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Company Name:The Peninsula Chicago
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:A. Administration
+ Produce all Food required for the assigned Kitchen
+ Control the daily ordering and requisitions to meet budgeted food cost
+ Create new Menus with detailed recipes, photographs and cost cards
+ Ensure at all times that the labor cost is kept within the budget
+ Supervise and allocate work to staff according to their knowledge and skill level
+ Submit new proposals to the Executive Chef for discussion prior to food tasting
+ Submit vacation leave-requests to the Executive Chef for approval
+ Develop recipes for producing items accurately, and always update them
+ Work closely with the Chief Steward and stewarding team
+ Replace the Executive Sous Chef in his meetings during his Absence
+ Administer the weekly duty schedules, and present them to the Executive Chef for approval
+ Get heavily involved in the marketing and development of the Lobby restaurant.

B. Cost Management
+ Assist the Executive Chef to keep the food cost for the assigned kitchen within the budget
+ Prevent wastage of surplus stock without undue sacrifice on food quality
+ Ensure that the hotel cost control policies and procedures are followed
+ Control effective storage and stock levels, while always being cost conscious
+ Contribute to the overall profits, through the prevention of wastage and maximum use of raw materials
+ Ensure that there is adequate food available

C. Hygiene and Cleanliness
+ Be responsible for the hygiene and cleanliness of your kitchens, food production and food storage areas
+ Ensure a high standard of food quality safety at all times
+ Be responsible for Kitchen hygiene standards in your areas
+ Maintain and enhance staff grooming and personal hygiene
+ Keep the Kitchen equipment in good condition at all times to maximize its operating life
+ Report wastage and spoilage to your superior
+ Prepare required daily documentation for HACCP program

D. Staff Management
+ Oversee and/or conduct training for staff as well as implement regular training programs
+ Build a strong team atmosphere in the kitchen
+ Make recommendations to the Executive Chef about the selection, transfer, promotion and dismissal of staff
+ Delegate specific responsibilities and authority to subordinates.
+ Ensure that kitchen staff levels are scheduled according to the business volume
+ Work with the Executive Chef in encouraging staff, and constantly keeping up staff morale
+ Conduct regular communication meetings and briefings with the kitchen personnel
+ Identify the training needs of kitchen personnel
+ Authorize overtime only after consulting and gaining approval from the Executive Chef
+ Check staff attendance
+ Ensure that all kitchen personnel follow and understand their job description.

E. Maintaining Standards
+ Assist the Executive Chef to ensure the hotel's high standards are maintained and improved continually
+ Attend all training sessions and courses, briefings and meetings as required.
+ Look continuously for ways to improve the quality and service and to meet or surpass the required standards of performance
+ Actively support the work and decisions of all teams and committees.
+ Make a significant and continuous effort to increase your professional knowledge, to improve your
+ Job Skills, and to achieve the goals and objectives set by the Executive Chef
+ Actively support the hotel's team culture, and help to achieve the hotel's vision, values and goals.
+ Show a positive, energetic and caring attitude at all times towards guests and staff
+ Enforce the fire and safety policies and procedures
+ Maintain standards of service

This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment.
Company Profile:Since its grand opening in 2001, The Peninsula Chicago has been awarded numerous accolades including the prestigious Mobil Five-Star and the AAA Five-Diamond awards for the last four consecutive years. Located in the heart of Chicago's "Magnificent Mile," The Peninsula Chicago is the city's most luxurious and sophisticated hotel, offering guests all possible amenities and services.

The Peninsula Chicago's 339 luxurious guestrooms and suites are among the largest in the city and are exquisitely furnished in a contemporary yet classical style, with a state-of-the-art electronic system that provides guests the ability to control guestroom features with the touch of a button.

Rated the Number One Urban Hotel Spa by Conde Nast Traveler (April 2006), The Peninsula Spa is an oasis in which to rejuvenate oneself. The 14,000 sq ft combined spa and fitness center is located on the top two floors of the hotel, offering unparalleled views of the city. Guests are invited to indulge in pampering beauty therapies, experience the latest in exercise facilities, and relax at the pool and sundeck.

With four distinctive restaurants and a bar, guests can choose from a diverse array of superb dining options, including the legendary Peninsula Afternoon Tea, served in The Lobby. The hotel also provides 24-hour Room Service.

Offering a grand ballroom and six additional meeting and event accommodations for a total of more than 9,000 sq ft of space, The Peninsula Chicago provides flexibility for intimate meetings or lavish galas and affairs. The winning combination of elegant hotel facilities, uncompromising service, and haute cuisine is aimed at exceeding one's expectations.
Job Profile:
Position: Chef
Start Date: Immediate
Job Category: Hotel
Job Type: Full-time
Compensation: Salary
Experience: 5 years
Education: Commensurate experience
Job Location(s): Illinois
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