Sous Chef - Sailing Center

Cleveland Metroparks • Cleveland, OH

12h

About The Position

Cleveland Metroparks is seeking a skilled and motivated Sous Chef to support the
culinary operations as part of the opening team at the new Patrick S. Parker
Community Sailing Center at E. 55th Street Marina. This role plays a key
leadership role in food production, ordering, and kitchen management. This
position ensures that all kitchens operate safely, efficiently, and
cost‑effectively while consistently delivering high‑quality food and exceptional
guest experiences.

The ideal candidate is a collaborative and energetic culinary professional who
thrives in a fast‑paced, team‑oriented environment. They bring strong technical
cooking skills, a commitment to food quality, and a passion for mentoring
others.

Requirements

• High school diploma required. Associate degree in Culinary Arts or equivalent preferred.
• Minimum of three years culinary experience required. One year of supervisory or management experience strongly preferred.
• Ability to obtain and maintain all certifications required by the Cuyahoga County Board of Health and the City of Cleveland Department of Public Health, including the ServSafe certification
• Strong knowledge of safe and proper food service operations and equipment
• Understanding of temporary and permanent food licensing requirements
• Excellent verbal and written communication skills
• Highly organized with strong attention to detail
• Demonstrated leadership, problem-solving, and decision-making abilities
• Ability to manage multiple tasks and meet deadlines
• Strong interpersonal skills and ability to work cooperatively with others
• Proficiency with Microsoft Office programs
• Professional demeanor with the ability to handle confidential information
• Ability to work independently with initiative and sound judgment

Nice To Haves

• Associate degree in Culinary Arts or equivalent preferred.
• One year of supervisory or management experience strongly preferred.

Responsibilities

• Set a productive pace and positive tone in the kitchen while fostering strong team-building practices between meal preparation staff and serving staff.
• Participate directly in all daily food production.
• Support cost management and profitability by: Assisting the Executive Chef in ensuring high-quality food presentation Placing accurate and effective orders and monitoring vendor quality Producing scheduled physical inventories Ensuring adherence to standardized recipes and portion controls
• Promote strong internal communication between kitchen and service teams.
• Ensure a positive guest experience by maintaining food quality and assisting with customer feedback.
• Assist the Executive Chef with hiring and managing seasonal staff.
• Coach, mentor, and train kitchen staff; provide work direction and support performance management.
• Assist the Executive Chef with ordering, supply management, and handling employee concerns.
• Serve as acting Executive Chef in their absence, overseeing all aspects of kitchen operations.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED