Sous Chef

Maumee Bay Lodge & Conference Center located inside Maumee Bay State Park is seeking experienced candidates for a Sous Chef position.

If you are a team player with a great attitude, have a passion for creating memorable experiences & enjoy working hands-on with the team, this is a great opportunity for you!  

This position will serve as 2nd in command of our fast paced back of house kitchen operations including menu preparations for the Water’s Edge restaurant, Icebreaker Lounge, banquets, special functions and employee dining area. The Sous Chef will assume managerial duties in the absence of the Executive Chef.

• Join an exciting, team-building, and career-oriented work environment
• Starting salary at $42,000 annually
• Health, Dental, Vision, Life insurance after 60 days
• Short-term disability & Long-term disability  available after 60 days
• Pet Insurance
• PTO after 1 year
• 401(k) Retirement Savings Plan with company match
• Referral bonus program
• Food & retail discounts
• 18 free overnight stays at the Great Ohio Lodges
• Ongoing Training and Career Development

Primary essential functions for this position include, but are not limited to:

• Supervise and oversee the production and preparation of all food operations in a manner consistent with established recipes and procedures
• Directly produce and prepare food for banquets, Water’s Edge and Icebreaker Lounge with a hands-on approach of working side by side the team
• Oversee and assign the daily work of employees in assigned area
• Monitor productivity to maintain efficient and effective food item ticket times
• Develop and cost out daily specials for the dining room paying close attention to food cost
• Supervise and develop all kitchen staff in the absence of the Executive Chef
• Responsible for all aspects of employment for Stewards to include, but not limited to hiring, coaching and development
• Prepare and deliver reviews for all direct reports in the kitchen
• Process timekeeping for kitchen staff to ensure accurate payment and keeps records of attendance
• Assist the Executive Chef with hiring new cooks as needed
• Make recommendations for promotions of Maumee Bay kitchen personnel.
• Participates in menu development process
• Assist the Executive Chef with menu planning, inventory and managing all food and kitchen operating supplies while maintaining food costs at planned level.
• Manage food costs, track waste, and control kitchen labor costs
• Make recommendations for Maumee Bay kitchen equipment purchases
• Train Back of House staff on equipment maintenance and cleaning procedures
• Maintain procedures to ensure the proper storage of food and beverage products, kitchen inventory and equipment and minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly.
• Train new kitchen personnel in accordance with established standards.
• Maintain thorough cleanliness and sanitation of work area; other cleaning as necessary
• Communicate openly with the Executive Chef, Food & Beverage Office and Sales
• Enforce strict ServSafe, HACCP food sanitation program for Maumee Bay kitchen.
• Ensure that all maintenance requests are reported promptly and follow-up on requests.
• Responsible for Maumee Bay kitchen loss control and risk management programs, ensuring the successful administration of all safety related programs and policies.
• Ensure that assigned staff is adhering to risk management procedures, including wearing personal protective equipment, SDS location and comprehension, ergonomics and slip and fall.
• Act as Safety coordinator for Kitchen employees and acts as a point of contact for the Health Department.
• Maintain a good working relationship with the County Health Department inspector.
• Responsible for all kitchen operations in the absence of the Executive Chef.
• Participate in Manager on Duty shifts as required

Required Work Skills & Knowledge:

• Must be at least 18 years old
• Available days, nights, weekends & holidays
• Ability to make simple mathematical calculations as they apply to recipes, budgeting and inventory
• Ability to work any shift, weekends and holidays
• Previous experience training kitchen positions in all areas of the operation from haute cuisine preparation/presentation to prep work to entry level kitchen positions; with a goal of advancing staff within the kitchen
• Previous experience in menu development, food production records, scheduling employees and inventory/cost controls
• Proven written and verbal communication skills particularly in regards to training employees
• Proven interpersonal skills with ability to communicate with management, front of house personnel and guests
• Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period
• Physical ability to stand for long periods of time
• Ability to frequently bend/stoop, squat, reach above shoulder level and balance. Must be able to occasionally crouch, push/pull and lift up to 50 lbs.
• Physical ability to lift thirty pounds of food product and carry it a minimum of twenty-five feet

Required Education and Experience:

• Associates or Bachelor degree from an accredited Culinary Academy or Institute or in lieu of a degree 2-3 years previous supervisory experience in a high volume fine dining establishment
• ServSafe Certification required, if not current, must obtain within 60 days of employment

Preferred Work Skills & Knowledge:

• Experience with computerized food ordering system, and experience with Word and Excel software.

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!