Sous Chef

About Us

True to its name, CURRENT features a fresh, modern take on seasonal American cuisine showcasing simple & soulful ingredient driven dishes.

Located inside The Wade hotel, join us at our lively bar for creative cocktails, a glass of wine, or one of our many local beers.

Or join us al fresco in our Chandon Spritz Garden in summer to watch the world go by.

With its bold flavors and stunning backdrop (Lake Michigan and Navy Pier are just steps away), it is no surprise that CURRENT is a go-to for both locals and travelers alike.

From the patio you can enjoy the energy of Lake Shore Drive and Lake Michigan while indulging in seasonal bites and noted cocktail culture.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Will also assist the executive chef with the Banquets production for events.

Essential Duties and Responsibilities


* Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.


* Promote the Accident Prevention Program to minimize liabilities and related expenses.


* Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.


* Should assume the responsibilities of the Executive Chef in his or her absence.


* Comply with attendance rules and be available to work on a regular basis.


* Perform any other ...