Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
manager meals
growth opportunities
Job Description
Le Burger 4304 is a French-inspired burger restaurant combining the best of American and Parisian culinary cultures through a playful concept: what would happen if two American guys opened a burger joint in Paris? Originally established in Minneapolis, this fast-casual location offers a vibrant, family-friendly environment filled with fine-dining flavors yet maintaining the ease of counter service. Now expanded to Cleveland, Le Burger has transformed into a full-service neighborhood bar where guests can enjoy elevated dining experiences alongside cocktails and live games. The Cleveland location is designed for guests to settle in comfortably for extended visits, creating a welcoming atmosphere for the community to gather, socialize, and indulge in quality food and drinks.
The Sous Chef role at Le Burger Cleveland is integral to the restaurant’s success, focusing on the back of house operations and profitability. This position involves leading the kitchen team, owning daily kitchen operations, and ensuring food quality aligns with the Executive Chef's specifications and exceeds guest expectations. Embedded within the company’s core values—Par Excellence, Espirit de Corps, and Of Service—the Sous Chef models excellence in every plate and interaction, fosters a spirit of teamwork and professional pride, and serves guests with sincere, thoughtful hospitality. The role requires supervising shifts with accurate staffing and preparation, actively engaging in service as the shift leader, making real-time decisions to optimize performance, and supporting the Executive Chef with training protocols and kitchen improvements. The Sous Chef ensures operational readiness, cleanliness, safety compliance, inventory management, and labor control, all while delivering coaching to cultivate a high-performing back-of-house team. This job offers a competitive salary range of $55,000 to $65,000 per year, full-time employment, and emphasizes career growth within Harbor Bay Hospitality and JJJ Hospitality’s expanding Cleveland community presence.
The Sous Chef role at Le Burger Cleveland is integral to the restaurant’s success, focusing on the back of house operations and profitability. This position involves leading the kitchen team, owning daily kitchen operations, and ensuring food quality aligns with the Executive Chef's specifications and exceeds guest expectations. Embedded within the company’s core values—Par Excellence, Espirit de Corps, and Of Service—the Sous Chef models excellence in every plate and interaction, fosters a spirit of teamwork and professional pride, and serves guests with sincere, thoughtful hospitality. The role requires supervising shifts with accurate staffing and preparation, actively engaging in service as the shift leader, making real-time decisions to optimize performance, and supporting the Executive Chef with training protocols and kitchen improvements. The Sous Chef ensures operational readiness, cleanliness, safety compliance, inventory management, and labor control, all while delivering coaching to cultivate a high-performing back-of-house team. This job offers a competitive salary range of $55,000 to $65,000 per year, full-time employment, and emphasizes career growth within Harbor Bay Hospitality and JJJ Hospitality’s expanding Cleveland community presence.
Job Requirements
- High school degree
- 2+ years of kitchen management experience
- Availability to work weekends
- Strong communication skills
- Ability to lead a team under pressure
- Knowledge of health and safety standards
- Experience in inventory and labor management
Job Qualifications
- 2+ years of kitchen management experience
- Strong background in staffing, scheduling, and training
- Experience with inventory management and ordering
- Strong knowledge of food, costing, and safety
- Financial literacy including reviewing financial statements and reconciling
- Excellent organizational and communication skills
- Passion for hospitality and team development
- Entrepreneurial spirit and drive to grow something meaningful
Job Duties
- Run successful shifts with strong prep, staffing, and real-time decision-making
- Be on the floor actively engaged and leading service
- Model core values in every interaction
- Conduct pre-shift walkthroughs to ensure operational readiness including staffing, prep, and cleanliness
- Take full accountability for shift performance and adjust in real time
- Be physically present during service spotting and resolving issues
- Deliver in-the-moment coaching and feedback
- Support Executive Chef in new systems, training, and prep workflow improvements
- Maintain an organized, clean, and efficient kitchen
- Own specific daypart or station training such as Grill and Prep
- Maintain cleanliness logs and sanitation checklists
- Receive and check deliveries and verify spec compliance
- Lead BOH shift meetings and line-ups
- Support team scheduling and ensure coverage
- Maintain labeling, FIFO, and daily prep logs
- Enforce health code standards and BOH safety protocols
- Monitor BOH labor on shifts and adjust in real time
- Track smallwares inventory and usage
- Communicate and troubleshoot equipment issues
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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