Hotel Jobs in Illinois

About Us

Welcome to Level Hospitality, where our management team brings a wealth of extensive and diverse expertise in the realms of development, construction, and hospitality management. We are dedicated to a focused vision, unwavering values, and bold long-term strategies, which have solidified our enduring reputation for reliability and professionalism in the industry. At Level Hospitality, we pride ourselves on working hand in hand with property owners, partners, and fellow hospitality experts. Our collaborative approach ensures the precise and efficient development and management of our hotels, allowing us to consistently deliver exceptional results.

Job Summary

The Hotel Kitchen Manager will oversee the daily operations of the kitchen, ensuring efficient and profitable food service. This includes coordinating activities, directing training of cooks and kitchen staff, and maintaining high standards of food quality and safety. The Kitchen Manager will either perform these duties personally or through subordinate supervisors.

Essential Duties and Responsibilities

• Plan menus, utilizing food surpluses and leftovers, and accounting for the number of guests, marketing conditions, and dish popularity.
• Estimate and forecast food consumption, purchase or requisition foodstuffs, and kitchen supplies to ensure efficient operations.
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items. Direct food apportionment policy to maintain cost control.
• Hire, supervise, coach, and mentor kitchen personnel, ensuring all team members are familiar with kitchen policies and procedures. Oversee training of new chefs, cooks, and apprentices.
• Observe food preparation methods, portion sizes, and garnishing to ensure food is prepared according to standards. Test cooked foods by tasting and smelling them.
• Devise special dishes and develop new recipes to enhance the menu.
• Establish and enforce nutrition and sanitation standards for the kitchen and event spaces.
• Assist in preparation and cooking for hotel events.
• Perform end-of-month inventory of food, conduct quarterly inventory checks, and
• assist in preparing end-of-year budgets.
• Conduct department meetings quarterly to discuss goals, performance, and
• improvements.
• Support coverage of F&B positions for continuous operation in the kitchen.
• All job duties as assigned

If you are passionate about the hospitality industry and are eager to contribute to a dynamic and forward-thinking team, we invite you to join us at Level Hospitality. We offer a vibrant work environment where your professional growth and personal well-being are our priorities. Apply today and be part of a company that values innovation, integrity, and collaboration. Let's create exceptional experiences together!

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Paid training

Application Question(s):

• Can you describe your previous experience in managing a kitchen operation? Please include specific details about your role in menu planning, food cost control, and staff supervision.
• How do you ensure that high standards of food quality and safety are maintained in the kitchen? Please provide examples from your past experiences where you implemented or improved nutrition and sanitation standards.
• What strategies do you use to hire, train, and mentor kitchen personnel? Share a specific instance where your leadership positively impacted the performance or morale of your kitchen staff.

Education:

• High school or equivalent (Preferred)

Experience:

• Full Service Hotel: 1 year (Preferred)
• kitchen management: 3 years (Required)
• banquet cooking: 1 year (Required)

Work Location: In person