Here’s what you’ll be doing:
Your Role: Guiding Gastronomic Artistry
As the Executive Chef at Toro, you’ll be the culinary maestro orchestrating a symphony of flavors and experiences for this hotly anticipated new restaurant. After a multimillion dollar reimagining of the space Toro will bring Latin America to Chicago and your leadership, creativity, and unwavering commitment will shape our kitchen’s success, delight our guests, and elevate our dining experiences. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent. You will lead the culinary team and be responsible for overseeing all culinary operations within Toro.
Strategic Culinary Leadership:
- Prioritization: Establish daily priorities and delegate production and prep tasks to the kitchen staff for seamless execution.
- Inventory Mastery: Conduct physical inventory checks of specified food items to maintain accurate daily stock levels.
- Well-Equipped Stations: Ensure that each kitchen work area is meticulously stocked with the right tools, supplies, and equipment to meet operational demands.
- Recipe Management: Keep recipe cards, production schedules, plating guides, and photographs current and prominently displayed.
- Recipe Adherence: Oversee staff to ensure menu items are prepared following recipes and yield guides, maintaining department standards.
Operational Excellence:
- Policy Compliance: Maintain complete knowledge of and adhere to all departmental policies, procedures, and standards.
- Equipment Expertise: Stay well-versed in the correct maintenance and use of kitchen equipment.
- Guest-Centric Anticipation: Anticipate guests’ needs, respond promptly, and acknowledge every guest, regardless of how busy or the time of day.
- Guest Relations: Foster positive guest relations consistently.
- Local Insights: Familiarize yourself with all hotel services, features, and local attractions to provide accurate responses to guest inquiries.
- Guest Satisfaction: Resolve guest complaints swiftly, ensuring their overall satisfaction.
Hygiene and Organization:
- Cleanliness Vigilance: Monitor and maintain the cleanliness, sanitation, and organization of assigned work areas.
- Specials Feedback: Review daily specials and provide valuable feedback to enhance culinary offerings.
- Communication Agility: Effectively communicate any additions or changes to assignments as they arise during shifts.
- Supply Management: Requisition supplies for the day, ensuring proper receipt and storage.
- Staff Accountability: Ensure staff report to work as scheduled, documenting any late or absent employees.
- Break Coordination: Coordinate breaks for kitchen staff.
- Grooming Standards: Inspect grooming and attire of staff, rectifying any deficiencies.
- Opening Duties: Verify that all opening duties are completed to the highest standard.
- Printer Check: Inspect kitchen printers on the line, ensuring functionality and sufficient paper supply.
- Performance Monitoring: Continuously monitor staff performance, ensuring adherence to department standards.
- Hands-On Support: Work on the line during service, assisting wherever needed.
- Resource Adaptability: Be aware of any shortages and make necessary arrangements.