executive sous chef

southern sun

<div><p>Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.</p><p><b>
Our successful Executive Sous Chefs &hellip;</b></p><ul><li><p>
effectively manage the Kitchen&rsquo;s <b>finance and administration</b>, including budgets, financial analysis, management systems and reporting;</p></li><li><p>
access and interpret <b>Human Resource policies</b> and legislative requirements for efficient implementation;</p></li><li><p>
maintain the <b>highest standards of health, hygiene, food safety and professional appearance</b> throughout the Kitchen and among all team members;</p></li><li><p>
implement <b>policies, procedures, strategies and controls</b> for the Kitchen&rsquo;s purchasing, deliveries, stock management and cost control;</p></li><li><p>
implement action plans ensuring the <b>optimal functioning of all food operations</b>, consistently exceeding guest expectations;</p></li><li><p>
facilitate <b>effective interdepartmental co-operation</b> to ensure guests&rsquo; expectations are anticipated and exceeded;</p></li><li><p>
work effectively as part of a team or independently to deliver consistently <b>high standards of food quality, presentation and service</b>;</p></li><li><p>
demonstrate strong <b>culinary creativity and innovation</b>, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;</p></li><li><p>
maintain a strong awareness of <b>current culinary, gastronomic and dining trends</b>, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;</p></li><li><p>
actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain <b>fresh, innovative and competitive within the market</b>;</p></li><li><p>
demonstrate proven expertise in <b>high-end steakhouse operations</b>, including premium meat preparation, cooking techniques, sourcing, ageing and presentation;</p></li><li><p>
bring a strong <b>fine-dining background</b>, with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;</p></li><li><p>
lead, mentor and develop the culinary team, fostering a culture of <b>creativity, discipline, excellence and continuous improvement</b>.</p></li></ul><p><b>
If you have these requirements &hellip;</b></p><ul><li><p>
A <b>Diploma in Hotel Management</b> or a qualified Chef Diploma from City &amp; Guilds or a similar accredited hospitality institution;</p></li><li><p>
Advanced <b>Hospitality Management studies/training</b> would be advantageous;</p></li><li><p>
A minimum of <b>10&ndash;13 years' experience in the hospitality industry as a Chef</b>, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least <b>3&ndash;4 years' experience in a Sous Chef or equivalent senior culinary role</b>;</p></li><li><p><b>
Proven experience in a high-end steakhouse</b>, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;</p></li><li><p>
Strong and demonstrable <b>fine-dining culinary experience</b>, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;</p></li><li><p>
A proven track record of <b>menu development, culinary creativity and innovation</b>, with the ability to introduce new concepts and keep the food offering aligned with current market trends;</p></li><li><p>
Excellent knowledge of <b>modern culinary techniques, premium ingredients, meat preparation and steakhouse operations</b>;</p></li><li><p>
Strong commercial awareness, including <b>food cost control, menu engineering, purchasing and stock management</b>;</p></li><li><p>
Excellent leadership, communication and team-development skills;</p></li><li><p>
A genuine passion for food, with the ability to <b>inspire a culinary team and consistently deliver exceptional guest experiences</b>;</p></li><li><p>
The ability to work effectively in a <b>high-volume, demanding and quality-driven environment</b> while maintaining consistency and attention to detail.</p></li></ul><p><b>
A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.</b></p></div>

Executive Sous Chef

Drawing Board Kitchen

<p>We are seeking a skilled and passionate Chef specializing in Arabic cuisine to join our team. The ideal candidate will have hands-on experience preparing authentic Arabic dishes and a strong understanding of traditional cooking techniques. Preference will be given to candidates who can communicate in Arabic.</p><p><b>Key Responsibilities</b></p><ul><li>Prepare and cook a variety of traditional Arabic dishes with consistency and high quality</li><li>Plan menus and suggest new dishes based on seasonal ingredients and customer preferences</li><li>Ensure proper food presentation and portion control</li><li>Maintain cleanliness and organization of the kitchen in compliance with health and safety standards</li><li>Monitor food stock levels and coordinate with purchasing for supplies</li><li>Train and guide junior kitchen staff when required</li><li>Ensure all dishes are prepared in a timely manner during service hours</li></ul><p><b>Requirements</b></p><ul><li>Minimum <b>3 years of experience</b> as a chef, specializing in Arabic, Indian &amp; International cuisine</li><li>Strong knowledge of traditional Arabic recipes, ingredients, and cooking methods</li><li>Ability to work efficiently in a fast-paced environment</li><li>Good communication skills;</li><li>Knowledge of food safety and hygiene standards</li><li>Knowledge of Recipe costing.</li></ul><p><b>How to Apply:</b><br/>Please submit your CV along with details of your experience in Arabic cuisine.</p><p>Job Type: Full-time</p><p>Pay: From QAR3,500.00 per month</p><p>Ability to commute/relocate:</p><ul><li>Ar-Rayyān: Reliably commute or willing to relocate with an employer-provided relocation package (Required)</li></ul><p>Application Question(s):</p><ul><li>Should be hygiene at all times with proper haircut and nails, clean shaved and neat. Non-Smokers preferred. Should have knowledge how to control kitchen with proper food costing. knowledge on inventory controlling. work under pressure and ability to coordinate with staff and management. Should have experience with online orders</li></ul><p>Education:</p><ul><li>Bachelor's (Required)</li></ul><p>Experience:</p><ul><li>Sous chef: 3 years (Required)</li></ul><p>Language:</p><ul><li>English, Hindi (Required)</li></ul><p>License/Certification:</p><ul><li>Food handling certificate (Required)</li><li>QID (Required)</li></ul><p>Work Location: In person</p>

sous chef/CDP

Crowne Plaza Hotel

<div><div><div>At Crowne Plaza&reg; Hotels &amp; Resorts our goal is to make business travel work. That&rsquo;s where you come in. When you are part of the Crowne Plaza Hotels &amp; Resorts brand you&rsquo;re more than just a job title. At Crowne Plaza, we look for people who are dynamic and passionate! People who excel in their role and help our guests succeed too.</div></div><div><div>
</div></div><div><div>Crowne Plaza Dubai Marina will be the perfect location that completely understands Modern business travelers. Located in the cosmopolitan Dubai Marina area, the 3,037 square-meter hotel is next to Dubai Marina Mall and within walking distance of the picturesque pedestrian promenade, which borders the waterway lined with vibrant cafes and restaurants</div></div><div><div>
</div></div><div><div>With 273 stylish rooms and a convenient, prestigious location, you will find Crowne Plaza Dubai Marina an ideal hotel for productive business and enjoyable leisure time; and will definitely; enjoy a new hotel that has mastered the balance between the modernism of the business world and traditions of the Arabian hospitality.</div></div><div><div>
</div></div><div><div>We have an exciting opportunity for you as <b>Head Chef </b>to join our enthusiastic pre-opening team at Crowne Plaza Dubai Marina.</div></div><div><div>
</div></div><div><div>The role will be closely working with the Food &amp; Beverage Manager, and will be responsible for the smooth operation of the all the kitchens namely Main Kitchen, Room Service, Pastry/Bakery, Garde Manger, All-day Dining and Banquets/Events.</div></div><div><div>
</div></div><div><div>You will also contribute to the smooth running of the hotel kitchen in areas of profit management, stock and wastage control, food standards and training and development of the kitchen brigade. You will prepare and present food to a high standard, maintain hygiene practices and actively develop your kitchen skills and knowledge.
</div></div><div></div><div><div>As Head Chef you will be responsible for managing and motivating your team. You will be required to ensure that all colleagues within your department are adequately trained and developed in line with company policy. You will also be responsible for the Recruitment and Selection of your team and for managing any Employee Relations issues with the support of the Human Resources Department. You will actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery.</div></div><div><div>
</div></div><div><div>The successful candidate will be hands-on leader with the ability to positively coach and motivate the team to success. Ideally, the candidate would have minimum 2 years experiences as Executive Sous chef in a 5 star hotel; able to handle multi-national team; Strong in HACCP procedures and application; exposure to outlet opening; exposure to a wide variety of outlets. The position required a high organization skill; highly motivated; focus on training and developing staff member; good administration skill.</div></div><div><div>
</div></div><div><div>IHG is more than just a great place to stay; we are also one of UAE&rsquo;s best employers. We are looking for exceptional people like you to greet the world and be the spark that makes us even better.<br>
<br>
We passionately believe that it&rsquo;s our people who have brought us to where we are today and our people that will help us grow. We celebrate diversity every day. We welcome guests from every background and corner of the world, so we want individuals who can bring true hospitality to life for everyone.<br>
<br>
We will give you every opportunity to grow vertically, functionally, geographically, and personally. As part of the IHG family with more than 5,300 hotels in over 100 countries, the world is your oyster.</div></div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Head Chef at Crowne Plaza Dubai Marina

<div><b>Company Description</b><p><br>
SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it&rsquo;s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals &ndash; you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure.</p><b><br>
Job Description</b><ul><li><br>
Kitchen Support: Oversee kitchen activities and staff.</li><li>Quality Control: Maintain high food quality and consistency.</li><li>Inventory: Manage kitchen inventory and supplies.</li><li>Compliance: Adhere to hygiene and food safety regulations.</li></ul><b><br>
Qualifications</b><p><b><br>
Skills:</b></p><ul><li> Culinary diploma or equivalent.</li><li>Previous experience as Sous Chef.</li><li>Leadership and organizational skills.</li><li>Previous experience specialized in Asian Cuisine (Sushi)</li></ul><p></p><p><b><br>
Working Conditions:</b></p><ul><li>Full-time position</li><li>Rotational shifts including weekends and holidays</li></ul></div>

Sous Chef

HMSHost by Avolta

<div><p>HMSHost is hiring immediately for an Executive Chef to join their team at San Antonio International Airport!</p><p></p><p><b><br>
Summary</b><b>:
</b></p><p></p><p>The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.</p><p></p><p><b><br>
Essential Functions:</b></p><br>
<p></p><ul><li>
Supervises the day to day activities of culinary supervisory staff.</li><li>
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens.</li><li>
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production.</li><li>
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures.</li><li>
Oversees the Commissary and serves as a primary contact with food vendors.</li><li>
Prices and orders food and kitchen supplies.</li><li>
Maintains effective cost control, by managing the food management inventory system.</li><li>
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies.</li><li>
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.</li><li>
Identifies hiring, firing, advancement, development, promotion of culinary management staff.</li><li>
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations.</li><li>
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.</li></ul><p></p><p><b><br>
Minimum Qualifications, Knowledge, Skills, and Work Environment</b><b>:
</b></p><p></p><ul><li>Requires post-secondary, culinary arts school or four-year university; brand certification a plus</li><li>
Requires 5 years' managerial or supervision experience in the culinary / food service</li><li>
Must be certified in Serve Safe Management certification course</li><li>
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent</li><li>
Demonstrates organization and multi-project time/issue management</li><li>
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals</li></ul><p></p><p><b><br>
Benefits of working here:</b></p><ul><li>
A fun place to work</li><li>
Competitive wages</li><li>
401k Match/ Great Benefits</li><li>
Career growth opportunities</li></ul><p></p><p><b><br>
Apply to be a part of our team today!</b></p><h2 class="jobSectionHeader"><b><br>
REQUIREMENTS</b></h2><ul><li>
Is self-motivated; able to work with limited supervision</li><li>
Must have open availability</li></ul><p><br>
To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.</p><p></p><p><br>
Equal Opportunity Employer (EOE)</p><p>
Minority/Female/Disabled/Veteran (M/F/D/V)</p><p>
Drug Free Workplace (DFW)</p></div>

Executive Chef

Accor

<div><b>Company Description</b><p><b><br>
&quot;Why work for Accor?</b><br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><p></p><p><b><br>
SUMMARY AND GENERAL DUTIES:</b></p><ul><li>
She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>
Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>
Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>
Assists the Executive Chef in developing new cuisine concepts.</li><li>
Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>
Assists in menu planning and costing.</li><li>
Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>
Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>
Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>
Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>
Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>
Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>
Recommends changes in the menus.</li><li>
Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>
Perform as per Operational Standards.</li><li>
Proper grooming at all times.</li><li>
Attend training classes as per schedule.</li><li>
Show fullest cooperation and respect within the team and other departments.</li><li>
Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul><p><b>
 Organization &amp; Set Up</b></p><ul><li>
After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>
Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>
Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>
Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>
At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>
Applies HACCP as per the Hotel Standard.</li><li>
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul><p><b>
 During the operations, in the restaurant &amp; in front of the guest</b></p><ul><li>
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>
Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>
Creates an atmosphere of tranquility amongst the brigade.</li><li>
Checks the standard and quality of food which leaves the kitchen.</li><li>
Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul><p><b>
 General / Miscellaneous</b></p><ul><li>
To be punctual on duty and ensure the same of your employees.</li><li>
Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>
To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>
To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>
To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>
To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>
Other duties as assigned.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Has 4-5 years experience in 4-5 star Hotel</li></ul><br>
<b>
Additional Information</b><p><b><br>
What is in it for you:</b></p><ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Sous Chef - Pastry

Hotel Equities

<p></p><div><p>Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable<b> Sous </b><b>Chef </b>for the <b>Hilton Chicago/Oak Lawn Il.</b></p><p></p><p><b><br>
Job Purpose:</b></p><p>
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.</p><p></p><p><b><br>
Qualifications and Requirements:</b></p><p>
High School diploma /Secondary qualification or equivalent.</p><p>
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.</p><ul><li>
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li><li>
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li><li>
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li><li>
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li><li>
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li><li>
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li><li>
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Assist in the creation and planning of menus and implement changes to continue to attract business.</li><li>
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li><li>
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li><li>
Prepare daily requisitions for supplies and food items for production.</li><li>
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li><li>
Check and control the proper storage of product and check portion control, to maintain qualify product.</li><li>
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li><li>
Good working knowledge of accepted standards of sanitation.</li><li>
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li><li>
Must have knowledge of food and beverage preparation and service.</li><li>
Promptly report all maintenance issues</li><li>
Properly receive and store food and other deliveries</li><li>
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li><li>
Participate in long range planning.</li><li>
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li><li>
Participate in physical inventories</li><li>
Guest Relations</li><li>
Be readily available/ approachable for all guests.</li><li>
Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li><li>
Extend professionalism and courtesy to guests at all times.</li><li>
Adhere to all applicable Company Standard Operating Procedures.</li><li>
Be an enthusiastic, helpful and positive member of the team</li><li>
Be professional, responsible and mature in conduct and behavior</li><li>
Be understanding of, encouraging to and friendly with all co-workers</li><li>
Be self-motivated and use time wisely</li><li>
Maintain open line of communications with each department</li><li>
Communicate pertinent information</li><li>
Respond positively to new ideas</li><li>
Openly accept critical/developmental feedback</li><li>
Maintain effective communication through the use of meetings, memorandums</li><li>
Be available to help other departments in emergency situations</li><li>
Perform other assignments as directed by supervisor.</li><li>
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li><li>
Safety and Security Skills</li><li>
Properly handle and account for keys</li><li>
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li></ul><p><b>
This job requires the ability to perform the following:</b></p><ul><li>
Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li><li>
Must be able to read and write to facilitate the communication process.</li><li>
Requires good communication skills, both verbal and written.</li><li>
Must possess basic computational ability.</li><li>
Ability to read recipes and follow their instructions.</li><li>
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li><li>
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li><li>
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel</li><li>
environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li><li>
Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li><li>
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li><li>
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li><li>
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li><li>
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li><li>
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li><li>
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li><li>
Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li><li>
 Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li><li>
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,</li><li>
listening and hearing ability and visual acuity.</li><li>
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li><li>
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li><li>
 Requires manual dexterity to use and operate all necessary equipment.</li><li>
 Requires finger dexterity to be able to operate office equipment.</li><li>
 Ability to obtain and/or maintain any government required licenses, certificates or permits.</li></ul><p><b>
Other:</b></p><ul><li>
Being passionate about people and service.</li><li>
Strong communication skills are essential when interacting with guests and employees.</li><li>
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li><li>
Basic math skills are used frequently when handling cash or credit.</li><li>
Problem-solving, reasoning, motivating, and training abilities are often used.</li><li>
Have the ability to work a flexible schedule including nights, weekends and/or holidays</li></ul><p></p><ul><li><b><br>
Salary-$60,000 to $65,000 depending on experience and qualifications.</b><p></p><p><br>
Insurance: Medical, dental, vision insurance available for full-time employees and their families; Short-term and Long-term Disability Insurance; Supplemental Life Insurance; and Flexible Savings Account</p><p>
Retirement: After 6 months of employment, employees are eligible to enroll for 401k with up to a 5% company match</p><p>
Paid Time Off: Vacation Time - 80 hours on your first 3 years of service;</p><p>
Paid Holidays: New Year&rsquo;s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day</p><p>
Other benefits: Career Growth Opportunities/ Manager Training Program, Reduced Room Rates throughout the portfolio, Third Party Perks (Movie Tickets, Attractions, Other), Cell phone allowance, Access to our Talent team to help you reach your career goals.</p></li></ul></div><p></p>

Sous Chef-Hilton Chicago/Oak Lawn Il

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