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Executive Chef - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Chicago, IL Chicago, Illinois |
About this job
Nationally recognized as one of the country's best places to get a truly great drink, Sable Kitchen & Bar puts just as much care into the craft of cocktailing as our team does into the menu of contemporary American small plates.
Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees.
What you get to do: Provide restaurant guests with excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
Your day-to-day:
EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required.
LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).
Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees.
What you get to do: Provide restaurant guests with excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
Your day-to-day:
- The Chef will provide "excellent quality" and "presentation" of all food to the guests.
- Demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
- In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these standards to the staff.
- Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
- It is the Chef's responsibility to participate in service education through daily line-ups, quarterly menu meetings; and new server training programs
- It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less.
- It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager.
- Maintain a high level of cleanliness in the kitchen facilities.
- It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. The Chef should make the appropriate assignments within his staff.
- Assists the General Manager in supervising all kitchen employees and is responsible for the overall direction, coordination, and evaluation of this unit.
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- A degree in Culinary Arts and/or a minimum of three years experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens.
- Expertise in food product, presentation, quality and preparation along with menu concept and design.
- Strong leadership skills with the ability manage a large and busy kitchen that services the restaurant, night club, and banquets.
- Creative, current on food and industry trends.
- Ability to work with PR and Marketing in the creation of campaigns and budgets.
EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required.
LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).