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Executive Sous Chef

Employment Type
Full Time
Contact Email
beccar@greatlakesbrewing.com
Location
Cleveland, OH 44113

Next Steps

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Description

Job Title: Executive Sous Chef
Location: Cleveland, OH
Grade: 17
Reports to: Executive Chef
Direct Reports: Brew Pub BOH Staff
Schedule: Full-time
Job Level: Experienced (supervisory); Exempt 

Responsibilities

Essential Functions and Duties

Brew Pub Operations
  • Responsible for maintaining all operations standards during their shift including ticket times, sanitation, plate presentation and food safety
  • Ensures that we are always serving safe food by adhering to ServeSafe food handling standards
  • Updates and reads the manager log every shift
  • Accountable for maintaining the sanitation, maintenance and organization of the kitchen, dish room, down stairs pantry, walk-in coolers, the upstairs kitchen, the Tasting Room kitchen, and any other BOH areas
  • Works with key members of upper management and line staff to execute planned events and promotions
  • Works with purchasing sous chef to establish pars and ensure we carry a responsible amount of product
  • Collaborates with team on menu offerings
  • Assists in creating and rolling out daily specials
  • Provides and maintains a safe and secure working environment for all staff working in the kitchen
Training & Coaching
  • Assists in hiring, training, development and discipline of the kitchen staff
  • Teaches and coaches team members throughout the shift on standards, quality and creativity
  • Conducts quarterly check-ins and annual reviews with the BOH staff
  • Conducts interviews for kitchen staff
  • Revisits policies and procedures with BOH management and communicates opportunities for improvement with the staff
  • Participates in daily Q-Times with FOH and BOH staff, during their designated shift
Reporting & Controls
  • Participates in the weekly BOH operations meeting
  • Accurately completes paperwork pertaining to labor and necessary documentation for accounting
  • Audits labor at the end of each shift to make sure everyone is properly clocked in and out
  • Conducts weekly inspection and organization of coolers to ensure product quality and sanitation
  • Receives and inspects incoming orders when necessary, adhering to Purchasing Sous Chef’s SOP and ensuring proper storage of all received items
  • Responsible for keeping waste at a minimum and keeping food costs in line
  • Inspects the entire kitchen at the end of each shift to insure sanitation levels are being met, and all kitchen equipment is safely shut down
  • Other duties and tasks as assigned

Required Skills and Experience

Education
  • Associates degree (or equivalent) in related field preferred
Work Experience
  • Minimum three to five years of experience in the restaurant/hospitality industry, preferably with from-scratch cuisine
Required Qualifications
• ServeSafe manager certification
• Prior management experience
• Ability to lead a team
• Ability to manage multiple tasks and projects
• Dedication to ensuring excellent service and to seeing issues through to resolution
• Strong problem-solving skills
• Willingness to work flexible hours including nights and weekends

Preferred Qualifications
• Understands and utilizes Appreciative Inquiry
• Understands Lean principles  with a focus on processes
• Strong knowledge of the Craft Beer industry