Sous Chef Table 45 - InterContinental Hotel and Conference Center

InterContinental Hotels Group; Cleveland (OH); On-site; USD 38,000 - 55,000; Full time

Job summary

InterContinental Hotels Group in Cleveland is looking for a Sous Chef who will assist in managing the food and beverage outlet while supervising kitchen employees. Responsibilities include menu planning and cost control, ensuring guest satisfaction, and maintaining kitchen operations and cleanliness.

The ideal candidate will have a high school diploma and two years of experience as a chef, along with strong communication and organizational skills. The position may require working nights and holidays.

Qualifications

• Completion of a high school diploma or equivalent, plus two years of experience as a chef.
• Ability to carry or lift items weighing up to 50 pounds.
• Alcohol awareness certification and/or food service permit required.

Responsibilities

• Assist in managing a single food and beverage outlet.
• Supervise kitchen employees and assist in menu development.
• Maintain ingredients inventory and ensure proper sanitation.

Skills

Communication skills

Mathematical skills

Problem solving

Organizational skills

Training abilities

Education

High school diploma or equivalent

Degree or certificate in culinary arts

Job description

Sous Chef Table 45 - InterContinental Hotel and Conference Center

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 & 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

Financial Returns

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 staff with banquets, parties and other special events.

Interaction 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.

People

Guest Experience

Responsible Business

Accountability

Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.

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

Other:

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.

Salary Range

• 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 remain 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 - 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 note that accommodation is available.
• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Agency policy applies.
• If you are a resident of or applying to a job opening in the State of Washington, please read about applicable benefits.