Elite Outlet Sous Chef - Banquets & Menu Innovation

Hard Rock International; Cincinnati (OH); On-site; USD 55,000 - 85,000; Full time

Job summary

Hard Rock Cincinnati is seeking an Outlet Sous Chef to lead our onsite kitchen operations. You will plan meals, oversee procurement, supervise kitchen staff, and ensure Hard Rock Cincinnati quality standards.

The role requires at least a high school diploma or equivalent, culinary training, and 5 years as a sous chef in a 4- or 5-star venue with large conferences and banquets. Strong leadership and cost-control skills are essential.

Qualifications

• High school diploma or equivalent required.
• Culinary training from a certified program, apprenticeship, or culinary school.
• Previous supervisory experience essential.
• Minimum 5 years as Sous Chef in a 4- or 5-star establishment with sizeable conferences/banqueting facilities.

Responsibilities

• Create menus and plans considering guest preferences, holidays, and marketing conditions.
• Hire, train, motivate, and supervise kitchen staff to meet objectives.
• Oversee all Hard Rock Cincinnati food outlets and kitchen personnel to ensure quality.
• Monitor food preparation methods, portion sizes, and garnishes for consistency.
• Procure food and kitchen equipment from approved suppliers; verify quality.
• Manage storage and health-compliant handling of food items; coordinate with purchasing.
• Collaborate with catering sales to tailor menus for events and clients.
• Track food costs and variances; adjust pricing to protect net profit.
• Meet budget targets for food cost, labor, and miscellaneous costs.
• Attend meetings and perform other duties as assigned.

Skills

Supervisory experience

Menu planning

Food cost management

Education

High school diploma or equivalent

Culinary school / culinary program

Job description

Hard Rock Cincinnati is seeking an Outlet Sous Chef to lead our onsite kitchen operations. You will plan meals, oversee procurement, supervise kitchen staff, and ensure Hard Rock Cincinnati quality standards.

The role requires at least a high school diploma or equivalent, culinary training, and 5 years as a sous chef in a 4- or 5-star venue with large conferences and banquets. Strong leadership and cost-control skills are essential.