Sous Chef Job at Pyramid Global Hospitality (Beachwood)

Job Description

The Cleveland Marriott East is seeking a Sous Chef who will be responsible for assisting in the supervision and execution in operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant, concierge lounge, and banquets. Key priorities for this position will be supervision of food quality, staff productivity, food safety, and employee satisfaction. The schedule will be focused on supporting the culinary operations on our 2nd shift; weekend work is required.

Job Responsibility

Supervise entire kitchen operation in absence of the Executive Chef
Train and supervise subordinate employees
Schedule production work for subordinate employees
Check staffing, uniforms, and daily production sheets
Review quality of product
Coordinate units of kitchen operation
Assist with controlling food costs and requisitioning necessary supplies
Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation
Ensure that meals are prepared and delivered on time and in acceptable quantity and quality
Test, write, and standardize recipes
Establish and create written standards for execution
Assist with developing new menu items
Assist Catering department with developing special menus for functions
Meet with the Executive Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
Review the daily activities
Practice emergency procedures in compliance with hotel/company standards
Inspect the cleanliness of the line, floor, and all kitchen stations
Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
Complete work orders for maintenance repairs and submit to Engineering
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
Assist with monthly culinary inventories
Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees
Tour kitchen facilities daily
monitor staff performance in all phases of service and job functions
Inspect the grooming and attire of staff
Ensure that all staff attend required training in hazardous communication, safety, and sanitation
Monitor staff to ensure that they are following established safety and infection control policies and procedures
Foster and promote a cooperative working climate, maximizing productivity and employee morale
Thoroughly train culinary staff and service staff
Monitor the staff’s interaction with guests, ensuring prompt and courteous service
Promote positive guest relations at all times
Assist in preparing for and working at any hotel function
Document pertinent information in department’s logbook
Maintain complete knowledge of all hotel features/services and hours of operation
Support Leading Quality Standards
Complete MOD training and MOD Shifts as assigned
Be an ambassador of the hotel and the company at all times
Ensure security and confidentiality of all guest and hotel information

Requirements

Culinary degree preferred
Food Handling and Sanitation certificates required
Minimum three years’ experience and/or training in the Culinary Department of a luxury hotel
Three years in a management capacity preferred

What we offer

Very competitive benefits package
Bonus Potential
Full Benefits
401k Match
Free uniform care
Comprehensive health insurance
Retirement plans
Paid time off
On-site wellness programs
Local discounts
Employee rates on hotel stays
Ongoing training and development opportunities

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