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Kitchen Operations Manager

2 months ago

Chicago, Illinois, United States Sage Hospitality Full time
Job Overview

Sage Hospitality is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, you will be responsible for managing the daily operations of the kitchen, ensuring a safe and sanitary work environment, and delivering high-quality products to our guests.

Responsibilities
  • Food Production and Presentation: Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service, ensuring a consistent and quality product that meets franchise standards.
  • Human Resources: Manage human resources in the production and preparation areas of the kitchen, including interviewing, hiring, scheduling, training, developing, empowering, coaching, and counseling employees, as well as recommending performance and salary reviews, and providing open communication.
  • Maintenance and Sanitation: Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy and safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations.
  • Labor and Food Cost Control: Monitor, analyze, and control all labor and food costs, preparing reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.
  • Accident Prevention: Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications
  • Education and Training: High school education or equivalent.
  • Experience: One to two years of experience in a related position with Sage Hospitality or other organizations.
  • Knowledge and Skills: Advanced knowledge of food profession principles and practices, including management of people and complex problems, and food and beverage management.
Physical Demands
  • Lifting, Pushing, Pulling, and Carrying: Essential functions include lifting, pushing, pulling, and carrying heavy items, primarily food and small equipment, 75% of the time.
  • Bending and Mobility: Bending of the knees is necessary when using the lower oven, 5-10 times a day, and full range of mobility is required to travel 30-50 feet regularly throughout the day.
  • Continuous Standing: Continuous standing is required during preparation, service hours, or expediting, usually all day.
  • Communication and Vision: Must be able to hear equipment timers and communicate with other staff, and have moderate comprehension and literacy to read use records and special requests.
  • Comprehension and Literacy: Requires excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Environment

Inside 100% of 8-hour shift, with temperatures ranging from -10 degrees in the freezer to over 100 degrees on the front line.