About this role
The Sous Chef supports all kitchen operations at Great Lakes Brewing Company in Ohio City. This role maintains standards for ticket times, sanitation, plate presentation and food safety while ensuring safe food is always served.
Daily responsibilities include updating the manager log, organizing the kitchen, dish room, pantry, coolers and upstairs kitchen. The position assists with events, sets pars, collaborates on menu offerings and rolls out daily specials.
Leadership duties focus on hiring, training and coaching kitchen staff on quality and creativity. The Sous Chef conducts quarterly check-ins, annual reviews, interviews and participates in daily Q-Times with FOH and BOH teams.
Reporting tasks cover labor audits, monthly food inventory, order inspections and waste control to keep food costs in line. The role also includes attending manager meetings and completing required accounting documentation.
Requirements
- ServSafe manager certification
- Minimum three to five years of experience in the restaurant/hospitality industry, preferably with from-scratch cuisine
- Prior management experience preferred
- Ability to lead a team and manage multiple tasks and projects
- Dedication to ensuring excellent service and seeing issues through to resolution
- Strong problem-solving skills
- Willingness to work flexible hours including nights and weekends
- Associates degree (or equivalent) in related field preferred
Responsibilities
- Maintain operations standards for ticket times, sanitation, plate presentation and food safety
- Ensure the sanitation, maintenance and organization of the kitchen, dish room, pantry, coolers and upstairs kitchen
- Assist with planned events and promotions alongside restaurant managers and events staff
- Collaborate on menu offerings and create and roll out daily specials
- Assist in hiring, training, development and discipline of kitchen staff
- Teach and coach team members on standards, quality and creativity throughout each shift
- Conduct quarterly check-ins, annual reviews and interviews for BOH staff
- Audit labor at shift end, complete required paperwork and conduct monthly food inventory
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