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6E1CB9237BDF39B5
Property Name
Radisson Blu Aqua Chicago Hotel- Filini Restaurant
Job Title
Filini Restaurant- Chef de Cuisine
City
Chicago
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Filini Restaurant- Chef de Cuisine

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES:



1. Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Blu's overall mission, vision values and strategies


* Participates in the development of the hotel's business strategies
* Develops and implements strategies for hotel kitchen that support achievement of the hotel's goals
* Monitors status regularly and adjusts strategies as appropriate
* Develops the annual budget in conjunction with the Executive Committee
* Develops and implements strategies for hotel's banquet, kitchen and food & beverage operations that support achievement of the hotel's goals

2. Develops and implements menu and dining strategies which are aligned with the hotel's targeted market position


* Keeps current with local competition; adjusts menu periodically to create a "point of difference" in the marketplace
* Researches customer preferences and develops a menu which incorporates local foods and flavors in a upper upscale dining experience
* Seeks out sources for fresh food; monitors all produce and meat for freshness
* Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special order ingredients
* Maintains product consistency by conducting inspections of seasonings, portion and appearance of food
* Coordinates service with restaurant and banquet operations

3. Manages the kitchen operation


* Implements annual budget; monitors actual versus budgeted expenses
* Recommends menu pricing
* Oversees the inventory, purchasing and disbursement of all supplies
* Ensures that proper sanitation practices and documentation are followed
* Schedules staff based upon forecasted volumes
* Prepares reports summarizing food & beverage profitability, customer satisfaction, etc.

4. Supports Food & Beverage Outlets


* Works closely with Restaurant Chef to ensure success of Restaurant
* Manages Food & Beverage Outlets as needed
* Assists in training restaurant kitchen staff

5. Develops and implements strategies and practices which support employee engagement


* Recruits and selects qualified candidates
* Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
* Communicates performance expectations and provides employees with on-going feedback
* Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
* Drives employee engagement through the creation and implementation of departmental action plans
* Leads staff meetings

6. Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork


* Communicates and reinforces the vision for Yes I Can! service to employees
* Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis
* Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
* Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services
* Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork


REQUIREMENTS:



· Minimum of five years progressive hotel banquet kitchen experience, five years as Restaurant Chef preferable

· Previous supervisory experience required

· Minimum of two years experience at an upper upscale brand property within the past five years

· Minimum 2 year culinary degree required, three - four year degree preferred

· Able to resolve conflicts guests, supervisor and employee

· Able to collaborate effectively with other hotel employees and managers to ensure teamwork

· Excellent multitasking skills

· Basic computer skills required

· Extensive knowledge or menu development, knowledge of both international and domestic dishes



PHYSICAL DEMANDS



· Ability to lift 50 pounds on a regular basis

· Ability to push and pull carts weighing up to 250 pounds occasionally

· Ability to sit at a desk for up to 5 hours

· Ability to stand for extended periods of time

· Ability to work in extreme conditions like freezers and kitchens

Job Requirements

· Minimum of five years progressive hotel banquet kitchen experience, five years as Restaurant Chef preferable

· Previous supervisory experience required

· Minimum of two years experience at an upper upscale brand property within the past five years

· Minimum 2 year culinary degree required, three - four year degree preferred

· Able to resolve conflicts guests, supervisor and employee

· Able to collaborate effectively with other hotel employees and managers to ensure teamwork


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