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Sous Chef

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The Genuine Hospitality GroupCleveland, OH
  • James Beard Winning Chef/Owner Michael Schwartz, great benefits, and opportunity for growth!”
  • James Beard Award Winning Fine-Dining Restaurant
  • With delegated authority, reporting to the General Manager, the Executive Chef, and the Chef de Cuisine, the Sous Chef is responsible for
  • Essential Function: Manage and run production lines while coaching and developing lead team associates Helps with the Chef de Cuisine on food Cost of Goods (COGs) Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
  • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
  • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • Competencies: Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
  • Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
  • Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
  • Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.
  • Completes tasks on time or notifies appropriate person with an alternate plan.
  • Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
  • The requirements listed below are representative of the knowledge, skill, and/or ability required.
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Education and/or Experience: A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
  • A minimum of 1 year of experience in management.
  • At least 6 months experience in a similar capacity.
  • Language Skills: Ability to read, speak and interpret documents in clear English.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Physical Ability Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 10 hours).
  • Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.
  • For more information, or to apply now, you must go to the website below.
  • Please DO NOT email your resume to us as we only accept applications through our website.
  • About Michael Schwartz & The Genuine Hospitality Group
  • The Philadelphia-born owner of The Genuine Hospitality Group (TGHG), James Beard Award-winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef.
  • Locals and tourists alike have come to embrace and crave his sincere and thoughtful approach to the entire dining experience and seriously good food.
  • At the root of this philosophy and a lens for growth is flagship Michael's Genuine Food & Drink in the Miami Design District, setting the bar in Miami for 10 years with its laid back bistro atmosphere, emphasis on sourcing fresh, seasonal ingredients, and lively bar scene and courtyard.
  • Michael has since successfully developed complementary fine dining concepts including honest Italian at Filia by Michael Schwartz at SLS Brickell in Downtown Miami (October 2016), the quintessential Miami restaurant with waterfront dining at Amara at Paraiso at Paraiso Bay in Edgewater (November 2017) and the ultimate neighborhood restaurant in Coconut Grove at Park Grove (2018).
  • Harry's Pizzeria is the group's American pizzeria, challenging pizza traditions with a thoughtful passion for genuinely better pizza and meals to gather around it.
  • Named one of Food & Wine magazine's 25 Best Pizzerias in the U.S., the group's casual concept is charting a course for regional expansion to 20 locations by 2020, with three currently open in South Florida in the Miami Design District (September 2011), Coconut Grove (2015), and Kendall's Downtown Dadeland (2017).
  • Ella (2015) is a light and airy cafe in the Miami Design District's Palm Court serving breakfast, lunch and early evening bites, curating pastries from the best local bakers in town and a convenient grab and go station with healthy alternatives.
  • Michael Schwartz Events offers catering and private parties, with genuine food and hospitality for memorable occasions.
  • For more information, visit thegenuinekitchen.com and michaelschwartzevents.com.
  • What email should the hiring manager contact you at?

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