Sous Chef Table 45 - InterContinental Hotel and Conference Center

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

Job Overview

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

At InterContinental Hotels and Resorts® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people
• Get ready – by taking notice and using your knowledge so that you are prepared for anything
• Show you care – by being thoughtful in the way you welcome and connect with guests
• Take action – by showing initiative, taking ownership and going the extra mile

Duties and Responsibilities

• Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• May serve as Manager on Duty or perform other duties as assigned.

Qualifications and Requirements

Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

• This job requires ability to perform the following:
• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Important Information

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
• EEO Is The Law – click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity.
• If you require reasonable accommodation during the application process, please click here.
• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.
• If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.