Fabio Viviani Hospitality Group
Executive Chef
Fabio Viviani Hospitality Group, Chicago, Illinois, United States, 60290
Welcome to Seville, where we take pride in offering an exceptional dining experience inspired by the rich flavors of the Mediterranean. Our restaurant is known for its warm ambiance, delectable cuisine, and outstanding service. We are currently seeking a dynamic Executive Chef to join our team and be the welcoming face of Seville.
Position: Executive Chef
Duties:
Provide quality, and genuine, hospitality in a timely mannerPlan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements; manage inventory, ordering and receivingStrict discipline to meeting food and labor costsSupervise kitchen staff's activitiesArrange for equipment purchases and repairsPerform administrative dutiesResponsible for mentoring and training of kitchen staffMaintain a positive and professional approach with coworkers and customersCommit to local sourcing and relationships with farmers and vendorsMaintain strong teamwork with GM and FOHWorks with the GM to grow the business, drive sales and manage expenses.Ensure that guest’s feel important and welcome in the restaurantAdheres to all company safety and sanitation policies and proceduresOther duties as assigned
Requirements:
Passion for food and ensuring an excellent dining experience for all guestsEnergetic and genuine positive attitude while interacting with team-members and all guestsA minimum of 5 years of Chef Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishmentProven working experience with recruiting, training, coaching, promoting and terminating.Experience controlling, managing labor costs, analyzing labor data, and developing systems to manage labor based on scheduling and sales.Ability to spot and resolve problems efficientlyCapable of delegating multiple tasksOutstanding communication skills, both electronically and in person.Keep up with cooking trends and best practicesA culinary degree is preferredA proven record of successful food inventory control.Exceptional critical thinking ability.Experience with restaurant equipment troubleshooting, part ordering, service negotiation and preventive maintenance.Experience planning events, catering and preparing food at event.Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.Maintain sanitation procedures and organization of work area adhering to all OSHA regulationsAbility to work under pressure and deal with stressful situations during busy periods.Willing to learn, be flexible, and contribute in an evolving concept.Must be flexible with schedule and able to work different shifts and shifts with undefined end timesBe able to reach, bend, stoop and frequently lift up to 20 pounds.Be able to work in a standing position for long periods of time (up to 9 hours).
We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!
#J-18808-Ljbffr
Position: Executive Chef
Duties:
Provide quality, and genuine, hospitality in a timely mannerPlan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements; manage inventory, ordering and receivingStrict discipline to meeting food and labor costsSupervise kitchen staff's activitiesArrange for equipment purchases and repairsPerform administrative dutiesResponsible for mentoring and training of kitchen staffMaintain a positive and professional approach with coworkers and customersCommit to local sourcing and relationships with farmers and vendorsMaintain strong teamwork with GM and FOHWorks with the GM to grow the business, drive sales and manage expenses.Ensure that guest’s feel important and welcome in the restaurantAdheres to all company safety and sanitation policies and proceduresOther duties as assigned
Requirements:
Passion for food and ensuring an excellent dining experience for all guestsEnergetic and genuine positive attitude while interacting with team-members and all guestsA minimum of 5 years of Chef Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishmentProven working experience with recruiting, training, coaching, promoting and terminating.Experience controlling, managing labor costs, analyzing labor data, and developing systems to manage labor based on scheduling and sales.Ability to spot and resolve problems efficientlyCapable of delegating multiple tasksOutstanding communication skills, both electronically and in person.Keep up with cooking trends and best practicesA culinary degree is preferredA proven record of successful food inventory control.Exceptional critical thinking ability.Experience with restaurant equipment troubleshooting, part ordering, service negotiation and preventive maintenance.Experience planning events, catering and preparing food at event.Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.Maintain sanitation procedures and organization of work area adhering to all OSHA regulationsAbility to work under pressure and deal with stressful situations during busy periods.Willing to learn, be flexible, and contribute in an evolving concept.Must be flexible with schedule and able to work different shifts and shifts with undefined end timesBe able to reach, bend, stoop and frequently lift up to 20 pounds.Be able to work in a standing position for long periods of time (up to 9 hours).
We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!
#J-18808-Ljbffr