Harbor Bay Hospitality
Location
Cleveland, OH | United States
Job description
Harbor Bay Hospitality is hiring an Executive Sous Chef to helm the operations at Pioneer
Welcome to Pioneer (pioneercleveland.com), an exciting camping-themed sports restaurant in the heart of Ohio City. Pioneer’s expansive dining room is built around 13 TVs, so you never have to miss a game and our show-stopping Argentinian-style hearth that celebrates the oldest method of cooking known to man: live-fire. Outside, guests can grab drinks from our custom airstream bar and enjoy their meal on the expansive patio, while enjoying their favorite teams on our outdoor TVs. Operated by Harbor Bay Hospitality, Pioneer is located in INTRO – Cleveland’s exciting new mixed-use project, which features nearly 300 new apartments, an acre of green space, and a lavish top-floor event venue directly across the street from the historic West Side Market. We are seeking an experienced Senior Kitchen Manager to lead our team of line and prep cooks in daily restaurant operations, online and takeout orders, and occasional catering orders for in-house events. This person will be the main authority in the Pioneer kitchen, working closely with the FOH leadership staff and daytime prep manager to ensure quality, accountability and consistency for the entire Pioneer BOH team.
The Executive Sous Chef will be primarily responsible for:
Day-to-Day Operations
• Execute menu items.
• Adhere to quality standards for culinary team and ensure execution.
• Communicate clearly and professionally with culinary team, event team, and FOH staff.
• Ensure both FOH and BOH works areas are clean and organized at all times.
• Participate in pre-shift meetings with team members to ensure service flows smoothly.
• Promote safe operation of all equipment and safe food handling.
Staff Management
• Oversee the hiring, onboarding, training, and scheduling of culinary staff.
• Lead, guide, motivate and communicate in a professional manner.
• Create a positive work environment where staff are motivated to consistently achieve standards and provide exceptional guest service.
• Hold team members accountable for attendance, performance, productivity, and teamwork.
• Ensure Toast application is effectively utilized for all point-of-sale activities and timekeeping.
• Coordinate with culinary team to ensure they have the tools they need to execute tasks, make sure all operating procedures are followed, identify, and correct any organizational problems that impact the effectiveness of the operation.
Financial
• Operate within parameters set for food and BOH labor costs.
• Monthly inventory
• Manage Spending, Purchases, Ordering, & Receiving In accordance with set budgets and guidelines
• Identifying and remedying inefficiencies in the kitchen in terms of costs (food, labor, dry goods, paper & packaging), execution, methods, storage, project planning
• Weekly ordering and engagement with reps.
Admin
• Assist in inventory selection, sourcing and purchasing as requested.
• Assist with daily food purchasing as requested.
• Stay current on procedures and regulations affecting culinary team.
• Enforce and communicate public health and food safety requirements.
• Actively participate in weekly manager meetings.
• Review and approve team member time on a timely basis to ensure an accurate payroll.
• Address any equipment malfunctions brought to your attention.
• Ensure all incidents are properly recorded.
• Updating Order Guide with Pars and Distributors to ensure consistent products.
• Other duties as assigned.
• Manage and account for waste.
Events
• If necessary, collaborate with team members on menu packages and special guest requests.
• Coordinate with team members on day-of-event preparation and service delivery.
Qualifications
• Bachelor’s degree in related discipline preferred.
• 3-5 years’ experience in full-service restaurant/event venue management required.
• Proven track record in supervising culinary teams in the restaurant business.
• Strong ability to analyze data, diagnose issues and coach operations teams.
• Excellent people management skills including conflict resolution, coaching, and developing managers, promoting teamwork and managing performance.
• Exceptional interpersonal communication skills including fluency in English both oral and written.
• Basic math skills including working with budgeting, percentages, and variances are required.
• Problem solver and analytical thinker: works constructively to solve problems and learn from mistakes, anticipates the needs of personnel and guests, “sees around corners”- works proactively to prevent issues from arising; exercises common sense and good judgment.
• Maintains composure under pressure, remains calm and courteous in difficult situations.
• Willingness to learn and accommodate industry changes and company directives.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint, Publisher) and Toast point of sale is desirable.
• Required to work nights, weekends, and/or holidays as business demands; ability to work flexible hours as required.
• Has working knowledge of all related legal, regulatory, licensing and safety requirements for maintaining safe and compliant restaurant and event operations
• ServSafe certification Level 2 preferred
Work Environment Work is performed in a restaurant environment. This role requires frequent standing and walking during the entire shift. The work environment is fast-paced, and team members must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on a regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service, and exposure to cooking appliances).
Qualities we are looking for in an Executive Sous Chef at Pioneer Restaurant
• Attentive service
• Kindness
• Competency in the workplace
• Attention to detail
• Thinking on their feet By joining our team, here’s what you can expect from us:
• Extensive growth opportunities
• A respectful and exciting workplace
• Competitive pay and benefits
• Being surrounded and inspired by the best in the business
Our goal? That this will be the best place you’ve ever worked in the industry.
Harbor Bay Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Harbor Bay, the team behind INTRO – Cleveland’s most exciting new mixed-use project, which features nearly 300 new apartments, an acre of green space, and a lavish top-floor event venue directly across the street from the historic West Side Market – is excited to announce a brand-new hospitality operation.
Our roots are in Cleveland, but our aspirations are driven by our cosmopolitan experiences across the globe. Harbor Bay Hospitality will launch four independent concepts that aim to raise the bar and set new expectations in Cleveland’s hospitality scene.
Starting this adventure during a global pandemic has been no easy feat, but the opportunity exists here in town to innovate and improve experiences for both guests and team members. With a focus on dynamic, design-forward restaurants, and extreme attention to detail in food, beverage and service, every part of stepping into a HBH space will be memorable.
What are the four spaces? A trendy all-day café with a serious coffee program, a camping-inspired live fire sports bar, an upscale shared-plates lounge with a retractable roof, and a dramatic top floor event space with panoramic views.
All establishments are currently in search of talented, motivated team members to help grow the HBH family from the ground up. We will offer competitive pay rates, a slate of benefits for full-time employees, and a rewarding and enriching work environment that will be fast-paced and high volume.
Our plans can be summed up with three simple promises:
Really Good Stuff. Served Humbly. In Great Rooms.
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