4+ years of experience in hotel restaurant as a kitchen manager or relevant supervisory role in an upscale restaurant.
Excellent organizational and communication skills.
Strong attention to detail.
Ability to work collaboratively in a team environment.
Creative and motivated, with a passion for culinary arts.
BA in Culinary Arts preferred.
Responsibilities
Design and control recipe execution and ingredient management.
Advance preparation and cooking methods with precision.
Delegate tasks and ensure cleanliness of equipment and work areas.
Supervise team cleaning schedules and practices.
Maintain food inventory and communicate emerging food trends.
Conduct meetings in the absence of senior chefs.
Orient new employees on their roles and responsibilities.
Benefits
10 vacation days per year.
9 paid holidays per year.
5 Chicago Paid Sick Leave days per year.
5 Chicago Paid Leave days per year.
Complimentary employee meals.
Discounted parking.
Discounted and complimentary room nights at The Peninsula Hotels.
50% restaurant discount.
50% discount on spa services.
25% discount on spa retail.
80% company-paid medical, dental, and vision coverage.
Complimentary life insurance.
Complimentary long-term disability.
Retirement plan with 5% company match.
Full Job Description
The Peninsula Chicago is seeking a creative Chef Tournant who is highly organized to work with our F&B operations and create a memorable guest experience.
Work for a luxury Five-Star Five-Diamond property in the heart of Michigan Avenue, Chicago.
Grow within a diverse multi-outlet property.
Exceptional health benefits package and 401(k) with company match.
Key Accountabilities:
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.
General Requirements:
Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor/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.
Benefits We Offer:
10 vacation days per year
9 paid holiday days per year
5 Chicago Paid Sick Leave days per year
5 Chicago Paid Leave days per year
Complimentary employee meals
Discounted parking
Discounted and complimentary room nights at The Peninsula Hotels
50% restaurant discount
50% discount on spa services
25% discount on spa retail
80% company-paid medical, dental and vision coverage
Complimentary life insurance
Complimentary long-term disability
Retirement plan with 5% company match
We are delighted to receive your resume for further consideration. As we anticipate a large number of applications, we look forward to connecting with candidates that meet our various role qualifications. To be considered for the position, you must have work authorization in the United States. The salary range for this role is $85,000-95,000 per year.
