support sanitation standards
- Hire, train, manage, coach, and evaluate kitchen staff
- Ensure uniforms and appearance meet Arrowhead standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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