Executive Chef

GREAT LAKES BREWING CO • Cleveland, OH

28d

About The Position

Great Lakes Brewing Company and its Brewpub are iconic Cleveland institutions, renowned for hosting engaging, theme-driven events that provide significant opportunities for culinary creativity. Besides handling the everyday Brewpub menu, this role is also responsible for developing and executing specialty menus for a wide range of events, including—but not limited to—St. Patrick’s Day, Cleveland Guardians Home Opener, Clam Bake, Oktoberfest, Cellar Pub pop-up bar events, Cleveland Scene Food Week, and various off-premise events such as the Mac & Cheese Throwdown, United We Brunch, Picklefest, and more. Brewpub Operations Responsible for setting and maintaining high quality standards during their shift including ticket times, sanitation, plate presentation and food safety Ensures we maintain a high level of hospitality, and collaborates with the FOH staff to take care of our guests Promotes a positive and fun work environment Ensures that we are always serving safe food by adhering to ServeSafe food handling standards Actively updates and reads the manager log every shift, and practices open communication with all departments Accountable for maintaining the sanitation, maintenance and organization of the kitchen, dish room, downstairs pantry, walk-in coolers, the upstairs kitchen, the Tasting Room kitchen, and any other BOH areas Assists with planned events and promotions Works with existing key BOH vendors and food suppliers to ensure high quality, responsibly sourced product while maintaining our food cost percentage goals. Continuously identify new BOH vendors and food suppliers as needed. Conducts on-site visits periodically to verify product quality. Establishes PARs (Periodic Automatic Replenishment) and ensures we carry a responsible amount of product Collaborates with team and key food suppliers on all menu offerings and continually updates menu offerings using the Menu Principles and the Menu Wheel Assists in creating and rolling out weekly specials Provide and maintain a safe and secure working environment Other duties and tasks as assigned Three minimal menu changes per year in some capacity to adjust to the seasonality of local offerings, but not limited to: January-May: Smaller scale menu to ensure we can execute swiftly with a smaller staff during the weekday afternoons and lean into daily specials for product development for Spring/Summer menu May-October: Spring/Summer seasonality with farm fresh produce October-December: Slightly elevated menu price point to tap into Holiday crowds and large party outings, but sticking with our main staples Training & Coaching Responsible for hiring, training, development and discipline of the kitchen staff Teach and coach team members throughout the shift on standards, quality and creativity Conducts evaluations and check-ins with the kitchen staff Conducts interviews for kitchen staff Conducts daily Q-Time and tiered meetings with staff Reporting & Controls Attends and participates in the weekly manager meeting Accurate and timely completion of paperwork pertaining to labor and necessary documentation for Human Resources and Accounting Audits labor at the end of each shift to make sure everyone is properly clocked in and out Audits labor on Monday to ensure an accurate records for payroll Ensures monthly inventory of all food items; including auditing and updating pricing, recipes, and invoices in the POS system Continually audits and updates the menu mix Receives and inspect all incoming orders Responsible for keeping waste at a minimum and keeping food costs in line Inspects the entire kitchen at the end of each shift to insure sanitation levels are being met Proactively responds to maintenance needs and communicates progress daily via Shiftnote

Requirements

• Bachelor’s degree in related field preferred
• Minimum five to seven years of experience in the restaurant/hospitality industry in a leadership role
• Passion for food, with a strong background in farm-to-table and from-scratch cooking
• Prior management experience required
• Ability to inspire and lead a team
• Ability to manage multiple tasks and projects
• Dedication to ensuring excellent hospitality and to seeing issues through resolution
• Strong problem-solving skills
• Willingness to work flexible hours including nights and weekends

Nice To Haves

• Strong knowledge of the Craft Beer industry
• Understands Lean principles with a focus on process improvement

Responsibilities

• Responsible for setting and maintaining high quality standards during their shift including ticket times, sanitation, plate presentation and food safety
• Ensures we maintain a high level of hospitality, and collaborates with the FOH staff to take care of our guests
• Promotes a positive and fun work environment
• Ensures that we are always serving safe food by adhering to ServeSafe food handling standards
• Actively updates and reads the manager log every shift, and practices open communication with all departments
• Accountable for maintaining the sanitation, maintenance and organization of the kitchen, dish room, downstairs pantry, walk-in coolers, the upstairs kitchen, the Tasting Room kitchen, and any other BOH areas
• Assists with planned events and promotions
• Works with existing key BOH vendors and food suppliers to ensure high quality, responsibly sourced product while maintaining our food cost percentage goals.
• Continuously identify new BOH vendors and food suppliers as needed.
• Conducts on-site visits periodically to verify product quality.
• Establishes PARs (Periodic Automatic Replenishment) and ensures we carry a responsible amount of product
• Collaborates with team and key food suppliers on all menu offerings and continually updates menu offerings using the Menu Principles and the Menu Wheel
• Assists in creating and rolling out weekly specials
• Provide and maintain a safe and secure working environment
• Other duties and tasks as assigned
• Responsible for hiring, training, development and discipline of the kitchen staff
• Teach and coach team members throughout the shift on standards, quality and creativity
• Conducts evaluations and check-ins with the kitchen staff
• Conducts interviews for kitchen staff
• Conducts daily Q-Time and tiered meetings with staff
• Attends and participates in the weekly manager meeting
• Accurate and timely completion of paperwork pertaining to labor and necessary documentation for Human Resources and Accounting
• Audits labor at the end of each shift to make sure everyone is properly clocked in and out
• Audits labor on Monday to ensure an accurate records for payroll
• Ensures monthly inventory of all food items; including auditing and updating pricing, recipes, and invoices in the POS system
• Continually audits and updates the menu mix
• Receives and inspect all incoming orders
• Responsible for keeping waste at a minimum and keeping food costs in line
• Inspects the entire kitchen at the end of each shift to insure sanitation levels are being met
• Proactively responds to maintenance needs and communicates progress daily via Shiftnote

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 11-50 employees