Lead Sous Chef

Lehrhaus•Somerville, MA

13d•$67,000•Hybrid

About The Position

Lehrhaus: A Jewish Tavern & House of Learning is looking for a talented, passionate, and organized Lead Sous Chef with great leadership skills to join their team. The Lead Sous Chef will oversee the day-to-day operations of the line. Responsibilities include overseeing kitchen service, opening and closing managerial duties, training kitchen staff, ensuring proper product standards are met and maintaining the cleanliness and organization of the line. The Lead Sous Chef will be responsible for ensuring only the highest quality of food is going out to the dining room, working with Executive Chef Noah Clickstein to ensure that culinary standards are upheld and helping develop the team’s cookery skills. About Lehrhaus The world’s first Jewish Tavern and House of Learning, Lehrhaus is an entirely new kind of gathering space: a welcoming, stylish, smart, sociable neighborhood watering hole that brings people together. We’re dedicated to sharing Jewish culture through the wide-ranging flavors of the diaspora, culinary storytelling, and welcoming hospitality. Books, texts, and classes are available to anyone interested in diving deeper into the traditional Jewish practice of text study. Lehrhaus is a space for people of all backgrounds to experience Judaism through food & drink, ancient texts, poetry, literature, lively conversation, and more. Lehrhaus offers a kosher, pescatarian, and dairy (no meat other than fish, no shellfish) menu that re-images what it means to be Jewish food. Why work at Lehrhaus? Our hybrid not-for-profit model allows us to offer a great collaborative workplace. We want to build a better, gentler, more sustainable, and inclusive version of the restaurant industry. We offer manageable hours, competitive wages, great benefits, and room to advance. Following the rhythms of the Jewish calendar, the team will enjoy most Friday nights, Saturday days, and Jewish holidays off.

Requirements

Talented, passionate, and organized Lead Sous Chef with great leadership skills
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
The employee is regularly required to talk or hear.
The employee frequently is required to stand and walk for extended periods of time.
The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
The employee may frequently lift and/or move up to 50 pounds or more.
Specific sensory abilities required by this job include sight, taste, smell, and hearing

Responsibilities

Oversee the day-to-day operations of the line
Oversee kitchen service
Opening and closing managerial duties
Training kitchen staff
Ensuring proper product standards are met
Maintaining the cleanliness and organization of the line
Ensuring only the highest quality of food is going out to the dining room
Working with Executive Chef Noah Clickstein to ensure that culinary standards are upheld
Helping develop the team’s cookery skills