Sous Chef | Dayton AC Hotel

Sous Chef | Dayton AC Hotel Shaner Hotels United States, Ohio, Dayton 124 Madison Street (Show on map) Apr 11, 2026
Shaner Hotels has an amazing opportunity to join our team at the AC Hotel Dayton, located in the Water St. District of Dayton, OH. This 134-room hotel will have amazing views of the Dayton Dragons baseball stadium from not only its rooftop bar/ restaurant, but also our guestrooms. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, www.shanercorp.com! Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned. Responsibilities
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.
Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent, certification of culinary training preferred.
Safe food handling certificate.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
Bilingual English/Spanish a plus.