Sous Chef

Job Description

Job Description

The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center) is searching for a Sous Chef to join our team!

The Sous Chef supervises and coordinates culinary production and activities throughout The Ohioan Hotel & Event Center, achieving budgeted food and labor cost margins. This position provides strong leadership, fosters the development of culinary and utility team members, and creates an inspiring environment that encourages creativity, excellence, and continuous improvement in both skill and guest experience.

Our attractive compensation package includes dining and travel discounts, free meals, free parking, and special offers from our business partners. Full-time associates will also have medical, dental, vision, life, 401k with match, vacation earned on an accrual basis, and paid holidays after 30 days.

Essential Functions:

1. Collaborates with our team of award-winning chefs to train and supervise kitchen and utility staff, upholding The Ohioan's culture of distinct and sophisticated hospitality.

2. Works with the Executive Chef to develop menus for breaks, the dining room, pub, room service, and special events.

3. Prepares meats, seafood, sauces, stocks, soups, and other menu components.

4. Oversees product receiving to ensure quality and quantity standards are met.

5. Ensures daily prep, production, and cleaning checklists are completed according to standards.

6. Maintains the highest level of food safety and security for both guests and associates.

7. Schedules associates based on business levels and operational needs.

8. Posts daily sheets, banquet records, and ensures proper communication of event details.

9. Maintains organization, cleanliness, and appropriate par levels in all kitchens and storage areas.

10. Monitors product rotation to ensure timely usage and minimize waste.

11. Prepares food according to The Ohioan’s recipes and presentation standards.

12. Assists other culinary areas and outlets as needed.

13. Sets up, maintains, and breaks down workstations efficiently and safely.

14. Serves menu items according to established portion and presentation guidelines.

15. Communicates effectively and professionally with the Executive Chef, Sous Chefs, and team members.

16. Ensures all assigned areas and equipment remain clean, sanitary, and in good working order.

17. Maintains a neat, professional appearance and adheres to grooming standards.

18. Requisitions supplies and ingredients as needed to support menu production.

19. Adheres to all state and local health and safety regulations.

20. Properly covers, dates, and stores all food items.

21. Performs additional duties as assigned by the Executive Chef.

22. Works closely with outlet managers to support both front-of-house and back-of-house operations as scheduled.

23. Participates in the Manager-on-Duty (MOD) rotation program.

Physical Requirements:

• Ability to exert up to 50 pounds of force occasionally and up to 80 pounds frequently to lift, carry, push, or pull items.
• Ability to stand for extended periods of time.
• As MOD, may be required to exert up to 100 pounds of force and regularly lift up to 55 pounds.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Qualifications, Education, Experience, Skills, and Abilities:

• High School Diploma or equivalent required; Culinary degree preferred.
• Minimum of 5 years’ experience in an upscale or high-volume banquet kitchen.
• Minimum of 2 years’ management or supervisory experience.
• ServSafe certified required.
• Ability to work long hours, particularly on weekends and during multiple event days.
• Strong communication, organizational, and problem-solving skills.
• Ability to remain calm, professional, and objective under pressure.
• Proven ability to lead, train, and motivate a diverse culinary team.
• Must demonstrate the Spirit of Hospitality and genuine care for both internal and external guests.

Travel Requirements:

• Local and regional travel may be required, occasionally involving overnight stays. A valid Ohio driver's license and proof of insurability are required.

The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center) is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.