Executive Sous Chef

WELCOME TO SWISSÔTEL CHICAGO

Swissôtel Chicago is a luxury 4 star/4 diamond hotel with 662 rooms and suites located in the heart of downtown Chicago. Inspired by our brand pillar, Vitality, our Swissôtel Chicago family is united by a common vision to re-engage, re-inspire and re-vitalize our commitment to delivering quality service, building quality relationships and living quality lives. 

 At Swissôtel Chicago, we put the emphasis on our people. We are extremely proud of our Vitality initiatives and offer a variety of wellness programs for our Colleagues, who – in turn – aspire to bring quality of life into our guests’ lives. Our goal is to provide a motivating and rewarding environment that attracts talented individuals who wish to develop their careers within a culture that values creativity and innovation in order to execute winning results aligned with our Vitality vision. Through our initiatives and Vitality culture, we have been named a Top Workplace by the Chicago Tribune for 8 years in a row!

Be Bold, Be Inspired, Be You.

WHAT YOU WILL BE DOING:
Ready for a sizzling career move? Engaging service, delicious cuisine and legendary views make every special event at Swissôtel Chicago a truly memorable experience. You will play a pivotal role in our kitchen working alongside an incredibly talented team. The food you prepare, cook and serve makes our guests smile and wanting more in our award-winning hotel!

Reporting to the Executive Chef & Director, Food & Beverage, the Executive Sous Chef will coordinate and ensure the smooth and efficient flow of the culinary operations in each kitchen. Maintaining and enhancing the food products through a creative menu development and presentation, the Executive Sous Chef will promote the company’s vision to become a highly recognized brand respected for its service delivery, diversity in design, contemporary Swiss attributes and Vitality through example.

• Conduct daily shift briefings to kitchen colleagues
• Conduct monthly culinary meetings to address colleague issues
• Attends BEO & 10-day meetings, budgeting and forecasting meetings
• Presents at all colleagues / all manager meetings as and when required

• To develop and implement training programs and conduct training sessions and manage employee performance through training, coaching and developing and ensure all training complies with legislation.
• To train all kitchen staff on reducing wastage and monitoring consumption of high-priced items to ensure consumption is appropriate and in support of our Sustainability and Planet 21 commitment

• Actively share ideas, opinions & suggestions in weekly Executive Sous Chef meeting

• Conduct employee performance reviews and following up in a timely manner.
• To maximize departmental productivity while maintaining and improving our Guest and Colleague satisfaction.
• Maintain consistent staffing levels by monitoring the forecast and the actual occupancy of hotel rooms & Banquets meeting & events; scheduling colleagues utilizing Watson
• Promote a safe working environment by ensuring all colleagues are working in compliance with health and safety guidelines and regulations.
• To compile and review all food orders to ensure that the appropriate food cost is maintained at all times.
• Working together with the F&B Department to create and implement new menus in all areas to ensure our offerings remain Current, Innovative, Standardized and Profitable.
• Drive menu engineering and encourage all colleagues to get involved in menu creations.
• Create and implement initiatives to increase food revenue and reduce expenses.
• Maintain department standards in accordance with company operating procedures.
• Inspire, coach and guide all colleagues to showcase their talents.
• Together with the Executive Chef and Executive Sous Chef, ensure that the kitchen department is represented at all relevant meetings and with all relevant departments.
• Manages recruitment, selection, training & the performance evaluation process including documentation of performance shortfalls of all related culinary staff
• Ensures that all culinary colleagues are fully aware of house rules and regulations.
• Teaches, guides and monitors new staff on job performance; ensure colleagues execute tasks promptly and correctly by following policies, procedures, standards and guidelines at all times
• Manages proper annual vacation scheduling of all kitchen colleagues while maintaining Swissôtel’s quality standards; approves and keeps updated records of staff vacation, public holidays and medical leave.
• Promotes a Fun/ Professional and Disciplined work environment
• Supports/Coaches/Leads & motivate kitchen colleagues by creating a professional and happy work environment, ensuring that all hotel information is properly communicated and responding to staff complaints, suggestions and feedback.
• Has a good understanding of  inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Promotes Health, Safety and Vitality  at all times
• Ensures proper hygiene as per Illinois Department of Health
• Liaises daily with Banquet Managers to keep open lines of communication & guest feedback
• Continues to create and expand on Vitality menus & set – up
• Ensures daily orders are placed and accurate according to business volume
• Actively participate in each kitchen mise-en-place to ensure quality standards are met
• Any other tasks that may be assigned

Physical aspects of the position include but are not limited to the following: 

• Frequent walking throughout the shift
• Occasional lifting and carrying up to 50 lbs
• Occasional bending, kneeling, pushing, pulling, walking and standing
• Occasional ascending or descending ladders, stairs and ramps  

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Have a strong working knowledge of various cuisines
• Minimum 2 years of Sous Chef experience
• Previous experience in a 4 star luxury hotel environment
• Fine Dining experience a definite asset
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School preferred 
• Proven track record of cost control including food, equipment, labor and waste management to meet the food quality goals and the hotel’s financial goals.
• Enthusiastic, outgoing personality who is very guest driven
• Demonstrate real passion for menu planning and leadership
• Responsible for State & Federal Food Handlers certification (mandatory)
• Must be able to work any shift assigned, such as holidays, weekends, mornings, afternoons and evenings.

WHAT IS IN IT FOR YOU:

• Annual salary range: $74,000–$85,000, with final compensation based on experience and qualifications.
• Employee Benefit Card offering discounted rates at Accor worldwide
• Learning & Development programs through our Academies
• Opportunity to develop your talent and grow within our property and across the world!
• Ability to make a difference through our Corporate Social Responsibilities, such as Sustainability, Diversity, Inclusion & Belonging
• Comprehensive Benefit Package which offers:
  •  Health, Dental, Vision, Life, Disability & AD&D insurance, Accidental Injury Insurance, Hospital Support, Critical Illness Insurance, 401K plan, Paid leave such as Vacation, Personal, Maternity/Paternity and Holiday.