Description
The Loews Chicago Hotel is currently seeking a Banquet Chef to join the team. Opened, 2015, Loews Chicago Hotel will feature 400 guestrooms, including 25 suites, more than 25,000 square feet of innovative meeting space, multiple outdoor terraces for guest and function uses, spa/fitness center and an outdoor rooftop including a pool overlooking the city.
Boasting city and lake views from the guest rooms, the property is located just one block north of the Chicago River and two blocks east of North Michigan Avenue, in the heart of Chicago. The hotel will be part of a highly visible 52-story tower comprised of the Loews Chicago Hotel and 390 luxury residential apartments.
The Banquet Chef oversees all aspects of Banquet food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time.
More specifically:
Oversees preparation and production of all hot food items
Supervises Banquet/Cafeteria personnel and Saucier
Supervises/set up and organization of work area with all necessary supplies and equipment
Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
Supervises/preparation and storage of raw food products prior to final assembly of hot food items
Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
Assists Banquet/Cafeteria personnel with completion of all duties as needed
Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines
Adheres to established portion control guidelines, minimizes waste
Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Ensures that all Governmental Food Sanitation Standards are followed at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Engineering of any equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans etc.
Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items
Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
Attends BEO meetings
Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Conducts meeting with department team member as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
Other duties as assigned
Requirements
-
Specific Job Knowledge, Skills, and Abilities
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:
Qualification Standards
Education: College degree preferred
Experience:
Five plus years experience in quality food production, in an upscale hotel or freestanding restaurant.
One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
Licenses or Certificates: ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
About Us
Love Hospitality? We’d Love to Meet You
We are a dedicated team focused on allowing our guests to flourish when they are with us. Loews Hotels & Resorts has been welcoming guests for over six decades. Today, our distinctive properties continue to offer guests the room they need in major cities across the U.S. and Canada. With headquarters located in New York, Loews Hotels & Resorts prides itself on each property having a distinct point of view that reflects its surroundings.
From our most senior management to our newest team members, we are all forged of the same hospitality DNA. That defining characteristic is a willingness and commitment to offer comfort, care and everything we have to all who come through our doors.
We seek genuine individuals for our Loews hotel jobs; people who are able to engage and delight our guests. We invest in training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. And, in the end, we measure ourselves simply by the number of guests who leave with a smile on their face and come back again.
As part of our commitment to our team members, Loews Hotels & Resorts is proud to offer competitive compensation and benefit plans tailored to each marketplace.
Job Info
Chicago, IL
Loews Chicago
Posted on:
Position Available: Immediately
Work Permit: Applicants who do not already have legal permission to work in the location of this job will not be considered.
Management Position: Yes
Description
The Loews Chicago Hotel is currently seeking a Banquet Chef to join the team. Opened, 2015, Loews Chicago Hotel will feature 400 guestrooms, including 25 suites, more than 25,000 square feet of innovative meeting space, multiple outdoor terraces for guest and function uses, spa/fitness center and an outdoor rooftop including a pool overlooking the city.
Boasting city and lake views from the guest rooms, the property is located just one block north of the Chicago River and two blocks east of North Michigan Avenue, in the heart of Chicago. The hotel will be part of a highly visible 52-story tower comprised of the Loews Chicago Hotel and 390 luxury residential apartments.
The Banquet Chef oversees all aspects of Banquet food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time.
More specifically:
Oversees preparation and production of all hot food items
Supervises Banquet/Cafeteria personnel and Saucier
Supervises/set up and organization of work area with all necessary supplies and equipment
Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
Supervises/preparation and storage of raw food products prior to final assembly of hot food items
Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
Assists Banquet/Cafeteria personnel with completion of all duties as needed
Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines
Adheres to established portion control guidelines, minimizes waste
Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Ensures that all Governmental Food Sanitation Standards are followed at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Engineering of any equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans etc.
Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items
Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
Attends BEO meetings
Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Conducts meeting with department team member as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
Other duties as assigned
Requirements
-
Specific Job Knowledge, Skills, and Abilities
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:
Qualification Standards
Education: College degree preferred
Experience:
Five plus years experience in quality food production, in an upscale hotel or freestanding restaurant.
One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
Licenses or Certificates: ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
Love Hospitality? We’d Love to Meet You
We are a dedicated team focused on allowing our guests to flourish when they are with us. Loews Hotels & Resorts has been welcoming guests for over six decades. Today, our distinctive properties continue to offer guests the room they need in major cities across the U.S. and Canada. With headquarters located in New York, Loews Hotels & Resorts prides itself on each property having a distinct point of view that reflects its surroundings.
From our most senior management to our newest team members, we are all forged of the same hospitality DNA. That defining characteristic is a willingness and commitment to offer comfort, care and everything we have to all who come through our doors.
We seek genuine individuals for our Loews hotel jobs; people who are able to engage and delight our guests. We invest in training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. And, in the end, we measure ourselves simply by the number of guests who leave with a smile on their face and come back again.
As part of our commitment to our team members, Loews Hotels & Resorts is proud to offer competitive compensation and benefit plans tailored to each marketplace.
