Sous Chef

Saveway USA Corporation; Medina (OH); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive executive compensation (as

Medical, dental, and vision insurance

Life insurance

Paid time off

401(k) plan

Pre-opening leadership opportunity

Career growth

Job summary

The Legacy Hotel in Medina, Ohio, is seeking a full-time Sous Chef to lead culinary operations during pre-opening and beyond. You will oversee planning, ordering, inventory, and food preparation to ensure the highest standards.

The role requires 5 years of culinary experience with at least 1 year in a management capacity, plus experience in restaurants or hotels. Knowledge of food trends, sanitation, cost controls, and presentation is essential.

Qualifications

• 5 years of related culinary experience including 1 year in a management role.
• Experience in restaurants, hotels, or related food service operations.
• Knowledge of food trends, quality, production, sanitation, food cost controls, and presentation.
• Supervisory, leadership, training, and coaching skills.
• MS Office skills including Excel; ServSafe or Health Dept certification preferred.

Responsibilities

• Adhere to Legacy’s culture and guidelines, health department regulations, and standards of food quality and presentation.
• Motivate, train, develop, and direct back-of-house staff to meet operational objectives.
• Assist in coordinating and participating in preparation and cooking of various items.
• Roll out new culinary programs with the Executive Chef & Food & Beverage Director.
• Assist with managing cost controls and expenditures.
• Attend weekly department head meetings and kitchen meetings.
• Order all necessary food supplies and manage costs within budget.
• Prepare all menus and meals across breakfast, lunch, and dinner, including events.
• Supervise buffets and plated foods to ensure high-quality presentation.
• Maintain sanitary kitchen operations and assist in cleanup as required.
• Sous Chef must be available days, nights, weekends, and holidays.

Skills

Culinary experience

Management experience

Restaurant ops

Food safety

Leadership training

Cost controls

Menu planning

Excel

Tools

MS Office

Job description

The Legacy Hotel is now seeking a full-time Sous Chef to join their team in Medina, Ohio! In this role, you will assist with the overall success of the food program and overseeing culinary functions, including but not limited to all phases of planning, ordering, inventory, and food preparation.

The Legacy Hotel, a Tribute Portfolio Hotel by Marriott, is set to open this Fall and will redefine hospitality in Medina, Ohio. Featuring 77 beautifully appointed guest rooms and suites, thoughtfully designed indoor and outdoor gathering spaces, and multiple distinctive food and beverage venues, this upscale property will be a landmark destination celebrating Medina’s culture, history, and community.

As we prepare for opening, we are assembling a high-impact team to establish the culture, service standards, and operational discipline that will define the hotel from day one. We are seeking a proven, strategic, and community-driven Sous Chef to lead the pre-opening phase and help launch this property as the premier hospitality destination in the region.

What we can offer YOU:

• Competitive executive compensation (commensurate with experience)
• Medical, dental, and vision insurance
• Life insurance
• Paid time off
• 401(k) plan
• Pre-opening leadership opportunity within a Marriott Tribute Portfolio property
• Career growth within a dynamic and growing hospitality organization

On-Property Venues

The Legacy Hotel will feature four distinctive dining and event experiences:

Lily Jean’s | Privato | La Vista | Locale at the Legacy Event Center

The right candidate will have:

• 5 years of related culinary experience including 1 year at the management level
• Experience in restaurants, hotels, and/or related food service operations
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
• Supervisory, leadership, training, management, and coaching skills
• Computer skills and knowledge of MS Office products including Excel
• ServSafe or Department of Health Certification is preferred

Our Sous Chef will:

• Adhere to Legacy’s culture and guidelines, the Health Departments regulations, and expectations of food quality and presentation
• Motivate, train, develop, and direct the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers and management
• Assist in coordinating and participating in the preparation and cooking of various food items
• Roll out new culinary programs in conjunction with the Executive Chef & Food & Beverage Director
• Assist with managing cost controls and controlling expenditures.
• Attend weekly department head meetings, kitchen meetings and inventory
• Performs other duties as assigned
• Order all necessary food supplies and provisions and manage their costs to stay within budget
• Preparation of all menus and meals (i.e., breakfast, lunch, and dinner- including appetizers, desserts and occasionally hot snacks or banquet events.)
• Supervise buffets and plated food and work closely with cooks to ensure high-quality presentation and service meets hotel standards
• Supervise and assist in food production and clean up with kitchens left in an orderly and sanitary condition according to the hotel and health department regulations
• Sous Chef must be available for days, nights, weekends, and holidays to support the culinary team during service operations.

At Riley Hotel Group we believe in great food, great service, and great people. Top Workplaces recipient. Come join our Team!