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Banquet Chef in Chicago, IL at Lettuce Entertain You Restaurants

Date Posted: 4/16/2019

Job Snapshot

Job Description

The Dalcy in Fulton Market Is Seeking A Banquet Chef … Join Our Leadership Team! 

If you have high-volume production experience and you’re eager to grow your leadership skills, consider this BANQUET CHEF opportunity at The Dalcy, a private event hall located in the historic Fulton Market neighborhood. We’re looking for a culinary professional who is skilled in running high-volume production and enjoys leading their teams.
 If this opportunity is a match for the next step in your career, please apply today. EOE. E-Verify.
Requirements:
 
  • 2-3 years of Chef or Executive Sous Chef experience in a high-volume kitchen/banquet space
  • Experienced in running back of house operations in a structured, systems-driven environment
  • Strong cooking skills
  • Ability to communicate effectively with salaried & hourly teams, based on relationship & mutual respect
  • Ability to “think on your feet” and stay organized in a busy environment
     

The Dalcy, located next door to Aba in the Fulton Market district, is a 6,000-square foot venue and 4,000-square foot rooftop patio that is the ideal setting for cocktail receptions, weddings, social and business gatherings, and corporate events.
 
Not ready to apply? Join Our Talent Network: Text Lettucejobs to 51893 or Click Here!

We Offer: 
  • Competitive pay
  • Quarterly bonus program
  • Restaurant discounts
  • Blue Cross/Blue Shield medical/dental insurance
  • Domestic partner benefits
  • Vision plan
  • 401(k)
  • Employee assistance program (EAP)
  • Pre-tax transit benefit (where applicable)
  • Nonsmoking working environment
  • Training, development & advancement opportunities
  • Paid time off including holiday, vacation, sick days, parental leave
  • And more

 Lettuce Entertain You is an Equal Opportunity Employer.
We Participate in E-Verify.

  POSITION SUMMARY:  Responsible for creating and maintaining all menus and recipes used in the restaurant, and for the purchasing, preparation, presentation, and service of these menu items.  Hire, train, supervise and develop a culinary management and hourly staff.  Work with the General Manager in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs.  Work with the management team on all financial aspects of the Back of House (BOH). ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
  • Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees.
  • Train, coach and develop culinary management team in areas including:  LEYE culture, systems, policies and procedures, personal growth, operational, food, and financial knowledge, interpersonal skills and organizational techniques.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to LEYE procedures.
  • Work with divisional trainer to ensure LEYE philosophies are being taught.
  • Schedule, conduct and document employee performance reviews according to standard operating procedure.
  • Identify, train and develop key employees for growth, advancement and promotion.
  • Understand and follow the food allergy procedure and special orders/restrictions.
  • Perform a daily “walk through” inventory to prioritize product utilization.
  • Assign production duties to all kitchen staff.
  • Identify and communicate inventory and equipment needs to ordering Manager.
  • Responsible for the purchase and ordering of all food products and supplies for the restaurant.
  • Responsible for the purchase and maintenance of all kitchen equipment.
  • Complete a daily product order.
  • Perform a pre-shift line check to ensure quality of all items.
  • Track high cost items according to standard operating procedure.
  • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, party needs, etc. 
  • Identify and communicate production needs to Pastry Chef.
  • Meet daily with Sous Chefs to coordinate and ensure production standards
  • Write agenda for shift cook meetings (to be conducted by Sous Chef).
  • Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions.
  • Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.
  • Develop all menus and food items.
  • Communicate menu/recipe changes to staff.
  • Maintain food quality standards including consistency and presentation.
  • Prepare ingredients needed for recipes of menu items.
  • Prepare food items according to prescribed recipes.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
  • Promote teamwork among co-workers and employees.
  • Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
  • Perform varied duties to ensure proper back of house operation according to standard operating procedure.
  • Adhere to standing “zoning” procedures.
  • Wear a hair restraint while on duty.
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift. 
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
 GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
 Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location