Lead Sous Chef: From-Scratch Kitchen + Growth Perks

Schulte Hospitality Group; Cincinnati (OH); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Daily Pay

Telemedicine

Health Insurance

401k Match

Parental Leave

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Discounts on events

Job summary

Graduate Hotels is seeking a dynamic Sous Chef to join our service-driven team in Cincinnati. Our culture focuses on hospitality, respect, authenticity, and exceptional guest experiences, with opportunities for growth and strong benefits.

Responsibilities include menu planning, overseeing food prep, maintaining quality and costs, and leading a culinary team. Two years in a leadership role and a food-safety certification are preferred; Bachelor’s degree is preferred.

Qualifications

• Bachelor's degree preferred.
• Minimum of two (2) years of experience in a culinary leadership role.
• Food safety certification preferred.

Responsibilities

• Cleanliness and sanitation in the kitchen and adjacent areas.
• Creative menu planning to adjust to guest needs.
• Overseeing food preparation.
• Checking quality of food deliveries.
• Ordering all food and cleaning supplies and maintaining proper supply levels.
• Maintaining costs within budget levels.
• Manage labor costs, schedules and productivity.
• Hiring, coaching and disciplining direct reports.
• Interacting positively and professionally with guests to resolve issues.
• Acting as Manager on duty as required.
• Perform various other duties as assigned to meet business objectives.

Skills

Multi-tasking

Team player

Guest service

From-scratch kitchen

Reading recipes

Open availability

Education

Bachelor's degree preferred

Job description

Graduate Hotels is seeking a dynamic Sous Chef to join our service-driven team in Cincinnati. Our culture focuses on hospitality, respect, authenticity, and exceptional guest experiences, with opportunities for growth and strong benefits.

Responsibilities include menu planning, overseeing food prep, maintaining quality and costs, and leading a culinary team. Two years in a leadership role and a food-safety certification are preferred; Bachelor’s degree is preferred.