Sous Chef
Cleveland Metroparks, Cleveland, OH, United States
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.
Key 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.
Education and Experience
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.
Qualifications
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
Work Days
Schedule varies, including days, evenings, weekends, and holidays, to meet the operational needs of the restaurant.
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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.
Key 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.
Education and Experience
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.
Qualifications
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
Work Days
Schedule varies, including days, evenings, weekends, and holidays, to meet the operational needs of the restaurant.
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