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!
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