Sous Chef

Sous Chef Strang Corporation•3.3 Cleveland, OH Job Details Full-time $55,000•$65,000 a year 1 hour ago Benefits Disability insurance Health insurance Dental insurance Vision insurance 401(k) matching Life insurance Qualifications Food and beverage product quality management Food quality maintenance Kitchen health and safety standards Food waste mitigation Assisting with meal planning Food service health code compliance Safety regulations Menu concept development Shift management Mid-level Hiring Quality control management Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Plating Kitchen staff training Managing kitchen staff Restaurant cost management Training 2 years Cross-functional communication Kitchen organization Communication with kitchen staff Full Job Description Job Summary We are seeking an experienced Sous Chef to support our back-of-house operations. Our restaurant features an upscale dining room, an attached pub, and a seasonal patio. This role requires a self-driven, proactive, and punctual leader who can manage a high-volume kitchen across multiple dining spaces. Key Responsibilities Kitchen Operations & Leadership Supervise daily BOH operations to ensure a smooth, efficient line during high-volume shifts. Hire, train, and manage kitchen staff, setting clear standards for accountability and punctuality. Maintain food safety and sanitation standards, ensuring all prep and line areas meet health codes. Identify and resolve kitchen issues quickly to prevent delays in food service. Culinary Support & Inventory Partner with the Executive Chef to create and update menus. Ensure consistent food quality and accurate plate presentation on every shift. Stay updated on current cooking trends and kitchen best practices. Control food costs through proper inventory tracking, portion control, and waste reduction.

Qualifications Experience:

2+ years of kitchen management experience in a high-volume, upscale restaurant.

Attributes:

Self-driven, organized, and exceptionally punctual.

Skills:

Strong interpersonal skills with the ability to communicate effectively with both kitchen and front-of-house staff.

Knowledge:

Solid understanding of kitchen financials, inventory management, and food safety regulations.

Schedule & Holiday Closures Closed Major Holidays:

New Year's Day, Memorial Day, Independence Day, Labor Day, and Thanksgiving.

Hours of Operation:

Monday•

Thursday:

11:30 AM•10:00

PM Friday:

11:30 AM•11:00

PM Saturday:

5:00 PM•11:00

PM Sunday:

4:00 PM•10:00 PM Benefits Experienced based, competitive pay Medical, Dental, Vision, Disability and Life insurance benefits 401(k) + employer match program Paid vacation