Chef De Cuisine/Sous Chef - Hotel Cleveland

Job Description

Job Description

Hotel Cleveland is seeking a passionate and experienced Chef de Cuisine to lead our culinary team and elevate the dining experience for our guests. This role is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining cost efficiency, and fostering a culture of excellence within the kitchen staff. The Chef de Cuisine will work closely with the restaurant leadership team to develop innovative menus, uphold high food safety standards, and create memorable dining experiences.

Key Responsibilities:

Culinary Leadership & Menu Development:

• Develop and execute seasonal, high-quality menus that align with Hotel Cleveland’s standards and guest expectations.
• Ensure all dishes are prepared with consistency, quality, and attention to detail.
• Stay updated on industry trends and introduce innovative culinary techniques.
• Work with suppliers to source fresh, high-quality ingredients while maintaining cost-effectiveness.

Kitchen Operations & Cost Management:

• Oversee daily kitchen operations, ensuring smooth and efficient workflow.
• Monitor food and labor costs, implementing cost-control measures without compromising quality.
• Maintain inventory and ordering processes to minimize waste and optimize budget management.
• Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines.

Team Management & Training:

• Lead, train, and develop kitchen staff, fostering a positive and professional work environment.
• Conduct performance reviews, provide constructive feedback, and mentor employees to enhance their skills.
• Schedule and manage kitchen staff to ensure optimal coverage and efficiency.
• Enforce kitchen discipline and ensure team members follow proper culinary techniques and food safety protocols.

Guest Experience & Collaboration:

• Work closely with the Food & Beverage team to create cohesive dining experiences.
• Ensure guest satisfaction by maintaining high service standards and addressing special requests or dietary needs.
• Assist in planning and executing special events, banquets, and promotions.

Job Requirements:

Education & Experience:

• Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred.

Skills & Qualifications:

• Strong leadership and team management skills.
• Proven ability to create innovative, high-quality menus.
• Excellent knowledge of food safety regulations and kitchen sanitation practices.
• Ability to manage budgets, control costs, and optimize food production.
• Exceptional organizational and problem-solving skills.
• Strong communication skills to work effectively with staff, management, and vendors.

Certifications:

• ServSafe Manager Certification or equivalent required (or ability to obtain upon hire).

The starting salary for this position is between $65,000 and $78,000 annually. Factors which may affect starting pay within this range may include geography/market, skills, education, experience and other qualifications of the successful candidate.