Executive Chef Job at Tinley Park Convention Center
Executive Chef:
We are seeking an Executive Chef to join our team! You will thrive in a fast -paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and the Convention Center's multi-faceted venue's.
Responsibilities:
- Oversee day-to-day culinary operations in both the restaurant and Convention Center
- Coordinate food and kitchenware orders
- Check freshness and quality of ingredients
- Create & develop menu items
- Excellent organizational skills, ability to navigate opportunities successfully
- Standardize recipes and plate presentations for brand consistency
- Work with management to create a memorable experience for guests
- Oversee and lead the Culinary Department which includes the local 1 restaurant, Convention Center banquet facilities and other Food & Beverage outlets
- Plan and oversee all aspects of production, including menu planning, purchasing, recipe adherence, customer requests and quality assurance
- Selects and develops recipes based on type of food to be prepared
- Supervises personnel engaged in preparing, cooking and serving meats, sauces, vegetables, soups and other foods
- Assistance in the preparation of the annual budget and review monthly financial performance. Review, code, and approve invoices for the kitchen and submit to Accounting
- Complete in -house financial tasks including food and supply inventories and computerized food management system tasks.
- Responsible for the interviewing, hiring, training and scheduling of employees
- Responsible for the management of all kitchen employees for both the Convention Center and restaurant side of the facility
- Assess employee performance by giving annual performance reviews and approving raises for employees based on merit
- Counsel employees through additional training and/or disciplinary actions up to and including termination
- Review, revise and approve biweekly payroll reports and submit to HR
- Ensure compliance with all health and safety regulations of the Health Department and OSHA
- Ability to stay calm in a fast paced environment
- Perform other related duties as necessary or assigned
- (This is not an exhaustive list of duties and may be changed/altered at any time)
Qualifications:
- Three years' experience as a Sous Chef or Executive Chef in upscale dining, hotels/resorts, country clubs or senior living/healthcare
- Excellent management and supervisory skills
- Ability to handle tight time constraints and deliver an outstanding product
- Ability to effectively communicate with internal and external parties
- Computer skills including spreadsheets, emails, ordering and payroll management
- Ability to stand throughout 8 - 10 hour shift, carry/move/ loads up to 50 pounds, move distances between hotel and convention Center, have 20/20 vision with/without corrective lenses, must be able to speak and understand fluent English
- Must handle multiple tasks at one time prioritizing needs and directing staff effectively
- Sanitation license or Food Handler Certified
- Knowledge of cost and labor systems
- Passion for food and cooking techniques
- Strong leadership qualities
- Ability to thrive in a fast-paced environment
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