Sous Chef

At Pyramid Global Hospitality, 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. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company!

As one of the premier hotels in Beachwood, Ohio, we offer easy access to University Hospital's Ahuja Medical Center, Tri-C East's campus, MGM Casino, ThistleDown Racino and numerous museams including the Rock & Roll Hall of Fame, as well as the area’s premier shopping and dining @ Pinecrest. Our talented team of professionals have yet again led us to a TripAdvisor Certificate of Excellence. We want to build on that momentum and continue hiring only the best in the business. If you're looking to grow as part of a strong team, come see what we can offer you for your career! Cleveland Marriott East boasts 298 guest rooms, 13,000 sq ft of event space, M Club, restaurant, and a bar.

The Cleveland Marriott East is seeking an evening Sous Chef who will be responsible for assisting in the supervision and execution in operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant, concierge lounge, and banquets.

The position oversees food quality, food safety, and associate satisfaction will be key priorities.

The schedule will be focused on supporting the culinary operations on our 2nd shift; weekend work is required.

Culinary degree preferred.
Food Handling and Sanitation certificates required.
Minimum three years’ experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity preferred.

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Weekend work is required.

Our most successful candidates in this role understand that a hands-on management approach is the best way to support a culinary team. Additionally, menu development is key to provide a creativity outlet and improve customer satisfaction.

We offer:

Very competitive benefits package.

Bonus Potential

Full Benefits

401k Match

Free uniform care

JOB SUMMARY

Provide technical and administrative assistance to the Executive Chef, effective operation of the kitchen and food production outlets. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

ESSENTIAL JOB FUNCTIONS

• Supervise entire kitchen operation in 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.
• 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 that 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 in the area.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Meet with the Executive Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Review the daily activities; check the following: 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. 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.
• Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. 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 including body mechanics and ergonomics.
• 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.
• Be an ambassador of the hotel and the company at all times, in and out of the work place.
• Ensure security and confidentiality of all guest and hotel information.

SUPERVISORY RESPONSIBILITIES

Line Cooks, Prep Cooks, Culinary Interns, Stewards

WORKING CONDITIONS

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used

• Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment.

Physical & Mental Requirements

• Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 50 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

Work Environment

• Interior of hotel—occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments.
• The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.

This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation.

- Banquet and events experience

- the ability to stand for up to 9 hours

- the ability to coach and develop our cooks on the evening team

- the ability to report to work on time and hold others accountable to the same, serving as a good roll model.

AA/EOE

Qualifications

JOB REQUIREMENTS

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. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language; certification in CPR.