Chef De Cuisine - Hotel Cleveland Autograph Collection

Coury Hospitality - - Responsibilities: Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.; Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective.; Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.; Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.; Control food cost through waste reduction, portion control, and effective inventory management