- Full-Time
- Permanent
- SWISSOTEL
- Culinary
__jobinformationwidget.freetext.LocationText__
Swissôtel Chicago, Chicago, United States
__jobinformationwidget.freetext.ExternalReference__
REF43893Y
Executive Sous Chef
Region
Americas
WELCOME TO SWISSÔTEL CHICAGO
Swissôtel Chicago is a luxury 4 star/4 diamond hotel with 661 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.
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
- 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:
- Position Salary Range: $86,000 - $94,000.
- 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.
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
LET
YOUR PASSION SHINE
We foster
our creativity, our excellence and progressiveness. We interconnect with
each other and our environment, to create a new kind of quiet luxury. With us, you can take pride in
being part of a wider global team leading the way in local sustainability
initiatives. Working together with our communities, we will empower you to
make your own meaningful impact.
Let your passion shine
We take pride in promoting heartfelt hospitality with a French Zest, valuing passion, excellence and emotional intelligence. We pioneer a committed and sustainable approach to luxury, encouraging openness and inclusivity. We value new encounters with colleagues and guests from all horizons with a goal of creating a distinctive culture together.
JOIN US
Related jobs
Salary
Location
Raffles Udaipur, Udaipur, India
Experience Level
Mid-Senior Level
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Udaipur
Job Category
Culinary
Description
Primary Responsibilities OperationAssign in detail, specific duties to all employees under his/her supervision and instructs them in their workEnsure personal cleanliness and proper deportment of all
Reference
87ac7aa5-5f4d-45d9-84e7-07139fa0090f
Expiry Date
01/01/0001
Salary
Location
Mercure Salisbury White Hart Hotel, Salisbury, United Kingdom
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
MERCURE
Job type
Permanent
Locations
Salisbury
Job Category
Culinary
Description
Our mission at Mercure Salisbury is to create memorable moments for our guests, by connecting hearts from arrival to farewell.A job, a career or a calling - whatever brings you here, we have something
Reference
24376e41-5c9c-4fc1-9c63-eb8f22084ef9
Expiry Date
01/01/0001
Salary
Location
Novotel Edinburgh Park, Edinburgh, United Kingdom
Experience Level
Not Applicable
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Edinburgh
Job Category
Culinary
Description
Elegant, French hotel with recently refurbished restaurant in Edinburgh is looking for a Sous Chef.The ideal candidate will have the opportunity to be considered for promotion to Head Chef in 6 months
Reference
64c3d35b-7065-46e2-913c-78a1fc8602fd
Expiry Date
01/01/0001
Salary
Location
Mercure Salisbury White Hart Hotel, Salisbury, United Kingdom
Experience Level
Associate
Job Schedule
Full-Time
Brands
MERCURE
Job type
Permanent
Locations
Salisbury
Job Category
Culinary
Description
We are seeking an experienced and passionate Chef de Partie to join our team. The ideal candidate should have a strong background in professional cooking and be able to work with recipes and specifica
Reference
ccb3f589-8c78-4ba5-b868-eae11963b374
Expiry Date
01/01/0001
Salary
Location
21c Museum Hotel Louisville, Louisville, United States
Experience Level
Not Applicable
Job Schedule
Full-Time
Brands
21C MUSEUM HOTELS
Job type
Permanent
Locations
Louisville
Job Category
Culinary
Description
Reports To: Sous Chef, Chef de Cuisine, Executive ChefGeneral Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs
Reference
ae9e7df5-0993-4ec5-9b5b-66ea664d733d
Expiry Date
01/01/0001
Salary
Location
ibis Styles Birmingham NEC and Airport, Birmingham, United Kingdom
Experience Level
Associate
Job Schedule
Casual
Brands
IBIS STYLES
Job type
Temporary
Locations
Birmingham
Job Category
Culinary
Description
ibis Styles Birmingham Airport & NEC hotel is looking for a Commis Chef to help us deliver tasty meals for our busy guests. This is a casual position and comes with a salary of £11.44 per hour plus be
Reference
dd4edb18-6ee3-4474-82c0-6bb7d022f1a7
Expiry Date
01/01/0001
Salary
Location
Fairmont Chicago - Millennium Park, Chicago, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Chicago
Job Category
Culinary
Description
Do you have a heart to serve and love being part of a team? As Stewarding Floor Steward, you will assist in the execution of memorable Food & Beverage experiences for our guests.What is in it for you:
Reference
a36fcbb0-42fb-465f-bb06-9b1c388de2c7
Expiry Date
01/01/0001
Salary
Location
Mercure Oxford Hawkwell House Hotel, Oxford, United Kingdom
Experience Level
Associate
Job Schedule
Full-Time
Brands
MERCURE
Job type
Permanent
Locations
Oxford
Job Category
Culinary
Description
Our mission at MERCURE HAWKWELL HOUSE HOTEL is to create memorable moments for our guests, by connecting hearts from arrival to farewell.A job, a career or a calling - whatever brings you here, we hav
Reference
57b6b296-7674-4787-8759-968f7e55ea09
Expiry Date
01/01/0001
Salary
Location
Novotel Cambridge North, Cambridge, United Kingdom
Experience Level
Associate
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Cambridge
Job Category
Culinary
Description
As our next Commis Chef, you….Show a passion and creativity for food, ingredients and flavours.Lead the team in preparing and presenting high-quality dishes with pride and precision. Be responsible fo
Reference
2b734816-ff97-4b87-8863-cb48b82bd36f
Expiry Date
01/01/0001
Salary
Location
ibis Styles London Gatwick Airport, Crawley, United Kingdom
Experience Level
Associate
Job Schedule
Part-Time
Brands
IBIS STYLES
Job type
Permanent
Locations
Crawley
Job Category
Culinary
Description
The brand new ibis Styles London Gatwick Airport is now open and is home to a busy open-plan bar and restaurant. We're on the hunt for a Line Cook to join our kitchen team. Working a minimum of 24 hou
Reference
a389ba64-9029-400d-9226-824d55df1e98
Expiry Date
01/01/0001