Executive Chef

The Low Down-Butcher and the Brewer is an award winning, local restaurant group, hiring a hands on Executive Chef to lead, teach, motivate, and inspire the culinary team.

The Ideal Candidate- is a strong leader that is passionate about the culinary arts, has a profound desire to succeed, an acute attention to detail, and a fundamental understanding of the importance of systems, processes, and structure required to operate a high performing restaurant.

Qualifications

• Culinary arts degree or equivalent experience
• Experience in a high-volume, fast-paced kitchen environment
• Strong leadership and management skills
• Proficiency in menu planning, food preparation, and meal presentation
• Knowledge of food safety and sanitation standards, and ability to ensure adherence
• Ability to work flexible hours, including weekends and holidays
• Excellent communication and interpersonal skills
• Experience working with locally sourced ingredients and artisan products is a plus
• Familiarity with brewing techniques and beer pairings is a plus

Opportunity for Growth- There is potential for this job to evolve into a multi-unit chef. We are also owners of Tremont Taphouse and will be looking to reopen this project in the near future.

About Us- Butcher and the Brewer is locally owned and operated brewpub located in the E.4th dining district of downtown Cleveland. We are passionate about our food, beer, service, and hospitality standards. We have been awarded best new restaurant, best restaurant, and have also been featured on Food Network.

Culinary Vision-to establish a menu that pays homage to neighborhood butcher shops and celebrates the local culture and ethnic flavors of Cleveland.

Our Menu

• responsibly sourced
• local and seasonally inspired
• is built to explore and share
• familiar ingredients, complex flavors
• unpretentious, fun, inspiring
• chef driven, bar friendly, beer forward

Key Responsibilities include but are not limited to:

Ensure excellent direction of culinary standards 

• Oversee and develop seasonal menu changes in accordance with restaurant concept and operating targets
• Source ingredients and vendors to provide the best products and pricing available
• Direct and monitor culinary staff's adherence to precise recipe processes and standards.
• Drive the daily operations of the kitchen to ensure that all units are operating at full capacity
• Ensure that guests receive menu items according to plated recipes with proper portioning, at the correct temperature, in a timely manner.

Lead a high performance team to ensure culinary excellence while maintaining profitability.

• Effectively open physical operation/close physical operation
• Ensure excellent maintenance and cleanliness of all food preparation equipment, storage, and departmental areas at all times
• Organize and ensure proper execution of all aspects of culinary service including private events, offsite catering, and inter company transfers.
• Maintain effective & timely communication to all service and kitchen team members
• Maintain positive working relationship with hospitality team throughout service periods
• Attend to all reasonable guest requests to ensure excellent hospitality is provided
• Provide assistance to all areas of the restaurant when needed
• Complete all assigned administrative tasks on time
• Remain current and compliant with all health and safety practices in accordance with local, state, and federal laws.
• Remain current and compliant with the correct HR practices and policies

Continuously build a high-performance team.

• Responsibilities include hiring and training culinary staff; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems.
• Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Promote growth within the staff through leadership and positive energy.
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary

Commitment to our Core Values.

• People. Have a working environment that inspires growth and gives opportunity to the individuals who contribute to our success.
• Hospitality. The core of our business is our relationship with people. Our highest priority is how we make people feel.
• Excellence. A persistent commitment to improve the quality and efficiency of every aspect of the business.
• Innovation. Forward thinking and embrace the challenges of an ever-changing market and remain self reflective and adaptive in our strategy.
• Integrity. Operate a profitable business with strong morals and ethics.