Sous Chef jaja, Harbor Bay Hospitality - Harbor Bay Hospitality
Cleveland, OH 44113
About the Job
Welcome to jaja (jajacleveland.com) - Operated by Harbor Bay Hospitality, jaja is located in INTRO – Cleveland’s exciting 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. Jaja is unlike any steakhouse you’ve ever seen - sophisticated, yet free-spirited, the design features rich interiors and lush greenery all beneath our signature retractable glass room. The food features a globally inspired take on the classic steakhouse with shared plates, Argentine-style wood-fired meats and seafood and memorable desserts, all alongside a unique beverage program featuring wines found nowhere else in Cleveland and contemporary takes on classic cocktails.
Jaja features a cozy dining room and an ample 2nd story patio with a perfect view of the West Side Market Clocktower. Dinner service takes place from Tuesday-Sunday, with a Sunday brunch service. Since opening in October 2023, jaja has become the premier reservation in Cleveland.
The Sous Chef at jaja serves as a secondary leader next to the Executive Chef for the culinary operations. This role collaborates with the Chef to implement food concepts and menus while providing leadership to the culinary team and other BOH personnel. This role will be involved in onboarding, training, and developing culinary staff. The Sous Chef will maintain high standards for food service while contributing to profitable business performance. Duties include the compliance, communication and adherence to all operating procedures and culinary standards and promoting a safe and healthy working environment for all team members.
Day-to-Day Operations
- Supervises kitchen and food service operations and personnel including supervision of all culinary staff.
- Drive achievement of performance expectations by culinary team members.
- 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 some aspects of 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.
Education & Experience
- 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 required
Work Environment
Work is performed in a restaurant/event environment. This role requires frequent standing and walking during entire shift. Work environment is fast-paced, and team member must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service, and exposure to cooking appliances).
Wlcome to Harbor Bay Hospitality! Our roots are in Cleveland, but our aspirations are driven by our cosmopolitan experiences across the globe. Our plans can be summed up with three simple promises: Really Good Stuff. Served Humbly. In Great Rooms.