Sous Chef-Hilton Chicago​/Oak Lawn Il

Hotel Equities -  - Responsibilities:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary environment;
Recommends menu and procedural changes and manages the department's budget and labor costs;
Monitor and control the maintenance/sanitation of kitchen and equipment to meet standards;
Develop and implement menus and back-up records to improve revenues and profit margins;
Analyze Banquet Event Orders and coordinate with catering staff to ensure events meet customer expectations