Sous Chef - Toro at Toro Chicago at Fairmont

Join Our Culinary Excellence Team: Sous Chef

Across Latin America, food is more than a meal. It s an event. It s a celebration that s shared, savored, and enjoyed with the finest spirits. Join us in this ritual. We welcome you to Toro, Richard Sandoval's Restaurant and Tequila Bar, which features a casually unique upbeat dining experience. Toro will have a small plate menu along with a Suviche (Sushi & Ceviche combination) bar food offering at the restaurant s lively and energetic bar setting. The beverage experience will include a variety of hand-muddled cocktails, a collection of Latin wines, and a variety of sugarcane spirits that will be expertly chosen by our Tequila Experts.

What Awaits You:

• Employee Perks: Enjoy exclusive discounts at the Fairmont Chicago and Accor properties worldwide for you and your family.
  
• Complimentary meals at our on-site employee cafeteria.
  
• Lifelong Learning: Sharpen your skills through tailored programs at our Academies.
  
• Impactful Work: Contribute to our Corporate Social Responsibility initiatives.
  
• Health and Financial Well-Being: Benefit from comprehensive medical and dental coverage, a 401K plan and convenient direct deposit.
  
• Limitless Growth: Explore career development opportunities within Fairmont Chicago and beyond. The sky truly is the limit!
  

Your Role: Cultivating Food & Beverage Excellence

Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our culinary team at Toro Chicago, by Richard Sandoval.

Your Responsibilities:

Reporting to the Executive Chef and Hotel Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
  
• Conduct daily shift briefings to kitchen Colleagues
  
• Ensure all kitchen Colleagues are aware of standards and expectations
  
• Keep open lines of communication regarding guest feedback
  
• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
  
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  
• Have full knowledge of all menu items, daily features and promotions
  
• Flexibility to work in all culinary areas within the hotel
  
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  
• Follow kitchen policies, procedures and service standards
  
• Follow all safety and sanitation policies when handling food and beverage
  
• Follow hotel time and attendance policy
  
• Other duties as assigned
  

• Previous experience in the Culinary field required in Garde Manger and Hot Kitchen in a 4 or 5 Diamond Restaurant or Hotel
  
• Journeyman s papers or international equivalent required
  
• Diploma/Certification in a Culinary discipline an asset
  
• Computer literate in Microsoft Window applications an asset
  
• Strong interpersonal and problem solving abilities
  
• Highly responsible & reliable
  
• Ability to work well under pressure in a fast paced environment
  
• Ability to work cohesively as part of a team
  
• Ability to focus attention on guest needs, remaining calm and courteous at all times
  
• Ability to speak, read and write in English
  
• Available to work weekdays, weekends, nights, and holidays
  

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
  
• Frequent lifting and carrying up to 30 lbs
  
• Occasional kneeling, pushing, pulling, lifting
  
• Occasional ascending or descending ladders, stairs and ramps