The Sous Chef supervises culinary operations, supports senior management, and ensures quality standards are maintained.
Responsibilities include managing kitchen staff, developing menus, coordinating special events, monitoring food quality, and ensuring safety and sanitation.
The role requires strong leadership, communication, and culinary skills, along with experience in training and basic financial management.
Located in a historic hotel in downtown Cleveland, the position offers competitive benefits, career development opportunities, and a commitment to diversity and inclusion.
Ideal candidates are flexible, customer-focused, and passionate about exceeding guest expectations in a fast-paced environment.
Join a culture that values innovation, respect, service, and inclusion, with opportunities for internal advancement and professional growth.