Executive Chef

Description

The Hotel Lincoln is seeking a new Executive Chef to lead our team!

Located in the Lincoln Park District of Downtown Chicago, the Hotel Lincoln is seeking an experienced leader to fill the position of Executive Chef to oversee all aspects of the operation of the Culinary Department. We are looking for a creative, motivated Chef to lead and guide this team in 2025 and beyond. This hotel features the historic J Parker award winning rooftop bar and restaurant.

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.

What will you be doing?

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Review daily menu specials and offer feedback to Sous Chefs.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Develop new menu items, test and write recipes.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

What is required?

• 3 years of experience as an Executive Chef with full knowledge of Culinary department operations and Culinary Education.
• Food Manager certification.
• Knowledge of state and local health and food safety requirements.
• Excellent leadership skills.

Crescent Hotels & Resorts stands out in our industry because of our passion for our people and the culture of hospitality. Our full-time associates enjoy competitive salaries and a generous benefit package including:

• Medical, Dental and Vision Insurance
• Short Term and Long Term Disability, Life Insurance, Flexible Spending Account
• 401(k) with Company Match
• Paid vacation and personal time
• 7 paid holidays per year
• Discounts with our Crescent managed properties in North America for you & your family members along with Hyatt Branded Hotel Associate Discounts
• Employee Assistance Program

We believe in a career that flourishes with you. We also believe that wider experiences often provide a more enriching experience. We offer professional development, mentoring and training to help you get to where you want to go.

We can’t wait to welcome you to the Crescent/Hotel Lincoln team. Apply today!

Qualifications

Licenses and Certifications

• Required

  ServSafe Food Mgr Cert

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.