Sous Chef Table 45 - InterContinental Hotel and Conference Center

IHG•Cleveland, OH

About The Position

The Sous Chef assists the Executive Chef in managing food and beverage operations and supervises culinary employees in preparing, cooking, garnishing, and presenting food. The role may oversee food preparation for multiple outlets or independently supervise one or more outlets. Its primary duties are professional chef work and supervision of other culinary employees. The Sous Chef contributes to menu planning and development, recipe testing and costing, food quality, inventory control, cost reduction, sanitation, and the efficient operation of the kitchen. The position may also serve as Manager on Duty or perform other assigned duties.

Requirements

High school diploma or equivalent, plus two years of experience as a chef, or an equivalent combination of education and culinary or kitchen operations experience.
Ability to carry or lift items weighing up to 50 pounds.
Ability to move about the kitchen and handle food, objects, products, and utensils.
Ability to bend, stoop, and kneel.
Communication skills and the ability to interact with employees and guests in a manner that reflects positively on the hotel, brand, and company.
Mathematical skills, including basic math, budgeting, profit-and-loss concepts, percentages, and variances.
Reading and writing abilities for giving and receiving instructions and preparing recipes.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or a food service permit or valid health/food-handler card, as required by local or state government.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Degree or certificate in culinary arts.

Responsibilities

Assist in developing menu concepts and develop, test, and cost new menu items.
Maintain accurate, up-to-date recipes and costing for dishes prepared and sold in the assigned area.
Oversee food preparation methods, portion sizes, and timeliness, and control food usage to minimize waste.
Supervise assigned employees, communicate goals, assign and schedule work, and enforce policies and procedures.
Recommend or initiate staffing and disciplinary actions in accordance with company policies, alert management to potentially serious issues, and assist with hiring, training, development, and performance coaching.
Promote teamwork and quality service through daily communication and coordination with other departments, including Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Assist sales, catering, and banquet teams with banquets, parties, and other special events.
Interact with guests to support their satisfaction; work with vendors to order supplies and equipment and ensure price and quality; and communicate with health and regulatory agencies regarding safety and kitchen inspections.
Inspect the cleanliness of kitchen floors and stations; follow storage procedures and sanitation and health regulations; and notify Maintenance of needed repairs.
Review the following day's menus and requisition food and supplies from storerooms while maintaining inventory-control procedures.
Maintain and enforce procedures for the security and storage of food, beverages, inventory, and equipment; timely replenishment of supplies and uniforms; waste reduction; and cost control.
Assist in determining minimum and maximum stock levels for food, materials, and equipment.
Assist with cooking and food preparation as required.
May serve as Manager on Duty and perform other duties as assigned.