Job Description

Trivoli Tavern in Chicago's is the best kept secret in town. Serving an American cuisine the restaurant sits off the cobblestone alley serving oysters, to lobsters to home made pasta and steaks.

Hogsalt restaurant group employs more than 1,000 and has over twenty restaurants scattered across three cities. Our establishments are quirky, beautiful, and mischievous. We take great pride in being part of an organization that makes people — our guests and ourselves — happy.

Training Plan:

• Onboarding and Leadership Training (0,5 month): You will learn in the next 10-weeks an intensive leadership training program tailored for Hogsalt, designed to develop future managers through immersive, hands-on experience across all key operational areas: Orientation & Hogsalt Culture, Front of House (FOH) Immersion, Back of House (BOH) Exposure, Inventory, Ordering & Receiving, Scheduling & Payroll, Finance & Budgeting, Private Events & Guest Recovery, Safety, Security & Compliance, and Capstone & GM Simulation. Will meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural events, volunteer opportunities, local sporting events, and entertainment venues.
• Culinary, Sous Chef in Training I - Supervisor, Skills Acquisition (2,5 months): You will learn to supervise culinary team members and learn to oversee the processes to prepare, cook and present high quality food items according to standard recipes; learn to set goals for team members and apply accountability methods; learn leaderships skills to effectively motivate a team of culinary staff; assist in the preparation of a wide variety of menu items according to prescribed recipes; learn to ensure compliance with sanitation and safety codes; learn methods for menu planning and related production activities; learn to assign specific duties to employees for efficient operation of the kitchen. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.
• Culinary, Sous Chef in Training I - Operational, Skills Acquisition (3 months): You will learn to supervise culinary team members and learn to oversee the processes to prepare, cook and present high quality food items according to standard recipes; learn to set goals for team members and apply accountability methods; learn leaderships skills to effectively motivate a team of culinary staff; assist in the preparation of a wide variety of menu items according to prescribed recipes; learn to ensure compliance with sanitation and safety codes; learn methods for menu planning and related production activities; learn to assign specific duties to employees for efficient operation of the kitchen. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.
• Culinary, Sous Chef in training I - Financial mgt, Skills Acquisition (3 months): You will learn various financial concepts related to culinary management; learn methods to control food costs; learn to control payroll costs of various kitchen outlets to achieve maximum profitability; learn to prepare financial forecast; assist in preparing financial reports, including profit and loss statements; schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line; learn requisition process for supplies; assist in the preparation of a wide variety of menu items according to prescribed recipes; learn to adhere to control procedures for cost and quality. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.
• Culinary, Sous Chef in Training I -Skills Implementation (3 months): You will implement and build upon the skills acquired during the previous Skills Acquisition phases. This includes leading and mentoring, improving organizational efficiency, time management, planning and organization, generating revenue, cost control, decision making while providing excellent customer service. This phase will constitute the majority of the program length, allowing MITs to apply and integrate the skills acquired in the previous phases. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Click here for more information about the program and about HRC International.

Job Requirements

• A hospitality or culinary degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry
• Must have 1-year prior Jr Sous or Sous chef experience

Or

• You have 5 years of recent relevant work experience in the (ultra) luxury hotel industry
• Must have 1-year prior Jr Sous or Sous chef experience

Skills