Executive Sous Chef - Task Force

Client Overview
Our client operates a luxury hotel renowned for its world-class service and modern comforts. This distinguished establishment features three on-site restaurants, each offering a unique culinary experience that caters to diverse tastes and preferences. As a prominent player in the hospitality industry, the hotel ensures an exceptional stay for every guest, providing thoughtful amenities and a memorable experience in the heart of Cleveland. Their commitment to sustainability and community involvement further solidifies their status as a leader in delivering innovative and high-quality hospitality services.
We are excited to invite applications for the role of Executive Sous Chef on a task force basis, with a potential transition to a permanent full-time position. As a pivotal leader in our culinary team, you will supervise the daily activities of Sous Chefs and other kitchen staff, ensuring excellence in food preparation, presentation, and quality. Your role will also involve employee training, scheduling, and stepping into the Executive Chef's shoes during their absence.
Job Summary
Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in their absence.
Responsibilities
FINANCIAL RETUNS
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) minimize waste and control costs. 
PEOPLE
Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties, and other special events.
Interact with outside contacts:
o Guests to ensure their total satisfaction.
o Vendors to order supplies and equipment and ensure the best prices and quality.
o Health Department and other regulatory agencies regarding safety matters and kitchen inspections.
GUEST EXPERIENCE
Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
ACCOUNTABILITY
Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and
beverage outlets, and banquet facilities catering to more than 500 people.
Qualifications
Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts
preferred.
Preferred: This job requires the ability to perform the following:
Carrying or lifting items weighing up to 50 pounds
Moving about the kitchen
Handling food, objects, products, and utensils
Bending, stooping, kneeling
Other:
Communication skills are utilized a significant amount of time when interacting with others.
Demonstrated ability to interact with guests, employees, and third parties that reflects highly in a hotel.
Reading and writing abilities are utilized often when completing paperwork and management reports.
Ordering and receiving inventory, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem-solving, reasoning, motivating, organizational, and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.