Shire Jobs

FIDELITY HOTEL is hiring for a SOUS CHEF

Fidelity Hotel is an adaptive reuse project located at 1940 E. 6th Street in the historic 103-year-old Baker Building. Fidelity Hotel will have 97 guest rooms & suites, each with tailored amenities, custom-designed furniture, and thoughtfully curated art. The property will feature a full-service restaurant, bar, event & meeting spaces, and a private dining room. Fidelity Hotel is an homage to Cleveland's long-standing ideals. Our unwavering dedication to the city's soul is expressed through the design, brand, art, amenities, and community programs -  all carefully selected to be additive to and reflective of the innovation & creativity that makes Cleveland so special.

JOB OVERVIEW

A Sous Chef is responsible for directing the preparation, planning, cooking, and execution of all menu items. Sous Chefs will assist in the planning, and pricing of menu items, ordering supplies, keeping accurate records, and ensuring equipment and facilities are held to organizational standards.

What you'll do:

• Adhere to all standards of operations, policies and procedures, manuals, training material, memos, and verbal instruction
• Supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of menu items
• Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices; ensure employees follow standards and regulations
• Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and quality of received products
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients anticipated volume
• Assist with estimating the amount and cost of required ingredients and supplies
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
• Maintain awareness of documentation needed and retained in employee files
• Oversee food preparation and presentation to ensure organizational and safety standards are met
• Plan, direct, and supervise the food preparation, purchasing, and cooking activities of multiple kitchens or outlets within the establishment
• Follow inventory standards and procedures to consistently conduct accurate inventory
• Meet with guests to discuss menus for special events as needed
• Record production and operational data on specified forms
• Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary
• Ensure open lines of communication with all departments and upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the outlet are met
• Ensure that all equipment is maintained in good, safe working condition; arrange for equipment purchases and repairs as needed
• Maintain an increased awareness of safety issues throughout the property and keep abreast of
• emergency procedures and OSHA requirements

• Attend relevant meetings as directed

   

*Who you are: *

You have a proven track record of managing teams and executing menus.

You have a solutions-oriented mindset and the confidence to make fast-paced decisions.

You believe that good hospitality is an experience, not just a transaction.

You are a leader; you're dedicated to developing with your team and creating a holistic sense of mission.

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