Sous Chef - DDP Cleveland

Join us at one of our 4 locations in Ohio City!

jaja, Edda, Le Burger, Truss Cleveland

Position Summary:

This role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.

Responsibilities:

• Overseeing all prep cooks, line cooks, and dishwashers of restaurant
• Coordinate cooks, and all staff to ensure the highest quality of food and service
• Support other management and kitchen team members with daily tasks to ensure readiness for service
• Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours.

Menu Management:

• Ability to train and execute menu changes, with approval of Culinary Director
• Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company
• Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens
• Create station maps, prep lists and training guides and standards when menu items changes

Administrative:

• Assisting restaurant in maintaining food cost, proper parts and labor costs
• Assist in continually updating and amending policies and procedures for the BOH operation
• Ensure kitchen teams are compliant with health codes
• Maintain food and labor cost using company implemented systems
• Assist in executing hiring and staffing
• Execute Disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination
• Assist in executing requisition and purchase of necessary supplies
• Execute all ordering or product and communication with vendors
• With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses
• Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast
• Assist in all ordering or product and communication with vendors
• Lead and/or attend weekly management meetings with restaurant managers

Training:

• Training staff to execute new menu items
• Coaching and training BOH staff with proper recipes
• Manage training of all BOH staff members
• Facilitate in the moment coaching and corrections when mistakes are made

Maintaining Standards:

• Implement and maintain daily food preparation and quality control standards
• Maintain high standard of safety and sanitation in the kitchen
• Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
• Hold cooks accountable for maintenance of all kitchen equipment and facilities
• Hold cooks accountable for routine maintenance schedules for equipment
• Oversee management and maintenance food inventory at appropriate level
• Ensure kitchen teams are compliant with health codes
• Maintenance of trash enclosure and enforcement of proper waste disposal
• Active monitoring of FOG not going down drains

Minimum Qualifications:

• 5 years of experience in a BOH setting
• High school diploma or equivalent
• Ability to lift at least 50 lbs and stand for extended periods of 8 hours or more

Work Environment:

Work is performed in a restaurant/event environment. This role requires primarily standing and walking during entire shift. Work environment is fast-paced and team member must be able to manage multiple priorities throughout a shift.

Disclaimer:

This job description is intended to outline the general nature and scope of the role. Duties and responsibilities may be adjusted at any time based on the needs of the restaurant.

Join Our Team
At DDP CLE Restaurant Group, we believe hospitality starts with our people. Across all of our restaurants in Cleveland, we’re always looking for passionate individuals to join our growing team from culinary and bar professionals to operations and restaurant management.
Our Culture
At DDP CLE Restaurant Group, hospitality is at the heart of everything we do. Our restaurants are built by teams who care deeply about creating experiences that feel genuine, welcoming, and unforgettable for our guests and for each other.
We believe the best restaurants are created when three things stay in balance:
• the guest experience
• the morale and growth of our team
• the health of the business
When those three align, everything else follows; exceptional food, meaningful connections, and a positive team culture.