Sous Chef

Cleveland - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Position Summary: The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations ensuring high-quality food production and maintaining culinary excellence in line with company standards. This role involves supervising kitchen staff managing food preparation enforcing food safety protocols and assisting with menu development. The Sous Chef plays a key role in fostering a positive kitchen environment driving efficiency and maintaining cost control while delivering an exceptional dining experience for guests.

Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Assist the Executive Chef in all aspects of kitchen management including food preparation cooking and presentation.
Oversee daily kitchen operations to ensure consistency quality and efficiency.
Supervise train and mentor kitchen staff fostering a culture of teamwork and accountability.
Ensure compliance with federal state local and company food safety and sanitation standards.
Assist with menu planning recipe development and cost control measures to optimize profitability.
Monitor food inventory levels order supplies and minimize waste through proper stock management.
Maintain cleanliness and organization of kitchen work spaces equipment and storage areas.
Collaborate with Executive Chef and front-of-house teams to meet guest expectations and dietary needs.
Assist in developing and enforcing standard operating procedures for kitchen staff.
Conduct quality control checks to ensure food meets presentation taste and portion standards.
Assist in scheduling kitchen staff to ensure proper coverage during shifts and special events.
Support the Executive Chef in managing labor and food costs to achieve budget goals.
Step in to lead kitchen operations in the Executive Chefs absence.
Provide ongoing coaching and support to team members fostering a positive and productive work environment.
Ensure all guest interactions are conducted in a courteous and professional manner aligning with company standards.

Qualifications:

Education: High school diploma or equivalent required.

Culinary degree or relevant certifications preferred.

Experience: Minimum of two years of culinary management experience in a high-volume kitchen.

Proven ability to lead and develop kitchen teams.

Experience with cost control inventory management and kitchen operations.

Strong knowledge of food safety sanitation and compliance requirements.

Ability to work efficiently under pressure in a fast-paced environment.

Other Job Requirements:

Ability to stand for extended periods and work in hot or cold environments.
Must be able to lift up to 50 pounds and perform repetitive motions.
Ability to handle sharp knives hot surfaces and other kitchen equipment safely.
Must be able to bend stoop and reach as necessary for kitchen operations.
Must be able to work flexible hours including weekends and holidays based on business needs.
Maintain a professional appearance and adhere to company grooming standards.
Compliance with all safety sanitation and alcohol service regulations.
Regular attendance and punctuality are required.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.

Position Summary: The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations ensuring high-quality food production and maintaining culinary excellence in line with company standards. This role involves supervising kitchen staff managing food preparation enf...

Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Assist the Executive Chef in all aspects of kitchen management including food preparation cooking and presentation.
Oversee daily kitchen operations to ensure consistency quality and efficiency.
Supervise train and mentor kitchen staff fostering a culture of teamwork and accountability.
Ensure compliance with federal state local and company food safety and sanitation standards.
Assist with menu planning recipe development and cost control measures to optimize profitability.
Monitor food inventory levels order supplies and minimize waste through proper stock management.
Maintain cleanliness and organization of kitchen work spaces equipment and storage areas.
Collaborate with Executive Chef and front-of-house teams to meet guest expectations and dietary needs.
Assist in developing and enforcing standard operating procedures for kitchen staff.
Conduct quality control checks to ensure food meets presentation taste and portion standards.
Assist in scheduling kitchen staff to ensure proper coverage during shifts and special events.
Support the Executive Chef in managing labor and food costs to achieve budget goals.
Step in to lead kitchen operations in the Executive Chefs absence.
Provide ongoing coaching and support to team members fostering a positive and productive work environment.
Ensure all guest interactions are conducted in a courteous and professional manner aligning with company standards.

Qualifications:

Education: High school diploma or equivalent required.

Culinary degree or relevant certifications preferred.

Experience: Minimum of two years of culinary management experience in a high-volume kitchen.

Proven ability to lead and develop kitchen teams.

Experience with cost control inventory management and kitchen operations.

Strong knowledge of food safety sanitation and compliance requirements.

Ability to work efficiently under pressure in a fast-paced environment.

Other Job Requirements:

Ability to stand for extended periods and work in hot or cold environments.
Must be able to lift up to 50 pounds and perform repetitive motions.
Ability to handle sharp knives hot surfaces and other kitchen equipment safely.
Must be able to bend stoop and reach as necessary for kitchen operations.
Must be able to work flexible hours including weekends and holidays based on business needs.
Maintain a professional appearance and adhere to company grooming standards.
Compliance with all safety sanitation and alcohol service regulations.
Regular attendance and punctuality are required.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.

Key Skills

Culinary Experience
Food Handling
Restaurant Experience
Kitchen Management Experience
Food Preparation Experience
Kitchen Experience
Labor Cost Analysis
Catering
Cooking
Cost Control
Sanitation
Knife Skills

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About Company

DoubleTree

Experience a warm welcome at DoubleTree by Hilton Resort & Spa Marjan Island with the signature chocolate chip cookie at check-in. Located in Ras Al Khaimah, this charming resort is close to shopping and entertainment at Marjan Island and Al Hamra Mall. Guests enjoy easy access to ... View more

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