Executive Chef - Toro Restaurant

Job Description
Join Our Culinary Innovative Team: Executive Chef of Toro
Across Latin America, food is more than a meal.  It is a celebration: a celebration that is shared and savored with family and friends.  Join us in this magical ritual.  We welcome you to Toro, Richard Sandoval’s Restaurant and Tequila Bar, which features a casually unique upbeat dining experience.  Toro will have a small plate menu along with a Suviche (Sushi & Ceviche combination) bar food offering at the restaurant’s lively and energetic Tequila Bar setting. The beverage experience will include a variety of hand-muddled cocktails, a collection of Latin wines, and a variety of agave spirits that are chosen by our Tequila Experts.
What Awaits You:
Employee Perks: Enjoy exclusive discounts at the Fairmont Chicago, local businesses, and Accor properties worldwide—for you and your family.
Gastronomic Delights: complimentary meals at our on-site employee restaurant.
Lifelong Learning: Sharpen your skills through tailored programs at our Academies.
Impactful Work: Contribute to our Corporate Social Responsibility initiatives, including Planet 21.
Health and Financial Well-Being: Benefit from comprehensive medical and dental coverage, a 401K plan and convenient direct deposit.
Limitless Growth: Explore career development opportunities within Fairmont Chicago and beyond. The sky truly is the limit!
Your Role: Guiding Gastronomic Artistry
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As the Executive Chef at Toro, you’ll be the culinary maestro orchestrating a symphony of flavors and experiences. 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.  Here’s what you’ll be doing:
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.