Banquet Chef

Hospitality

The Sheraton Chicago Hotel & Towers, the midwest's premier convention property located in the heart of downtown and on the edge of Lake Michigan, is seeking an experienced and innovative Banquet Chef to assist in the operation of our Culinary department. The Sheraton Chicago boasts 1209 guest rooms and 120,000 square feet of convenient meeting space. The Sheraton Chicago is extremely high-volume during the summer months, and we require a seasoned chef that is comfortable in a fast-paced, high-stress environment. This position reports to the Executive Sous Chef.



Duties include:



Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items. Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Conduct employee training on a regular basis.



Consult with the Executive Sous Chef on a daily basis, as well as with other departments that are directly related to the culinary department. Participate in long range planning and development for the culinary department. Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

REQUIREMENTS
This position requires a Culinary degree, as well as 3+ years of experience in a similar role. Previous hotel experience required, preferably in a convention setting.