Sous Chef- Le Burger

Le Burger 4304 is a unique French-inspired burger restaurant that combines the fast-casual atmosphere with the flavor and quality of fine dining. Located originally in Minneapolis and now bringing its vibrant energy to Cleveland, Le Burger offers a playful conceptual twist: envisioning what would happen if two American guys opened a burger joint in Paris. This concept has resulted in a bright, family-friendly environment where guests can enjoy an elevated dining experience with the ease of counter service. The new Cleveland location elevates the experience further by providing a full-service neighborhood bar, making it a place where guests can relax, enjoy cocktails, catch a game, and stay awhile in a warm and welcoming atmosphere. The establishment is part of the Harbor Bay Hospitality group, proudly situated as a well-known community-focused restaurant combining hospitality with exceptional service and cuisine.

The role of the Sous Chef at Le Burger is a critical leadership position responsible for the overall operations and success of the kitchen in terms of quality, efficiency, and guest satisfaction. This full-time role offers a competitive salary ranging from $55,000 to $65,000 per year. The Sous Chef serves as the backbone of the back-of-house operations, supporting the Executive Chef by developing the team, overseeing daily kitchen functions, and ensuring every plate meets the highest culinary standards. This role requires a hands-on leader who is not only operationally skilled but also embodies Le Burger's core values: Par Excellence (going beyond expectations), Esprit de Corps (pride, professionalism, teamwork, and continuous improvement), and Of Service (sincere and thoughtful serving of guests).

In this position, the Sous Chef is expected to maintain proactive control of the kitchen's daily performance, be physically present on service floors, and lead by example. Responsibilities include managing staffing and labor, conducting pre-shift walkthroughs, facilitating shift meetings, enforcing cleanliness and safety standards, and overseeing inventory and cost control measures. A successful candidate will bring at least two years of kitchen management experience, strong skills in staff training and scheduling, financial literacy related to food cost and labor management, and a passion for hospitality and team development. This role offers the opportunity to grow within a supportive hospitality company that values entrepreneurial spirit and the development of a meaningful culinary brand.

Le Burger offers an inspiring and dynamic work environment for culinary professionals who thrive in a fast-paced setting with a focus on quality and guest satisfaction. It presents the chance to be part of a growing brand that blends classic American fare with French culinary inspiration and a neighborhood vibe. The Sous Chef position is perfect for motivated leaders eager to take ownership of kitchen operations, foster teamwork, and uphold excellent standards in a professional yet inviting setting. Working at Le Burger means joining a dedicated team that prioritizes clear communication, positive leadership, and unwavering commitment to exceptional food and service.