Sous Chef

About the Company Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits, and our dedication to building meaningful relationships. Location Description The Cleveland Marriott East is located in Beachwood, Ohio, offering easy access to University Hospital's Ahuja Medical Center, Tri-C East's campus, MGM Casino, ThistleDown Racino, and numerous museums including the Rock & Roll Hall of Fame. The venue boasts 298 guest rooms, 13,000 sq ft of event space, an M Club, a restaurant, and a bar. Job Overview The Cleveland Marriott East is seeking a Sous Chef who will supervise and execute kitchen operations, coordinate line cook activities, and oversee food production to maintain quality standards for the restaurant, concierge lounge, and banquets. Key priorities include supervision of food quality, staff productivity, food safety, and employee satisfaction. The position supports culinary operations on the 2nd shift; weekend work is required. Key Responsibilities Supervise entire kitchen operation in the absence of the Executive Chef. Train and supervise subordinate employees. Schedule production work for subordinate employees. Check staffing, uniforms, and daily production sheets. Review quality of product and coordinate units of kitchen operation. Assist with controlling food costs and requisitioning necessary supplies. Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. Ensure meals are prepared and delivered on time and in acceptable quantity and quality. Test, write, and standardize recipes. Establish and create written standards for execution. Assist with developing new menu items to allow the hotel to compete with other banquet operations. Assist Catering department with developing special menus for functions and meet with clients as requested. Review the daily activities, including house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. Inspect the cleanliness of the line, floor, and all kitchen stations and direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. Assist with the recruiting, hiring, evaluation, training, and discipline of all hourly employees to ensure consistency in administering direction; follow up with corrections where needed. Handle disciplinary problems and counsel employees. Inspect the grooming and attire of staff; rectify any deficiencies. Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations. Monitor staff to ensure that they are following established safety and infection control policies and procedures. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). Assist staff with their job functions to ensure optimum service to guests. Monitor the staff’s interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel. Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction, monitor and handle guest complaints. Assist in preparing for and working at any hotel function. Document pertinent information in department’s logbook. Maintain complete knowledge of all hotel features, services, and hours of operation. Support Leading Quality Standards; strive to continuously improve. Complete MOD training and MOD Shifts as assigned. Be an ambassador of the hotel and the company at all times, in and out of the workplace. Ensure security and confidentiality of all guest and hotel information. Qualifications Education & Experience Certification of culinary training or apprenticeship required. Culinary degree preferred. Food Handling and Sanitation certificates required. Minimum three years’ experience and/or training in the Culinary Department in a management capacity preferred. Skills Ability to work in all stations in kitchen. Effective communication in English with guests, management, and employees. Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions. Basic mathematical calculations and food cost control knowledge. Computer proficient; ability to input data into property management system. Strong problem‑solving, decision‑making, and emergency response skills. Excellent organization, delegation, and team‑building abilities. Professional, calm, courteous demeanor handling demanding guests. Compensation Salary range: $50,000.00 - $60,000.00 per year, based on qualifications and experience. #J-18808-Ljbffr