Hilton Chicago/Oak Lawn
Sous Chef – Hilton Chicago/Oak Lawn
Hilton Chicago/Oak Lawn is currently searching for a remarkable Sous Chef who will plan and manage kitchen staff in procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary, cost‑effective environment that aligns with all standards and regulations to achieve profitable, competitive, quality products.
Pay Range Base pay: $60,000.00 – $65,000.00 per year. Actual pay will be based on skills and experience.
Job Purpose Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities
Responsibility for long and short term planning and day‑to‑day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints.
Manage Human Resources in the kitchen to attract, retain and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back‑up … within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Assist in the creation and planning of menus and implement changes to continue to attract business.
Perform special projects and other responsibilities as assigned.
Participate in task forces and committees as required.
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain quality product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.)
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues.
Properly receive and store food and other deliveries.
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long‑range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Participate in physical inventories.
Guest Relations – Be readily available / approachable for all guests.
Take proactive approaches when dealing with guest concerns.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team.
Be professional, responsible and mature in conduct and behavior.
Be understanding of, encouraging to and friendly with all coworkers.
Be self‑motivated and use time wisely.
Maintain open line of communications with each department.
Communicate pertinent information.
Respond positively to new ideas.
Openly accept critical/developmental feedback.
Maintain effective communication through the use of meetings, memorandums.
Be available to help other departments in emergency situations.
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Properly handle and account for keys.
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.
Qualifications & Requirements
High School diploma/secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Job Requires The Ability To Perform The Following
Excellent communication skills in primary language(s) used in the workplace.
Ability to read and write to facilitate the communication process.
Basic computational ability.
Ability to read recipes and follow instructions.
Ability to physically demonstrate culinary techniques (cutting, cooking principles, plate presentation, safety and sanitation practices).
Ability to create appropriate buffet displays up to 5–6 ft in height, including setup, maintenance and breakdown.
Work in extreme temperatures both indoors and outdoors up to 110 °F / –10 °F for extended periods.
Ability to stand and exert well‑paced mobility for up to 4 hours.
Ability to lift and carry up to 50 lbs, move kitchen machinery up to 250 lbs, perform repetitive motions.
Good visual acuity and auditory skills for interacting with guests.
Manual dexterity to operate kitchen and office equipment.
Ability to obtain and maintain any government‑required licenses, certificates or permits.
Other
Passionate about people and service.
Strong communication skills essential when interacting with guests and employees.
Basic math skills used frequently when handling cash or credit.
Problem‑solving, reasoning, motivating and training abilities.
Flexible schedule including nights, weekends and holidays.
Amazing Benefits At A Glance
Annual salary $60,000–$65,000 based on experience.
Team‑driven and values‑based culture.
Medical, dental, vision coverage.
Vacation & holiday pay.
Same‑day pay available.
Employee assistance program.
Career growth opportunities / manager training program.
Reduced room rates across portfolio.
Third‑party perks (movie tickets, attractions, other).
401(k).
Employee discount.
Flexible schedule.
Flexible spending account.
Life insurance.
Parental leave.
Referral program.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and manufacturing.
Industries Hospitality.
Referrals increase your chances of interviewing at Hilton Chicago/Oak Lawn by 2x.
#J-18808-Ljbffr
Pay Range Base pay: $60,000.00 – $65,000.00 per year. Actual pay will be based on skills and experience.
Job Purpose Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities
Responsibility for long and short term planning and day‑to‑day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints.
Manage Human Resources in the kitchen to attract, retain and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back‑up … within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Assist in the creation and planning of menus and implement changes to continue to attract business.
Perform special projects and other responsibilities as assigned.
Participate in task forces and committees as required.
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain quality product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.)
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues.
Properly receive and store food and other deliveries.
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long‑range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Participate in physical inventories.
Guest Relations – Be readily available / approachable for all guests.
Take proactive approaches when dealing with guest concerns.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team.
Be professional, responsible and mature in conduct and behavior.
Be understanding of, encouraging to and friendly with all coworkers.
Be self‑motivated and use time wisely.
Maintain open line of communications with each department.
Communicate pertinent information.
Respond positively to new ideas.
Openly accept critical/developmental feedback.
Maintain effective communication through the use of meetings, memorandums.
Be available to help other departments in emergency situations.
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Properly handle and account for keys.
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.
Qualifications & Requirements
High School diploma/secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Job Requires The Ability To Perform The Following
Excellent communication skills in primary language(s) used in the workplace.
Ability to read and write to facilitate the communication process.
Basic computational ability.
Ability to read recipes and follow instructions.
Ability to physically demonstrate culinary techniques (cutting, cooking principles, plate presentation, safety and sanitation practices).
Ability to create appropriate buffet displays up to 5–6 ft in height, including setup, maintenance and breakdown.
Work in extreme temperatures both indoors and outdoors up to 110 °F / –10 °F for extended periods.
Ability to stand and exert well‑paced mobility for up to 4 hours.
Ability to lift and carry up to 50 lbs, move kitchen machinery up to 250 lbs, perform repetitive motions.
Good visual acuity and auditory skills for interacting with guests.
Manual dexterity to operate kitchen and office equipment.
Ability to obtain and maintain any government‑required licenses, certificates or permits.
Other
Passionate about people and service.
Strong communication skills essential when interacting with guests and employees.
Basic math skills used frequently when handling cash or credit.
Problem‑solving, reasoning, motivating and training abilities.
Flexible schedule including nights, weekends and holidays.
Amazing Benefits At A Glance
Annual salary $60,000–$65,000 based on experience.
Team‑driven and values‑based culture.
Medical, dental, vision coverage.
Vacation & holiday pay.
Same‑day pay available.
Employee assistance program.
Career growth opportunities / manager training program.
Reduced room rates across portfolio.
Third‑party perks (movie tickets, attractions, other).
401(k).
Employee discount.
Flexible schedule.
Flexible spending account.
Life insurance.
Parental leave.
Referral program.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and manufacturing.
Industries Hospitality.
Referrals increase your chances of interviewing at Hilton Chicago/Oak Lawn by 2x.
#J-18808-Ljbffr