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Hotel Information
Check In Time
4:00 PM
Check Out Time
12:00 Noon
701 N Michigan Avenue
Chicago, Illinois 60611
+1 312 440 1500
+1 312 274 6437

Executive Chef

Job Details

The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels.  He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.  The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Job Requirements

  • Monitor quality of all food production and presentation
  • Oversee all aspects of the daily operation of the kitchen and food production areas
  • Know and enforce all local health department sanitation laws
  • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, sanitation, etc
  • Check food purchases for proper ordering, quality and price structure
  • Coordinate all par stock levels
  • Oversee daily activities such as preparation for all food items, receiving daily inventories and food cost report
  • Understand daily forecasts and customer counts
  • Coordinate, supervise and direct the Stewarding Department
  • Ensure compliance of SOP's in all Outlets
  • Work with the Director of F&B to create and implement menus.  Work with F&B Managers and keep them informed of F&B issues as they arise
  • Assist Sales and Catering Department on all special menus and price structures
  • Understand, implement and monitor promotions in outlets, including buffet and three-meal concept standards
  • Create menus for prospective clients
  • Ensure preparation of required reports, including (but not limited to) wage reports, payroll, revenue, employee schedules, quarterly action plans and performance reviews
  • Review and approve weekly payroll
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations
  • Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.  Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests
  • Maximize efforts towards productivity, identifying problem areas and assist in implementing solutions
  • Union environment

Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.  At least 5 years of progressive experience in a hotel related field at the executive level.  Previous management experience required.

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