Duties:
·Responsible for optimizing profits by controlling food cost, production and labor cost.
·Manages scheduled shifts in absence of Executive Chef.
·Follows sanitation standards and procedures complying with legal regulations at all times.
·In the absence of the Executive Chef, performs his duties
·In the presence of the Executive Chef, the Sous Chef assumes a relevant kitchen position for vacation personnel and other additional personnel requirements.
·Cleans and sanitizes station throughout the shift to ensure compliance with health and legal requirements
·Label, days, rotates and stores all items produced.
·Ensures equipment is operated and maintained consistently and properly.
·Reviews and approves deliveries from vendors.
·Supervises the record keeping of all required documentation set forth by the U.S. Health department guidelines.
·Participates in recycling, waste reduction, and energy and water conservation.
Qualifications / Physical Requirements:
·Promotes team spirit and works collaboratively to achieve team goals.
·Dedicated to exceeding quality standards and providing products and services of the highest caliber.
·Inspires others with enthusiasm and positive energy.
·Trained in hands-on equipment maintenance.
·Must be flexible regarding scheduling as it is based on business demands.
·Lifting, pushing and pulling up to 50 lbs.
·Must be able to stand and walk for long periods of time.
Minimum Requirements:
·Sous Chef – Minimum one year high volume experience with kitchen manager experience
·European cuisine experience required – German preferred
Benefits:
Flexible scheduling and so much more.
Join us at Hofbrauhaus Cleveland in the Sous Chef Position!
Sous Chef • Chester Avenue Cleveland OH
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