Concessions Manager at CSO

Salary:
Based on Experience

Responsible for maintaining concessions stands during symphony season. Provides support to bartenders

Requirements:

High School Education or higher is required. Must have at least 2 years experience in this kind of work and restaurant experience.

Contact:
Irene Ibarra
iibarra@blueplatechicago.com

Director of Marketing

Lead the design, development, implementation and evaluation of programs and promotions that will effectively communicate and increase awareness of the entire Blue Plate Brand. Successfully interface and address the marketing needs of the Blue Plate family of restaurants. Play a lead role in strategically growing the company.

Requirements:

• Direct the planning, development and execution of the marketing calendar. • Direct and support content management and concept development across the organization. • Enhance external communications strategies and programs to support sales initiatives. • Measure impact of current promotions on financial results. • Initiate competitive assessments to gauge pricing, menu range, trends, and business growth opportunities. • Direct the management of outside vendors to ensure expectations are communicated and met, and pricing and contracts are effectively negotiated and maintained. Review these arrangements on a quarterly basis. • Coordinate and nurture our community relations partners. Ensure these partnerships are aligned with the Blue Plate strategic direction. Evaluate on a bi-annual basis.

Contact:
Trevor Darby
tdarby@blueplatechicago.com

Director of Restaurant Operations

Bring vision and leadership for developing and implementing restaurant 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 the company.

Requirements:

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. 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. Collaborate with marketing to enhance the brand of restaurants and drive sales.

Contact:
Trevor Darby
tdarby@blueplatechicago.com

Driver

Responsible for effectively executing the completion of loading and distribution of truck materials and equipment to venues by completing in a timely manner. Responsibilities: 1.Responsible for unloading the equipment to the kitchen area, distribution of the bar equipment and delivery of ice to the main location at the scheduled venue. 2.Responsible for the pick-up of all discarded rental waste/trash i.e. emptied and discarded equipment containers/boxes, linen plastic bags etc. 3.Responsible for set-up of the driver stand/area. 4.Responsible for coordinating pick-ups and drop-offs on schedule under continuously changing circumstances and deliver to HB/Event Supervisor or Kitchen Chef. 5.Effectively and efficiently assists in checking food and drinks that are scheduled to leave the same day 6.Other duties as assigned.

Requirements:

Experience/Skills:Ability to work independently and in a team work environment. Excellent communication skills. Physical:Ability to lift and move furniture, linen bags etc. Position requires bending, climbing, reaching, standing, lifting, walking, grasping and repetitive motions. Special Requirements: Weekend work required and evening and weekend work is vital.

Contact:
Arely Martinez
humanresources@blueplatechicago.com

Guest Service Manager

Salary:
Based on Experience

Responsible for the smooth operation of the Service Department. Directs the staffing person in bookings, oversees placement of service staff on functions, hires and directs training of new service staff, and works in the field to monitor service staff performance. Formulates a comprehensive training routine for staff and guides the service department toward its goal of offering excellent client/guest services. Oversees the scheduling of service staff for events to ensure a proper level of customer service for both wait staff and kitchen. Regularly supervises in the field to insure all staff is properly trained and fluid in the levels of service needed. This individual will exhume professionalism, excellent client/guest service skills and must display maturity and composure under any circumstances and be detail oriented will all aspect of the department.

Requirements:

Must have prior experience in related position. Hospitality and/or food service a plus. Must possess the skills to manage a large pool of off-premise staff. Weekends and evening work required.

Contact:
Irene Ibarra
iibarra@blueplatechicago.com

Head Butler

Directs all service staff on off-site catered parties: to include waiters, bartenders and captains. Main focus is the timely and proper set-up of the dining area and bars so that the party is a success. Talks with the Party Supervisor or salesperson to ensure all specifics and special needs are covered prior to the meal. Checks with the Chef on site for any menu changes or additions and communicates these changes to the service staff. Ensures all service staff is in proper attire and is adhering to company policies. On large functions Head Butler coordinates with Captains and assigns all servers, stations, and bars so that the dining room operates smoothly. Performs other duties as assigned by management.

Requirements:

Must be able to gather and disseminate information quickly and think on you feet. Must speak English. Communication is very important. Must be able to manage time and people effectively. Prior waitperson training is very important and knowledge of service and fine dining. Knows the front and back of the house and is very familiar with the sequence of service and dining room. Must possess excellent people skills and a sense of timing so this can be communicated to the service staff.

Contact:
Arely Martinez
amartinez@blueplatechicago.com

Intern (Project Management)

Salary:
Non-paid internship provides a great way to break into the Sales industry & provides college credits

A new division opening for Blue Plate Catering at the Merchandise Mart! In this fast paced environment this intern will interface with Merchandise Mart staff and Blue Plate giving them exposure to potential employers (designers, ad agencies, meeting planners)! Great public access to the mart, both bus and loop drop off only blocks away. Great resume builder! You will work in partnership with the Director of Business Development on Blue Plate Merchandise Mart project management initiatives. Intern will meet with Director daily to ensure projects are on track and properly communicated. Intern will ensure the day to day general office functions are optimal and will also provide administrative support as needed. Responsibilities will include creation of PowerPoint presentations and project management.

Requirements:

This candidate must be detail orientated, a team player, self-motivated and innovative. Skills required for this position include strong project management and service abilities; multi-tasking abilities, writing, presentation and analytical skills; creative problem solving abilities. Must be proficient in computer skills and Microsoft Project. If you're interested, please send us your resume and references to: humanresources@blueplatechicago.com or fax resume to: 312.803.1886

Contact:
Arely Martinez
humanresources@blueplatechicago.com

Pastry Supervisor

Blue Plate, one of Chicago's most respected catering operations in the City of Chicago is seeking a Pastry Supervisor for our growth driven kitchen operation. This individual will be responsible for supervising a team of 8-10 cooks as well as participating in the preparation and execution of all the our pastries.

Requirements:

Must have at least 3 years of catering experience in a high volume operation and one year of supervisory experience. Creative and a passion for food, menu development, and plate presentation. Strong interpersonal communication and organizational skills. Demonstrate willingness to work independently and in team environment, ability to multi-task, detail oriented and strong pastry background. Bi-lingual is a plus. We offer a competitive salary and benefits package including: Medical, dental, life insurance, disability, 401k plan, daily sponsored lunch, RTA/CTA Transit Benefit Program and more!

Contact:
Arely Martinez
humanresources@blueplatechicago.com

Sous Chef

Salary:
Based on experience

This individual will be responsible for driving high volume production, food cost, labor cost and quality/detail of production. Will assist in directing food production and managing kitchen administration. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by Executive Chef. Assumes all the duties of the Executive Chef in the chef's absence.

Requirements:

Must be creative and have a passion for food, menu development, and plate presentation. Strong interpersonal communication and organizational skills required as well as minimum of 4 years management experience in high-volume food production. Knowledge of Chicago market is required. Strong Grande Manger and Pastry background preferred. Bi-lingual Spanish and Off-Premise catering and/or hotel experience a plus.

Contact:
Irene Ibarra
iibarra@blueplatechicago.com