Senior Sous Chef - Menu Innovation & Kitchen Leadership

IHG Hotels & Resorts; Cleveland (OH); On-site; USD 45,000 - 65,000; Full time

Job summary

IHG Hotels & Resorts is seeking a culinary professional to assist in managing a single food and beverage outlet or shift. You will supervise kitchen staff, participate in menu planning and cost control, and ensure quality and guest satisfaction in the Cleveland area.

The role requires working with Sales, Catering, Banquets, Maintenance and Guest Services, while maintaining sanitation, inventory, and regulatory compliance. Nights, weekends, or holidays may be involved.

Qualifications

• High school diploma or equivalent plus two years as a chef or equivalent.
• Degree or certificate in culinary arts preferred.
• Ability to carry or lift up to 50 pounds and move about the kitchen.
• Strong communication with staff and guests.
• Mathematical skills for budgeting and cost control.
• Reading and writing abilities for recipes and instructions.
• Alcohol awareness certification or food service permit as required.
• May work nights, weekends or holidays.

Responsibilities

• Develop, test, and cost out new menu items; maintain recipes and costing.
• Oversee preparation methods, portions, and minimize waste.
• Supervise staff; communicate goals and enforce policies.
• Assist with hiring, training, and performance coaching.
• Coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services.
• Interact with guests, vendors, and health authorities as needed.
• Inspect sanitation, storage procedures, and notify maintenance of repairs.
• Review next day menus and manage inventory and requisitions.
• Maintain procedures to secure and store food, inventory and equipment.
• May serve as Manager on Duty.

Skills

Communication

Math / budgeting

Reading / writing

Problem solving

Alcohol certification

Education

High school diploma or equivalent

Degree or certificate in culinary arts preferred

Job description

IHG Hotels & Resorts is seeking a culinary professional to assist in managing a single food and beverage outlet or shift. You will supervise kitchen staff, participate in menu planning and cost control, and ensure quality and guest satisfaction in the Cleveland area.

The role requires working with Sales, Catering, Banquets, Maintenance and Guest Services, while maintaining sanitation, inventory, and regulatory compliance. Nights, weekends, or holidays may be involved.