Chicago Hotel

Sweet Home for sure… Chicago, the third largest city in the US, is second to none with its stunning architecture and lake front beauty. There is something for everyone in Chi-Town; world class music, theater, dining, museums, sports and shopping to name a few. The 4 star Omni Chicago sits on the world famous Mag Mile amongst high end retail stores and close to many of the most popular tourist attractions in Chicago. We are known for our quality and exceptional service. We only hire only the best to ensure we continue our longstanding tradition.

Omni Chicago’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Chicago Hotel’s commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Chicago Hotel may be your perfect match.

The Sous Chef will be responsible for all areas of the kitchens operations in the absence of the Executive Chef .This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels.

Salary range for this position (based on experience): $60,080-70,000/year.

Upon meeting eligibility requirements Full Time Associates at Omni Chicago Hotel are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, Pre-Tax Commuter Program, 401k, Select Paid Holidays and Paid Leave Accrual.

Additional associate benefits offered include discounts at the restaurant, use of hotel fitness center, discounted parking options, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.
• Scheduling of staff according to budget and business forecast.
• Supervises PM Production Cooks, PM Stewards & PM Cafeteria Attendant
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.

• Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service kitchen. Luxury, upper upscale or  Four Diamond hotel preferred.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills. Bilingual (Spanish) preferred but not required.
• Candidate must be creative and up to speed on new concepts and food trends.
• Banquets experienced required.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
• Must be able to work a flexible schedule to include nights, weekends and holidays.
• College education and/or culinary degree preferred.
• Servesafe certificatioin or willingness to obtain required. 

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.