Cook 1 - Chicago, United States - Pyramid Global Hospitality

Description

Property

About Us

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company

Location Description

The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.

Overview

BASIC FUNCTION: Assume leadership role in production and execution of Department in the absence of a Sous chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.

ESSENTIAL FUNCTIONS:

1. Responsible for food requisition storage, product rotation, ordering in the absence of sous chef.
2. Prepare, together with assigned cooks, food items designated by the sous chef according to Forum standard recipes and policies.
3. Receiving food requisitions checking for food products quality and amount.
4. Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
5. Responsible for the care and cleanliness of all kitchen equipment.
6. Supervise and participate in the preparation and execution of food for all Restaurants, Banquet, Garde Manger and Caf departments, as needed.
7. Consult with the sous chef on daily and weekly banquet forecast and special functions.
8. Ensure that banquet functions are properly broken down and those reusable items are returned to the main kitchen and put on cafeteria shelf.
9. Monitor production and quality levels of all food products.
10. Train, develop and maintain employee skills and relations.
11. Develop and maintain ongoing education programs for sanitation and safety.

MARGINAL FUNCTIONS:

1. Respond to any reasonable task assigned by sous chef.
2. Assist in other areas of the kitchen as needed.
3. Maintain ongoing programs for sanitation and safety.
4. Knowledge of kitchens and storage areas.
5. Knowledge of use, cleaning, safe handling and breakdown of all equipment.

Qualifications

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE:

• Three years culinary experience in similar operation.
• Culinary school or related experience.
• Knowledge of soups, sauces, butchery and cooking techniques.
• Advanced knife skills.
• Knowledge of menu preparation, ordering and production organization.
• High school diploma or equivalent.
• Creative, innovative and assertive personality.