Kitchen Manager

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

The Hotel Lincoln-Chicago is situated in one of Chicago's most desirable neighborhoods, Hotel Lincoln offers sweeping views over leafy Lincoln Park and the blue waters of Lake Michigan. This upscale boutique hotel also features award winning eateries to include the J. Parker rooftop bar where you can experience a 360-degree view over both the Chicago skyline as well as Lake Michigan and Lincoln Park below.

We are committed to providing you with:

• An exceptional benefit plan for associates & family members including Medical, Dental, Vision, Short Term and Long Term Disability, Life Insurance, Flexible Spending Account
• 401K matching program for all eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members along with Hyatt Branded Hotel Associate Discounts
• Employee Assistance Program

What you will be doing:

ESSENTIAL JOB FUNCTIONS:

• Interview, recommend hire, and wage for open positions.
• Update all menu engineering tools each month.
• Update all costs in inventory sheets each month.
• Ensure proper inventory of kitchen and month end counts are accurate.
• Recommend increase or decrease in staffing levels depending on business.
• Create all necessary menus in a costed format as requested by the management.
• Create and keep current all menu training documents.
• Hold team accountable for all line checks, prep lists, and orders.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Sets a positive example for guest relations.
• Ensures associates understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Maintains purchasing, receiving and food storage standards.
• Ensure the quality of the food items and notify a manager if a product does not meet specifications.
• Ensure production of food in a timely manner.
• Prepare food so that quality, taste and appearance of food is in accordance with hotel standards.
• Control proper usage and rotation of food.
• Ensure food quality and appearance on buffet, and plated food, is in accordance with hotel standards.
• Alert direct supervisor to any food quality issues that could have an adverse effect on culinary operations or our members and guests.
• Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.
• Maintain a neat, clean, and sanitary workstation at all times.
• Operate within established guidelines, policies, standards and constraints set forth by Crescent Hotels & Resorts.
• Adhere to all property and department standards including safety guidelines.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• Ensure work procedures, quality standards and menu specifications are adhered to.
• Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.
• Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Maintain food logs for all food products.
• Ensures hotel policies are administered fairly and consistently.
• Empowers associates to provide excellent customer service.
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
• Follows proper handling and right temperature of all food products.
• Recognizes success performance and produces desired results.
• Trains associates in safety procedures.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Perform other job duties as assigned

OTHER:

Regular attendance in conformance with the standards, which may be established by Crescent Hotels and Resorts from time to time, is essential to the successful performance of this position. Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, Team Members may be required to work varying schedules to reflect the business needs of the resort.

Upon employment, all Team Members are required to fully comply with hotel rules and regulations for the safe and efficient operation of facilities. Team Members who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This list of essential functions is not exhaustive and may be supplemented as necessary.

What is required:

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

SPECIFIC JOB KNOWLEDGE, SKILL, & ABILITY:

• The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
• Knowledge of food and beverage industry, current market trends, federal, state and local laws pertaining to the hospitality industry, i.e. OSHA, Illinois Liquor Commission, Department of Health and Sanitation regulations, etc.
• Ability to effectively deal with both internal and external quests.
• Ability to move throughout the Restaurant areas and continuously perform essential job functions.
• Ability to read, listen, and communicate effectively in English, both verbally and in writing.

QUALIFICATION STANDARDS:

EDUCATION: High school diploma required. College degree preferred.

EXPERIENCE: Minimum 2 years culinary leadership experience. Experience in a first class, medium-large hotel is preferred.

LICENSES OR CERTIFICATES:

• CPR certified required
• First Aid training required
• Alcohol Certification Training, including Manager Alcohol Certification Training
• Food Handler's Certification

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)