Chef de Cuisine

POSITION PURPOSE:

The Chef de Cuisine is a key position that drives the motivation and productivity of the culinary team including Sous Chefs to meet and exceed guest satisfaction, associate satisfaction and financial objectives of this Forbes Five Star, Five Diamond establishment. The Chef is responsible for the daily operations of the kitchen and is the first-in-command on a day-to-day basis, managing all other food preparation. He/She develops new menu offerings and displays and ensures all menu items are prepared to the Five Star Service Standards. Furthermore, the Chef de Cuisine collaborates with the Director of Restaurants and Bars in service education through daily line-ups, quarterly menu meetings; and new server and kitchen staff training programs.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS:

Average Percent of Time

40% Interviews, selects, trains, appraises, schedules, disciplines and supervises kitchen staff in kitchen during the cooking of food items.

20% Supervises kitchen staff in the proper preparation, cooking and garnishment of various menu items.

15% Assists in the development and enforcement of policies to control food cost and quality.

10% Ensures proper receiving, storage (including temperature-setting) and rotation of food

products so as to comply with Health Department regulations.

5% Leads menu planning activities.

5% Schedules culinary staff so that proper coverage is maintained while keeping payroll costs

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assist Executive Chef with projects as needed

• Maintains vacation schedule for proper staffing.

• Reports any equipment in need of repair to chef and engineering, for service.

• Performs other duties as requested, such as V.I.P. parties and staff meetings.

PHYSICAL REQUIREMENTS:

Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours

Physical Activity Frequency

Sitting Occasional

Standing Constant

Walking Constant

Climbing stairs Occasional

Crouching/Bending/Stooping Frequent

Reaching Frequent

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Occasional

Hearing Constant

Talking Constant

Smell Constant

Lifting/Carrying (# lbs) Frequent

Travel Occasional

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

• Sixteen Sous Chef

• Sixteen Cooks

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of hot and cold food preparation.

• Good working knowledge of accepted sanitation standards and health codes.

• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.

• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.

• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.

• Ability to perform duties in confined spaces.

• Ability to perform duties within extreme temperature ranges.

• Ability to manage multiple projects, meet and work effectively under time and resource constraints.

• Ability to work well independently and collaborate with others.

• Ability to work with the Marketing team in the creation of campaigns and budgets.

• Ability to work under pressure and deal with stressful situations during busy periods.

• Ability to work a flexible schedule to include weekends and holidays.

QUALIFICATION STANDARDS

EDUCATION

• Culinary school graduate or related training required

• Expertise in food product, presentation, quality and preparation along with menu concept and design.

• Creative, current on food and industry trends.

• Strong leadership, organization and communication skills.

• Must have a positive track record of driving the team to success and be able to elaborate on projects and tangible results.

• Must have all necessary safety certifications

EXPERIENCE

Minimum three years' experience as a senior level chef in a comparable hotel or restaurant environment. Preferably overseeing large, fast-paced, multi-outlet kitchens.

LICENSES OR CERTIFICATES

Ability to obtain any government required license or certificate.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability is strongly preferred.

BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full-time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here.

E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Equal Opportunity Employer

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.