Executive Chef

1 week ago

Chicago Illinois, United States Rubenstein Forum Full time

About Us:

The Rubenstein Forum is a leading academic institution dedicated to fostering intellectual discourse and innovation. As a company that values its employees, we strive to create a supportive and inclusive work environment that promotes growth, development, and wellbeing.

We are committed to providing our employees with comprehensive benefits, including health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays.

In addition, we offer ongoing training and development opportunities to help our employees build the skills and knowledge they need to advance their careers.

We are a collaborative and dynamic team that encourages growth and fosters success. Our employees are passionate about creating exceptional guest experiences and are dedicated to delivering outstanding results.

Job Summary:

We are seeking an experienced Executive Chef to join our team. The successful candidate will be responsible for leading our culinary operations and ensuring the highest quality of food products.

Key Responsibilities:

  • Assume leadership role in production and execution of culinary operations in the absence of a Sous Chef.
  • Maintain a commitment to guest service and employee development.
  • Maintain the highest quality of food products while controlling food costs.
  • Prepare and execute food items designated by the Sous Chef according to Forum standard recipes and policies.
  • Receiving food requisitions and checking for quality and amount.
  • Consult with staff on duty regarding mise en place and food requisitioning for upcoming functions.
  • Responsible for the care and cleanliness of all kitchen equipment.
  • Ensure that stations are clean and that all food items are properly covered and stored at the end of shift.
  • Supervise and participate in the preparation and execution of food for all restaurants, banquet, garde manger, and café departments, as needed.
  • Consult with the Sous Chef on daily and weekly banquet forecast and special functions.
  • Ensure that banquet functions are properly broken down and reusable items are returned to the main kitchen and put on cafeteria shelf.
  • Monitor production and quality levels of all food products.
  • Train, develop, and maintain employee skills and relations.
  • Develop and maintain ongoing education programs for sanitation and safety.

Requirements:

  • Three years of culinary experience in a similar operation.
  • Culinary school or related experience.
  • Knowledge of soups, sauces, butchery, and cooking techniques.
  • Advanced knife skills.
  • Knowledge of menu preparation, ordering, and production organization.
  • High school diploma or equivalent.
  • Creative, innovative, and assertive personality.

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