Chef de Partie/ Line Cook

Company:Hotel EMC2
Employee Type:Full-Time
Location:228 E. Ontario Street, Chicago, IL
Job Type:Hospitality, Hotel/Resort
Experience:Not specified
Date Posted:01/19/2017
Talented Chef de Partie needed for a new elite downtown Chicago restaurant and hotel.SMASHotels has set its sights high on competing with some of Chicago's most elite restaurants, when it opens its new, ground up, one-of-kind, Hotel EMC2, and its marquee restaurant, the Albert, in April of 2017.Brandon Brumback has been named Executive Chef, where his culinary pedigree includes: Roister, The French Laundry, Fat Duck, Blackbird, Grace and GreenRiver. The new hotel and restaurant celebrates a creative class of consumers seeking artistically curated travel, dining and hospitality experiences.This unique property is located in the heart of the Chicago's Magnificent Mile, and is being developed by the creator of theWit Hotel. Hotel EMC2 is a member of Marriott's elite luxury Autograph Collection Hotel. To view images of the hotel, visit our website at: www.hotelemc2.com .
Responsibilities will include:

JOB SUMMARY:Preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability.RESPONSIBILITIES:• Set up stations and collect all necessary supplies to prepare menu for service.• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items.• Ensure the correct temperature of food to make it attractive and tasty.• Follows recipes, portion controls, and presentation specifications as set by the Kitchen.• Operate large-volume cooking equipment such as deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.• Clean and maintain station in practicing good safety, sanitation, organizational skills. • Learn menus, recipes, preparation and presentation.• Constantly use safe and hygienic food handling practices.• Close the kitchen correctly and follow the closing checklist for kitchen stations.• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager.• Assist staff with other duties as assigned by Executive Chef.QUALIFICATIONS:• At least three year of experience in a hotel or a related field preferred.• One year of Michelin starred or equal culinary experience required• Food Handler certification required.• Ability to communicate orally and in written form, in English.• Knowledge of common food allergens and their substitutes.• Ability to stand during entire shift.• Ability to withstand temperature variations both hot and cold.• Knowledge of basic sanitary guidelines.• Knowledge of menus and the preparation required, according to hotel & restaurant standards.• Knowledge of herbs and spices and proper use of each.• Requires ability to lift up to 50 pounds with ease.• Able to work: Holidays, weekends and any day/night shift.• Able to be coached by our Culinary management team.• Have a positive attitude.