Citygatecentre
Full-Time Hotel Arista Executive Sous Chef
Citygatecentre, Naperville, Illinois, United States, 60564
Please see our open opportunities below!Location:
Hotel Arista2139 CityGate LaneJob Id:
1629# of Openings:
0Title:
Executive Sous ChefReports to:
Executive ChefDirect Reports:
Culinary, Culinary BanquetsStatus:
Salary ExemptCompensation:
$70,000-85,000Role SummaryThe Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all operations of the Hotel and surrounding Kitchens. This position is responsible for assisting with the production, preparation and presentation of all food for the Hotel Banquet Operations and surrounding Food Service Facilities including Zorba, Lavazza, Hotel Room Service and Kafenio Associate Cafe. They will be responsible for the leadership of the Hotel Culinary team as well as the Stewarding team working out of the Hotel Arista kitchen. The Executive Sous Chef may be asked to assist with Operational Coverage in our outlets.ResponsibilitiesEnsures food quality in all outlets by overseeing preparation of all food items and managing inventory.Maximizes food quality and presentation while simultaneously maximizing the hotel’s standards and profits.Works with the Executive Chef to create and implement new menus for all outlets implementing current food trends and regional tastes.Assists the Executive Chef in developing innovative menu selections for banquets and parties in accordance with client budgetary considerations and expectations.Adheres to industry standard food costs and culinary labor metrics.Develops and presents food and menu items that encourage guest satisfaction and repeat customers.Collaborates with the F&B team and the Executive Chef in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment, or personnel.Maintains knowledge of local competition and industry trends.Assists the Executive Chef in the effective and efficient scheduling, supervising, and development of all kitchen associates.Maintains and oversees the sanitation, maintenance, and proper use of all kitchen equipment.Works with the Executive Chef to maintain the high standards of food presentation and service. Collaborates to maintain front and back of the house teamwork.Affects and develops positive associate attitudes and skills.Trains and develops new associates.This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.Accountabilities:Guest Satisfaction.Associate Satisfaction.Maintain staffing in accordance with staffing guide so that labor is in line with revenue.Adherence to Service Metrics and Standards.Maintain overall Food costs as a percent of Food Revenue at or below budget.Maintain menu items and portioning for food items in Compete on a daily basis to ensure accurate daily profitability reporting.Conduct daily SPP training in the departmental stand-up / pre-shift meetings.Ensure that all kitchen managers are ServSafe certified, and all staff is compliant with Food Safety standards as dictated by the DuPage Health Department.Maintain a safe work and customer friendly environment.Perform all duties and responsibilities as detailed in the position job description.Minimum Qualifications:EducationTwo-year Culinary degree from a recognized culinary institute or equivalent experience.Serv Safe certification required.ExperienceTwo or more years as a Sous Chef at a top tier property.Thorough knowledge of food preparation, kitchen, restaurant, and banquet operations.SkillsStrong customer service, leadership, and communication skills.Ability to supervise staff and staffing levels.Knowledge of applicable safety and sanitation procedures and training required.Knowledge of food cost and inventory management principles required.Must have a flexible schedule and be available to work nights, weekends, and holidays.Physical RequirementsMust be able to walk and stand for up to 8 hours a day, with or without reasonable accommodation.Must be able to bend, stoop, squat, and stretch to fulfill job duties.Must be able to lift 20 lbs. regularly, and up to 50 pounds on occasion.We are an equal opportunity employer and make employment decisions without regard to age, race, religion, national origin, gender, disability, veteran status, genetic information, sexual orientation and gender identity or any other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered.
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Hotel Arista2139 CityGate LaneJob Id:
1629# of Openings:
0Title:
Executive Sous ChefReports to:
Executive ChefDirect Reports:
Culinary, Culinary BanquetsStatus:
Salary ExemptCompensation:
$70,000-85,000Role SummaryThe Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all operations of the Hotel and surrounding Kitchens. This position is responsible for assisting with the production, preparation and presentation of all food for the Hotel Banquet Operations and surrounding Food Service Facilities including Zorba, Lavazza, Hotel Room Service and Kafenio Associate Cafe. They will be responsible for the leadership of the Hotel Culinary team as well as the Stewarding team working out of the Hotel Arista kitchen. The Executive Sous Chef may be asked to assist with Operational Coverage in our outlets.ResponsibilitiesEnsures food quality in all outlets by overseeing preparation of all food items and managing inventory.Maximizes food quality and presentation while simultaneously maximizing the hotel’s standards and profits.Works with the Executive Chef to create and implement new menus for all outlets implementing current food trends and regional tastes.Assists the Executive Chef in developing innovative menu selections for banquets and parties in accordance with client budgetary considerations and expectations.Adheres to industry standard food costs and culinary labor metrics.Develops and presents food and menu items that encourage guest satisfaction and repeat customers.Collaborates with the F&B team and the Executive Chef in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment, or personnel.Maintains knowledge of local competition and industry trends.Assists the Executive Chef in the effective and efficient scheduling, supervising, and development of all kitchen associates.Maintains and oversees the sanitation, maintenance, and proper use of all kitchen equipment.Works with the Executive Chef to maintain the high standards of food presentation and service. Collaborates to maintain front and back of the house teamwork.Affects and develops positive associate attitudes and skills.Trains and develops new associates.This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.Accountabilities:Guest Satisfaction.Associate Satisfaction.Maintain staffing in accordance with staffing guide so that labor is in line with revenue.Adherence to Service Metrics and Standards.Maintain overall Food costs as a percent of Food Revenue at or below budget.Maintain menu items and portioning for food items in Compete on a daily basis to ensure accurate daily profitability reporting.Conduct daily SPP training in the departmental stand-up / pre-shift meetings.Ensure that all kitchen managers are ServSafe certified, and all staff is compliant with Food Safety standards as dictated by the DuPage Health Department.Maintain a safe work and customer friendly environment.Perform all duties and responsibilities as detailed in the position job description.Minimum Qualifications:EducationTwo-year Culinary degree from a recognized culinary institute or equivalent experience.Serv Safe certification required.ExperienceTwo or more years as a Sous Chef at a top tier property.Thorough knowledge of food preparation, kitchen, restaurant, and banquet operations.SkillsStrong customer service, leadership, and communication skills.Ability to supervise staff and staffing levels.Knowledge of applicable safety and sanitation procedures and training required.Knowledge of food cost and inventory management principles required.Must have a flexible schedule and be available to work nights, weekends, and holidays.Physical RequirementsMust be able to walk and stand for up to 8 hours a day, with or without reasonable accommodation.Must be able to bend, stoop, squat, and stretch to fulfill job duties.Must be able to lift 20 lbs. regularly, and up to 50 pounds on occasion.We are an equal opportunity employer and make employment decisions without regard to age, race, religion, national origin, gender, disability, veteran status, genetic information, sexual orientation and gender identity or any other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered.
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