« Back to All Open Positions

To include but not limited to:

  • Providing and maintaining high quality standards and procedures in preparing and serving food.
  • Ensuring all products are rotating on a first-in, first-out philosophy.
  • Ensuring high-quality of food that leaves the kitchen en route to the customer.
  • Ensuring all requisitions are processed properly and placed in designated area.
  • Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • Keeping the kitchen a clean, safe, and sanitary environment in which to work, and assisting the Chefs in all SNHD Sanitation procedures.
  • Assisting in lowering of food costs and waste.
  • Responsible for return of all food from Banquet functions, as well as family meal.
  • Working one or two days ahead of his operation to ensure product delivery is on time and ensuring on days off that anyone covering has what they need to operate.
  • Restocking all kitchen supplies and food items required for service.
  • Properly labeling and dating all products to ensure safekeeping and sanitation.
  • Maintaining a solid menu knowledge and attention to detail with plate presentation.
  • Versatile in preparing all cold items to include, but not limited to, salads, dressings, garnishes and canapes.
  • Plating desserts.
  • Assisting Cooks and Master Cook as needed in execution of service and helping to prepare food for every aspect of the restaurant to include hot and cold banquets.
  • Assisting Kitchen Helpers as needed in execution of service.
  • Maintaining a high level of professionalism by exhibiting the Art of Excellence philosophy.
  • Working as a team, assisting all guests' and employees' needs and inquiries.
  • Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Following all procedures and policies set forth by the company, division and department.
  • Following all health and safety regulations.
  • 2 Years minimum experience in a similar position.
  • Basic comprehension of English oral and written language.
  • Ability to work off Recipes and Prep Lists that are posted.

(Include equipment knowledge/use)

  • Basic knife skills.
  • Ability to apply basic knife skills required for preparation.
  • Able to read and measure recipes.
  • Exhibits a basic knowledge, understanding and application of various cooking techniques.
  • Full knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles
  • Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures
  • Exposure to Food and Beverage hazardous cleaning chemicals.
  • Ability to lift up to 50 pounds.
  • Physically able to walk and stand without assistance on various surfaces for an extended period of time.
  • Knowledge of health and safety procedures.
  • Ability to maintain a clean and organized work environment.
  • Knowledge of weights and measures.

License Requirements:

  • ServSafe Certification

Please submit your resume to Careers@venteuxchicago.com