Sous Chef OEM

MERRITT HOSPITALITY LLC • Lakewood, OH • 3h ago

About Us Come 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 again! Don'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 organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview The Westin Cleveland is seeking a talented and dedicated Restaurant Sous Chef to support our Chef de Cuisine in overseeing the kitchen operations at our hotel restaurant Masa & Agave. Shifts will be mid to PM. 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 Responsibilities

Manage the daily food production, food preparation, and presentation of all food for the hotel's restaurant, marketplace and IRD to ensure a quality, consistent product.

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 operating the restaurant.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

Assist the Head Chef in the creation, costing and implementation of special menus.

Able to assume the responsibilities of the Head Chef in his absence.

Lead by example with on time attendance, coaching and developing the team to be on time and available to work on weekends.

Perform any other job-related duties as assigned.

Qualifications and Skills

Two+ years of post-high school education, culinary education is desirable.

Five+ years of employment in a culinary position.

Requires advanced knowledge of the principles and practices within the food profession. This includ

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