Source One Hospitality Jobs (2)

We are currently looking for a talented Chef De Cuisine for a restaurant within a luxury hotel property in Chicago! Candidates must possess a fine dining or Michelin-star background. Responsibilities Responsible for the selection, development, and discipline of all staff within the department Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service Maintain food and labor cost using company implemented systems Maintain a high standard of safety and sanitation in the kitchen Oversee all staff training in accordance to company training program Continually update and amend policies and procedures for the BOH operation Set budgets and financial goals according to company expectations Monitor to ensure all food prep and presentation meets and / or exceeds company standards Oversee all ordering or product and communication with vendors Create and standardize seasonal menu items Approve the requisition and purchase of necessary supplies Lead and / or attend weekly management meetings with restaurant managers Maintain the highest level of service within all areas of the restaurant Requirements 2-3 years' experience as an Executive Sous Chef or Chef de Cuisine Fine dining or Michelin star experience is required A high level of creativity and clear understanding of current culinary trends Strong interviewing, hiring, & training abilities Up-to-date sanitation certification Proven track record and work history Ability to effectively manage a team of 30+ BOH employees Attention to detail Sense of urgency Knowledge of MS Excel, Word Knowledge of various POS, ordering, labor, and inventory systems Ability to multitask Benefits Base Salary $90,000+ Bonus potential Amazing company benefits! Dining and accommodation discounts PTO, STD, LTD, Life Insurance

We are looking for a creative Chef de Cuisine to inspire our team- The Chef de Cuisine directs the day-to-day operations of all areas of the kitchen including production, prep, special and private events, stewarding, purchasing and receiving. He / she is responsible for developing seasonal a-la-carte and special event menus, in partnership with the Executive Chef, that creatively highlight and showcase the restaurant’s unique story. The Chef de Cuisine oversees the menu education process to ensure the staff is trained to craft all daily specials and core dishes in a manner that remains true to the culinary concept of the restaurant, as well as effectively and professionally running the kitchen in the absence of the Executive Chef. The ideal candidate will be a natural leader with the drive and ability to maintain a cohesive team, all while working calmly and effectively under pressure. 5-years of progressive culinary experience preferred, two of which in a Sous Chef capacity. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary : $65,000 $80,000 / yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment : Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive : A supportive culture and ethical work environment Dynamic performance-based raises and promotions Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance Significant Long-term Retention bonuses Family time on most major holidays : New Year’s Day, Memorial Day, Juneteenth, July 4th, Labor Day, Thanksgiving, Christmas Eve and Christmas Day 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville and Houston Rocket Farm University : specialized leadership classes and personalized support for career advancement Employee-led Mentorship programs, Advisory Council and Safety Committee Benefits $65,000-$80,000 salary DOE Full benefit eligibility after 30-days of employment : Major Medical, Dental, Vision, Life Insurance Amazing perks and truly one-of-a-kind company culture!