Temporary Sous Chef, The Statler Hotel

The Statler Hotel at Cornell University announces a temporary opportunity for a Sous Chef to join our Culinary Team.

Our Statler Family:
We are a team of hospitality professionals who proudly lead the premiere collegiate lifestyle hotel, welcoming the world to the cherished gathering place for those who love Cornell University. We challenge thinking, while connecting and cultivating people. Our actions are driven by a collective aspiration to build a culture of collaboration, celebration and excellence. Our mission is to provide uniquely crafted experiences through personalized connections that will inspire future leaders who will change the world of hospitality.

Your role as a Temporary Sous Chef on our Culinary Team:

• Assist Executive Chef with leading and supervising the Back of House (BOH) team during daily operations.
• Assist in creating menus to be used for our meetings and events, along with oversight of food production and preparation.
• Collaborate with Meetings and Events management team to ensure we maintain our four diamond status and are always driving to be the best restaurant in the area.
• Train and teach our staff, students, and Front of House (FOH) teams about food safety, kitchen protocols, and cost control.
• Foster relationships with local purveyors.
• Support labor cost management through proper schedule writing and ensure labor costs are being maintained to budgeted percentages. This role will need to understand human resource management systems and use them effectively.

Your role as a member of the Statler Hotel's Management Team:

Statler Hotel managers are expected to lead with hospitality. We connect with each member of our staff, ensuring staff feel welcomed, comfortable and important. We strive for self-mastery, accepting of ourselves and others, demonstrating empathy, and gratitude. We lead with a servant heart, practicing the fundamentals of LEAD (listen, educate, action and deliver). We engage, intentionally giving our time, talent and heart to those we lead, making sure everyone on our team feels significant, leveraging the power of encouragement. We use a coaching style of leadership, utilizing SMART goals and extending grace as we motivate employees to do their best. We create stories and memorable experiences to inspire our staff.

What we are looking for in a Temporary Sous Chef:

We are seeking candidates who have the right combination of college education, food & beverage management experience and job skills to be an effective manager and leader in a busy, upscale restaurant operation.

• Associate's Degree and two to four years' experience in a hotel/restaurant leadership role are preferred.
• Highly motivated, dynamic individual with a professional demeanor and superior customer service skills, indicative of a AAA rated Four Diamond hotel.
• Proven ability to assume responsibility, act decisively, and lead staff.
• Excellent oral and written communication skills.
• Must be driven and energetic with excellent customer service, teamwork and leadership skills.
• Must be organized and able to multi-task.
• Ability and enthusiasm to coach, mentor and train students as well as other inexperienced staff.
• Computer skills, proficient with Microsoft Office Suite.
• Professional demeanor fitting of a high end, four-diamond hotel property.

Join Us & Apply Today!

This position is full-time for up to 6 months, based in Ithaca, NY. This position is not currently eligible for benefits. If interested in applying, we welcome you to include a cover letter with your application to highlight your interest and experience for the position. No visa sponsorship is available for this position.

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Non-Union Positions

Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria:

• Prior relevant work or industry experience

• Education level to the extent education is relevant to the position

• Unique applicable skills

• Academic Discipline

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