Garde Manager Cook at The Ritz-Carlton, Chicago

  • The Ritz Carlton Chicago
  • Chicago, Illinois
  • Apr 29, 2022
Full time General Managers and Management Executives

Job Description

Why us?

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel's spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.

The Culinary team at The Ritz-Carlton, Chicago creates unique, memorable, and personal experiences for guests who are dining in any of our outlets.

Recognized as "the gold standard" of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world's finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other.

Job Overview

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities


  • -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
    -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
    -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
    -Check pars for shift use, determine necessary preparation, freezer pull and line set up.
    -Note any out-of-stock items or possible shortages.
    -Assist in keeping buffet stocked.
    -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
    -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.