Sous Chef

Millennia Housing Management•Cleveland, OH

About The Position

Savour Hospitality Group is seeking a Sous Chef to contribute to culinary operations and create exceptional dining experiences. The role uses a hands-on management approach to build and lead a motivated kitchen team, support consistent and cost-effective service, and maintain high standards for food quality, team development, and restaurant operations. The Sous Chef works with kitchen and dining room personnel, the General Manager, and Human Resources on staffing, performance, training, and operational needs. The position involves developing team members through coaching, feedback, training, performance appraisals, and cross-training; maintaining adherence to recipes, company policies, and grooming standards; and supporting menu and food-concept development. The Sous Chef also helps oversee food planning and preparation, purchasing, sanitation, security, records, reports, budgets, projections, and cost control. The work is performed indoors and outdoors in a residential setting, with exposure to cold, heat, noise, people, and equipment. Travel may involve vehicles, planes, and other transportation. Various shifts may be required, including weekends and evenings.

Requirements

At least 1–3 years of experience in a kitchen management position.
At least 5–7 years of experience in varied kitchen positions, including food preparation, line cook, and expediter.
In-depth knowledge of Italian cuisine.
Ability to communicate clearly with managers, kitchen and dining room personnel, and guests.
Proficiency in menu development, food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Experience with very busy banquet operations and presentation.
Experience with modern buffet operations, including setup and action stations.
Experience implementing new food concepts and menus.
Excellent knowledge of public health regulations.
Ability to communicate goals and objectives and inspire culinary team members to achieve them.
Ability to manage change effectively and provide leadership toward departmental goals and objectives.
Clear, concise written and verbal communication skills.
Demonstrated team-building experience and a record of promoting teamwork.
Ability to inspire, train, and develop people for promotion.
Computer skills, including creating and working with spreadsheets and using Word, Excel, and Outlook.
Strong time-management, organizational, listening, and follow-up skills; ability to resolve problems.
Strong budgetary, projection, and cost-control skills.
Ability to evaluate alternatives quickly, decide on a course of action, think creatively, and balance organizational needs.
Ability to work independently or as a team member and collaborate effectively across organizational levels.
Ability to work various shifts as needed during regular business hours, including weekends and evenings.
Ability to occasionally stand, walk, sit, handle or feel objects, tools, or controls, reach, climb stairs, balance, stoop, kneel, crouch or crawl, talk or hear, and taste or smell.
Ability to occasionally lift or move up to 20 pounds.
Vision abilities including close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.
Employment is contingent on completing the background check process, including reference checks, pre-employment drug testing, and credit and criminal background reviews.

Responsibilities

Lead by example using a hands-on management approach.
Build and develop a motivated kitchen team that delivers cost-effective, quality-oriented service.
Promote a fair, open, and supportive work environment and resolve team member issues promptly.
Ensure team members follow company grooming, uniform, policy, and job-description standards and support department and company goals.
Set feasible goals for individual team members; monitor performance, identify strengths and weaknesses, and provide timely feedback and action plans.
Coach and counsel team members; document and communicate disciplinary matters to Human Resources and the General Manager.
Ensure culinary performance appraisals are completed according to standard operating procedures, with improvement plans where needed, and communicate relevant information to Human Resources and the General Manager.
Make recommendations to the General Manager regarding succession planning and ensure promotions and transfers follow restaurant policy.
Communicate effectively with staff through daily line-ups with a set agenda, avoiding meal periods.
Train kitchen personnel in modern preparation, presentation, and cooking techniques, document training, and support cross-training.
Ensure established recipes are posted and followed by kitchen personnel.
Continue personal education by following culinary trends and sharing relevant information with the team.
Assist with preparation of performance appraisals and ensure FOH and BOH team members are recognized for accomplishments.
Communicate staffing needs to Human Resources and the General Manager; monitor crew turnover and recommend ways to reduce it.
Support managers with special projects and collaborate across functional areas.
Provide overall direction, coordination, and ongoing evaluation of operations; manage change and make timely decisions.
Oversee or contribute to menu development, food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, reports, budgets, projections, and cost control.
Support busy banquet and modern buffet operations, including setup and action stations, and implement new food concepts and menus.