Sous Chef

Savour Hospitality; Cleveland (OH); On-site; USD 60,000 - 70,000; Full time

Job summary

Savour Hospitality is seeking a talented Sous Chef in Cleveland, OH to lead a high-energy culinary team and drive exceptional dining experiences. The role emphasizes hands-on leadership, menu development, cost control, sanitation, and staff coaching in a fast-paced environment.

The ideal candidate has strong Italian cuisine knowledge, extensive kitchen leadership experience, banquet and buffet expertise, and a proven ability to mentor staff while maintaining high standards and compliance with

Qualifications

• Minimum 1–3 years in kitchen management.
• Minimum 5–7 years in varied kitchen positions including food prep, line cook, expediter.
• In-depth knowledge of Italian cuisine.
• Clear communication with managers, kitchen, dining room staff and guests.
• Experience with banquet operations and presentation.
• Experience with modern buffet operations and stations.
• Experience implementing new food concepts and menus.
• Excellent knowledge of Public Health regulations.

Responsibilities

• Lead by example with a hands-on management style.
• Develop a motivated kitchen team with ethical standards and high quality service.
• Support open-door communication between FOH/BOH.
• Ensure fair treatment and timely resolution of issues.
• Ensure grooming and uniform standards are followed.
• Coach and counsel team members with timely feedback.
• Oversee performance appraisals per SOP and provide action plans.
• Coordinate promotions/transfers per restaurant policy.
• Communicate staffing needs to HR and management.
• Monitor staff turnover and suggest improvements.

Skills

Kitchen management

Leadership

Italian cuisine

Menu development

Sanitation/PH regs

Banquet operations

Buffet operations

Food concept development

Communication

Time management

Cost control

Team building

Microsoft Office

Tools

Microsoft Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Culinary Management Regular Full-Time Marriott - Key Tower, Cleveland, OH, US

Salary Range: $60,000.00 To $70,000.00 Annually

Position Overview

Savour Hospitality Group thriving locally owned and operated company that is growing in Cleveland. We are on the lookout for passionate hospitality professionals who thrive in fast-paced environments, possess a fervent desire for excellence, excel at coaching others to exceed expectations, and aspire to advance in their careers. We are currently seeking a talented Sous Chef to join our team. As a Sous Chef with Savour Hospitality Group, you will play a pivotal role in our culinary operations, contributing to the creation of exceptional dining experiences for our guests. If you believe you have the skills, dedication, and enthusiasm to excel in this role,

Essential Functions and Responsibilities

• Lead by example utilizing a "hands-on" approach to management.
• Establish and develop a highly motivated, pro-active kitchen team with the highest ethical standards that delivers a cost effective and quality-oriented service product.
• Facilitate an environment in which both FOH and BOH members are comfortable utilizing the open-door policy.
• Ensure that team members are being treated in a fair and equitable manner.
• Ensure that team member issues are resolved in a timely manner.
• Ensure that team members are in compliance with the grooming and uniform standards of the company.
• Ensure that team members are knowledgeable of, and actively supporting the goals for the department as well as the company as a whole to ensure high quality and consistent service.
• Create a defined set of feasible goals for each individual team member.
• Monitor employee performance and ensure their duties are carried out in accordance with the company policies, job descriptions, identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the General Manager regarding succession planning.
• Provide action plans and consistent follow up for team members that are struggling in their current positions.
• Coach and counsel team members privately, in a timely manner and in accordance with the SOP.
• Ensure that all disciplinary issues are documented and communicated to the Human Resources & General Manager.
• Ensure that performance appraisals for culinary personnel are carried out as per the SOP.
• Ensure that all appraisals not meeting expectations are backed up with an action plan to help improve the team members performance.
• Ensure this information is communicated to Human Resources and the General Manager.
• Ensure that team member promotions/transfers are handled according to restaurant policy
• Ensure effective communication with staff through daily line-ups. These meetings are to have a set agenda and should not be held during meal periods.
• Conduct continuous training to the kitchen personnel on modern preparation and presentation techniques cooking techniques and ensure these trainings are documented.
• Ensure that all established recipes are posted and that the kitchen personnel adhere to them at all times.
• Continue own education by staying abreast of trends and sharing this information with the team.
• Assist with the preparation of performance appraisals for all personnel.
• Ensure FOH and BOH team members are being recognized for their accomplishments
• Communicate staffing needs to Human Resources and the General Manager
• Assist in monitoring crew turnover and give suggestions on how to decrease this number.

Reasonableaccommodationsmaybemadetoenableindividualswithdisabilitiestoperformtheessential functions.

QUALIFICATION REQUIREMENTS

• A minimum of 1–3-year experience in a kitchen management position.
• A minimum of 5-7 years of experience in varied kitchen positions including food preparation, line cook, and expediter
• In depth knowledge of Italian cuisine
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Proficient in the following dimensions of restaurant functions: Menu development, food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Experience with very busy banquet operations and presentation
• Experience with modern buffet operations to include set-up and action stations.
• Experience implementing new food concepts and menus.
• Excellent knowledge of Public Health regulations
• Communicate the goals and objectives and inspire culinary members to achieve those goals.
• Ability to manage change effectively.
• Provide leadership to help their departments achieve their goals and objectives.
• Clear, concise written and verbal communication skills
• Demonstrate team building experience.
• Track record promoting an atmosphere of teamwork.
• Able to inspire, train, and develop people for promotion.
• Good computer skills to include creating and working with spreadsheets, Word, Excel and Outlook.
• Excellent time management skills, strong organizational skills, and excellent listening skills
• Exceptional follow-up abilities and able to resolve problems.
• Strong budgetary, projections, and cost control skills
• Provide overall direction, coordination, and ongoing evaluation of operations.