At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
The Sous Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef must control food and labor costs while maximizing guest satisfaction.
Upscale dining and a menu of contemporary American cuisine lifted the popularity of the restaurant with Chicagoans and visitors alike. In 1996 The Signature Room at the 95th? was named Restaurant of the Year by Food & Beverage Equipment Executives; has been voted one of "America's Top Tables" by Gourmet Magazine readers consecutively since 1997; and has won the Wine Spectator Award of Excellence every year since 1999. That same year Rick Roman received the Restauranteur of the Year award from the Illinois Restaurant Association.
More recently, The Signature Room at the 95th? was awarded the "Business Impact of the Year Award" by The Greater North Michigan Avenue Association, an award presented to the business with the most innovative ideas and contribution as a corporate citizen. With consistent accolades such as "Most Romantic Restaurant" and "Best View," The Signature Room and Signature Lounge have become part of the quintessential Chicago experience.