Sous Chef OEM

About UsCome join our winning hospitality team, we invite you to be part of Cleveland's future The Westin Cleveland is a stunning 484 room hotel located in the heart of downtown Cleveland, around the corner from the Rock and Roll Hall of Fame, Great Lakes Science Center and Cleveland Convention Center. For sports lovers, the Huntington Bank Field and Rocket Mortgage Field House Arena are less than a mile away. This beautiful property features refined spaces highlighting dynamic works from local artists adding a touch of class and sophistication to our hotel lobby. Here at The Westin Cleveland, we are looking for individuals who have a passion for outstanding service and creating memorable experiences for our guests to visit us again and againDon't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organizationWe value U.S. military experience and invite all qualified military candidates to apply.OverviewWe are seeking a talented and dedicated Sous Chef to support our Chef de Cuisine in overseeing the kitchen operations at our hotel restaurant. The ideal candidate will be responsible for managing kitchen staff, ensuring smooth procurement, production, preparation, and presentation of all food. You will ensure that all food meets the highest standards of quality, safety, and sanitation, while also complying with industry regulations. As Sous Chef, you will assist in driving profitability and maintaining a competitive edge by consistently delivering exceptional culinary experiences. This role requires strong leadership, organizational skills, and the ability to thrive in a fast-paced, team-oriented environment.Essential Duties and ResponsibilitiesManage the daily food production, food preparation, and presentation of all food for the hotel's banquets, restaurant, marketplace and in-room dining to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.Serve as a leader in the food production and food preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.With exceptional discipline, schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.Assist in the week ahead planning of food requirements and conduct the food orders through vetted providers in the ibuyefficient avendra system. Coordinate additional pop-up food requirements from GFS as required.Areas of primary responsibility are banquets and cafeteria operations, while supporting the restaurant operations when required or in the absence of banquets business.Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.Promote the Accident Prevention Program to minimize liabilities and related expenses.Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.Develop weekly employee cafeteria menus and internal monthly employee celebrations.Able to assume the responsibilities of the Executive Chef in his or her absence.Lead by example with on time attendance, coaching and d

Created: 2025-12-05