Chef de Cuisine

Contribute to the success of the culinary function by managing operations according to Blue Plate policies, procedures and values. Support the brand by developing creative culinary solutions that position Blue Plate as an industry leader.

Position Responsibilities:

• Manage the culinary operation; provide cross-functional leadership and direction within the entire operational community.
• Coordinate the development and presentation of new menu items and relevant culinary information to the sales teams, culinary staff and other company entities on an on-going basis.
• Continually research new methods, recipes and products. Collaborate with sales teams to develop market sensitive menu concepts, recipes and trend forward stylized food presentations.
• Manage and audit food inventory.
• Manage food and labor costs in accordance with budget.
• Manage the preparation and production of menu.
• Manage the closing of kitchen.
• Manage labor reporting.
• Assist with hiring processes and staffing decisions.
• Professionally develop team members by conducting regular evaluations against defined expectations. Correct any deficiencies through coaching, mentoring and instructing.
• Assist with Daily Prep List to include but not limited to; butchering, sauce making, and specials.
• Work events as needed and regularly.
• Assist with the development, implementation, and maintenance of policies and procedures to improve operating efficiency.
• Support the sales process by actively participating in client tastings.
• Maintain a safe working environment by developing, implementing and directing safety programs.
• Perform other job related duties as assigned.
• Work irregular hours including nights, weekends and holidays.

Requirements:

• Advanced culinary degree/certification preferred.
• Minimum 8 years of progressive culinary experience within the hospitality industry. Off – Premise Catering experience is mandatory.
• Advanced knowledge of all F&B preparation, storage, sanitation, and licensing requirements.
• Strong project management skills from conception to completion, with ability to manage multiple tasks simultaneously to deadline.
• Proven leader with the ability to inspire others to work toward a common goal and reach their potential.
• Hands-on management style that emphasizes direct involvement in the day-to-day operation.
• Strong knowledge of financial management disciplines to include but not limited to – P&L, budget design and management, and financial analysis.
• Ability to identify and resolve issues and alert executive leadership to potential areas of liability.
• Ability to function independently and intuitively in a fast-paced environment.
• Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.
• Highly organized/strong attention to detail.
• Demonstrated initiative, results orientated and entrepreneurial minded.
• Ability to manage confidential information and maintain its integrity.
• Strong computer skills that include proficiency with Microsoft Office Suite applications.
• Demonstrated creativity and sound business judgment.
• Ability to work irregular hours including nights, weekends and holidays.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Facilities Manager at Park Grill Restaurant

Support the restaurant by managing the repair and maintenance programs in order to reduce operating costs, maintain and protect assets, and ensure a quality and safe environment for guests and employees.

Position Responsibilities:
• Complete regular inspections to determine the need for and extent of service or equipment and facility repair; perform all applicable repairs in-house; solicit repair and construction bids as necessary; locate and develop vendors and contractors and provide full scope of supervision to assigned staff.
• Manage a structured Schedule Preventive Maintenance Program. Establish criteria, schedule and follow-up procedures for in-house program.
• Ensure integration of activities into the common goal of achieving the highest levels of efficiency and guest satisfaction.
• Strive to increase durability and function of building and equipment through better methods and innovation.
• Investigate service vendors and develop a preferred list; monitor and evaluate quality and timeliness of service; take corrective action when required.
• Prepare summary reports of major projects.
• Establish measurable Key Indicators for repair and maintenance costs and warranty recapture.
• Manage the direction and development of assigned staff. Hire and supervise building and equipment service personnel. Establish goals and objectives with service personnel and evaluate performance.
• Support remodeling projects as assigned.
• Work irregular hours including nights, weekends and holidays.

Requirements:

• Bachelors Degree in Construction Project Management or a related discipline.
• Licensed in plumbing and electrical.
• Minimum 7 years of demonstrated success in facilities management within a retail setting. Prefer restaurant industry.
• Advanced knowledge of construction and repair processes.
• Strong project management skills from conception to completion, with ability to manage multiple tasks simultaneously to deadline.
• Ability to formulate flexible strategies and action plans to achieve results.
• Ability to function independently and intuitively in a fast- paced environment.
• Strong knowledge of financial management disciplines to include but not limited to – P&L, budget design and management, financial analysis, and ROI.
• Hands-on management style that emphasizes direct involvement in day-to-day construction function.
• Analytical, thoughtful and innovative in the continual evaluation and improvement of operations.
• Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.
• Highly organized/strong attention to detail.
• Demonstrated initiative; along with being results orientated and entrepreneurial minded.
• Strong interpersonal and negotiation skills. Persuasiveness in building consensus for new ideas and initiatives.
• Strong computer skills that include proficiency with Microsoft Office Suite applications.
• Ability to work irregular hours including nights, weekends and holidays.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Sustainability Intern

Support the company's goals of integrating "green" business practices into the organization.


Position Responsibilities:

• Work with Park Grill on implementation of Green Restaurant Certification.
• Assist in gathering information in regards to sustainability and suppliers.
• Assist in gathering information for GMIC-Chicago communications.
• Assist in creating Blue Plate plan for working with venues on "greening".
• Serve as a liaison between the operations/logistics departments and the PR/Marketing department.
• Work with Marketing on any needs for the media, viral marketing and social marketing campaigns.

Requirements:

• Passion for the environmental stability of Chicago as well as a focus in environmental policy, studies, sustainability; prefer candidates to have an environmental focus/concentration.
• Strong project management skills from conception to evaluation, with ability to manage multiple tasks simultaneously and to deadline.
• Excellent verbal and written communication skills.
• Strong negotiation skills. Working with vendors to secure best pricing.
• Ability to function independently and intuitively in a fast-paced environment.
• Highly organized/strong attention to detail.
• Strong interpersonal and analytical skills.
• Strong computer skills that include proficiency with Microsoft Office Suite applications.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Vice President of Restaurant Operations

Bring vision and leadership to two iconic Chicago venues by developing and implementing operational initiatives that will meet or exceed both organizational standards and guest expectations, improve company-wide decision making and communication, increase revenues, drive cost efficiencies, and strengthen financial reporting and controls. Play a lead role in driving the brand and strategically growing sales.

Position Responsibilities:

• Provide vision and direction for building revenues and developing financial opportunities for the restaurants.
• Collaborate with marketing to enhance the brand of restaurants and drive sales.
• Set and maintain job performance standards for managers and supervisors to maximize sales, meet controllable expenses, and control both cost of goods sold and labor expenses.
• Establish and secure the highest standards of guest service. Ensure managers react to guest issues in a timely and professional manner.
• In conjunction with restaurant General Managers, review operational performance and productivity, and guest satisfaction in accordance with goals and standards; correct any deficiencies. Perform a monthly audit of each restaurant.
• Foster relationships with key stakeholders, board members and customers.
• Direct the management of outside partners to ensure service expectations are communicated and met, and pricing and contracts are effectively negotiated and maintained. Review these arrangements on a quarterly basis.
• Collaborate with the chef community on the design, development, implementation and evaluation of menus.
• Ensure all new hires are properly interviewed, attend orientation, are trained for success and have a 100% completed personnel file on premise. Support and participate in on-going training programs.
• Professionally develop team members by conducting regular evaluations against defined expectations. Correct deficiencies through coaching and instructing.
• Assess external market and competition to identify business growth and development opportunities. Identify and communicate emerging trends.
• Direct the P&L reporting process with specific focus on budget design and management, and financial analysis.
• Direct inventory control and management procedures, and quality control projects.
• Ensure effective communication between the restaurants and all other functions within the organization.
• Ensure restaurants are safe working environments by developing, implementing and evaluating safety programs.
• Maintain an exemplary level of confidentiality when dealing with sensitive issues.
• Develop a holistic understanding of the Blue Plate corporate identity. Champion these values and business disciplines throughout the organization in order to develop and maintain alignment and our winning culture.
• Perform other job related duties as assigned.

Requirements:

• Bachelors Degree. Prefer Hospitality or related industry.
• Minimum 12 years of progressive experience within the restaurant industry that includes quantifiable success in a leadership role. Must include experience in a multi-unit capacity within hi-end casual dining and/or fine dining.
• Comprehensive knowledge of restaurant branding and marketing.
• Proven expertise with restaurant catering operations.
• Demonstrated skill with developing long-term strategic plans and lead/participate in short-term operational implementation (ability to be both strategic and tactical).
• Demonstrated record of continuous growth in bringing change to the forefront.
• Demonstrated ability to plan, implement and support systems in a rapidly growing company.
• Proven leadership with the ability to inspire others to work toward a common goal and reach their potential.
• Hands-on management style that emphasizes direct involvement in the day-to-day.
• Strong business acumen with advanced knowledge of financial management disciplines to include but not limited to – P&L, budget design and management, financial analysis, and ROI.
• Ability to identify and resolve issues and alert executive leadership to potential areas of liability.
• Ability to function independently and intuitively in a fast-paced environment.
• Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.
• Highly organized/strong attention to detail.
• Demonstrated initiative; results oriented and entrepreneurial minded.
• Strong project management experience and ability to manage on-going multiple priorities.
• Ability to interact with diverse groups and foster a cooperative work environment.
• Ability to manage confidential information and maintain its integrity.
• Strong computer skills that include proficiency with MS Office applications.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com