Sous Chef

The Legacy Hotel is now seeking a full-time Sous Chef to join their team in Medina, Ohio! In this role, you will assist with the overall success of the food program and overseeing culinary functions, including but not limited to all phases of planning, ordering, inventory, and food preparation.

The Legacy Hotel, a Tribute Portfolio Hotel by Marriott, is set to open this Fall and will redefine hospitality in Medina, Ohio. Featuring 77 beautifully appointed guest rooms and suites, thoughtfully designed indoor and outdoor gathering spaces, and multiple distinctive food and beverage venues, this upscale property will be a landmark destination celebrating Medina’s culture, history, and community.

As we prepare for opening, we are assembling a high-impact team to establish the culture, service standards, and operational discipline that will define the hotel from day one. We are seeking a proven, strategic, and community-driven Sous Chef to lead the pre-opening phase and help launch this property as the premier hospitality destination in the region.

• Competitive executive compensation (commensurate with experience)
• Medical, dental, and vision insurance
• Life insurance
• Paid time off
• 401(k) plan
• Pre-opening leadership opportunity within a Marriott Tribute Portfolio property
• Career growth within a dynamic and growing hospitality organization

The Legacy Hotel will feature four distinctive dining and event experiences:

• 5 years of related culinary experience including 1 year at the management level
• Experience in restaurants, hotels, and/or related food service operations
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
• Supervisory, leadership, training, management, and coaching skills
• Computer skills and knowledge of MS Office products including Excel
• Serv Safe or Department of Health Certification is preferred

• Adhere to Legacy’s culture and guidelines, the Health Departments regulations, and expectations of food quality and presentation
• Motivate, train, develop, and direct the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers and management
• Assist in coordinating and participating in the preparation and cooking of various food items
• Roll out new culinary programs in conjunction with the Executive Chef & Food & Beverage Director
• Assist with managing cost controls and controlling expenditures.
• Attend weekly department head meetings, kitchen meetings and inventory
• Performs other duties as assigned
• Order all necessary food supplies and provisions and manage their costs to stay within budget
• Preparation of all menus and meals (i.e., breakfast, lunch, and dinner- including appetizers, desserts and occasionally hot snacks or banquet events.)
• Supervise buffets and plated food and work closely with cooks to ensure high-quality presentation and service meets hotel standards
• Supervise and assist in food production and clean up with kitchens left in an orderly and sanitary condition according to the hotel and health department regulations
• Sous Chef must be available for days, nights, weekends, and holidays to support the culinary team during service operations.

At Riley Hotel Group we believe in great food, great service, and great people. Top Workplaces recipient. Come join our Team!