Top 6 Manager de restaurant Jobs in Woodmere, Oh

Sous Chef
TurnDev —Cleveland, OH
- $50,000 - $55,000 a year
- Weekends as needed
- ServSafe
- Continuous improvement
- Mentoring
- Paid time off
- Food provided
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Chef de Cuisine
TurnDev —Cleveland, OH
- Weekends as needed
- Hospitality
- ServSafe
- 3 years
- Paid time off
- Food provided
Quick Apply
Restaurant Manager
Texas De Brazil —Westlake, OH
- $55,000 - $62,000 a year
- Weekends as needed
- Bilingual
- Ability to walk for extended periods
- Restaurant management
- Paid training
- Health insurance
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Server
Texas De Brazil —Woodmere, OH
- $15 - $25 an hour
- Part-time
- Customer service
- In-person
- Food Handler Certification
- 401(k)
- 401(k) matching
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Chef De Cuisine - Hotel Cleveland Autograph Collection
Coury Hospitality —Cleveland, OH
- $65,000 - $75,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- 5 years
Quick Apply

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Chef de Cuisine
TurnDev —Cleveland, OH
The Chef de Cuisine will be responsible for the day-to-day management of kitchen operations and will play a key leadership role in maintaining culinary…
Quick Apply
Chef De Cuisine - Hotel Cleveland Autograph Collection
Coury Hospitality —Cleveland, OH
Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction. Develop menus in collaboration with the Executive Chef that are…
$65,000 - $75,000 a year
Quick Apply

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Restaurant Host - $13.00 per Hour - Hocking Hills Lodge & Conference Center
Hocking Hills State Park Lodge —Logan, OH
Make small talk with guests and engage in conversation during greet and seat process; thanking guests as they leave. Pay Rate depending on experience.
$13 an hour
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Server
Texas De Brazil —Columbus, OH
I am of legal age to serve alcohol in the state of OH (18). Collecting and processing payments using the MICROS system. COMPETITIVE PAY ($5.50/hr + $ Tips).
$15 - $25 an hour
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Sous Chef

TurnDev
Cleveland, OH

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Job Details

Full-time
$50,000 - $55,000 a year

Benefits

Paid time off
Food provided

Qualifications

Teamwork
Operations management
ServSafe
Fine dining experience
Team leadership
Coaching
Cost control
Improving operational efficiency
Meat portioning
Team development
Kitchen cost control
Continuous improvement
Inventory tracking for food cost management
Attention to detail
Mentoring
Organizational skills
Leading team collaboration initiatives
Managing kitchen staff
Meat cookery
ServSafe Food Manager Certification
Meat product production
Restaurant cost management
Kitchen stations
Staff development

Full Job Description

Reports To: Chef de Cuisine & Executive Chef
Location: Rare, Cleveland, Ohio
Position Type: Full-Time

Position Overview

Rare is seeking a passionate and driven Sous Chef to join our culinary leadership team. Working closely with the Executive Chef and Chef de Cuisine, the Sous Chef plays a critical role in leading daily kitchen operations, executing exceptional service, and maintaining the highest standards of food quality, consistency, and cleanliness.

This is a hands-on leadership position for a chef who thrives in a fast-paced, high-volume fine dining environment. The Sous Chef will lead by example on the line, mentor and develop the culinary team, oversee prep and service execution, and ensure every guest receives an exceptional dining experience. The ideal candidate is an organized, decisive leader with strong technical culinary skills, excellent communication, and a commitment to continuous improvement.

Key ResponsibilitiesCulinary Leadership & Execution

Lead daily kitchen operations and oversee service in partnership with the Chef de Cuisine and Executive Chef.
Ensure every dish meets the restaurant's standards for quality, presentation, consistency, and timing.
Lead by example on the line during service while maintaining composure in a high-volume environment.
Execute seasonal menu changes, features, and recipe updates with precision.
Monitor food preparation techniques, portioning, and plating standards.

Team Leadership & Development

Supervise, coach, and mentor line cooks, prep cooks, and other back-of-house team members.
Assist in onboarding and training new culinary employees.
Foster a culture of professionalism, accountability, teamwork, and continuous learning.
Provide real-time coaching during service to improve execution and efficiency.
Help build and maintain a positive, high-performance kitchen culture.

Operations & Inventory Management

Assist with inventory management, ordering, receiving, and product rotation.
Monitor food costs by minimizing waste and ensuring proper portion control.
Support labor management by helping schedule staff and maximizing operational efficiency.
Ensure all equipment is properly maintained and report maintenance needs promptly.
Maintain organization throughout all kitchen stations and storage areas.

Food Safety & Compliance

Ensure compliance with all local health department regulations and food safety standards.
Maintain proper sanitation procedures throughout the kitchen.
Enforce HACCP principles, temperature controls, labeling, and storage procedures.
Ensure the kitchen consistently exceeds cleanliness and safety expectations.

Service Excellence

Coordinate with front-of-house leadership to ensure seamless communication and execution during service.
Anticipate operational challenges and proactively resolve issues before they impact the guest experience.
Maintain urgency while ensuring accuracy and consistency during peak service periods.
Step into the Chef de Cuisine's leadership role when necessary to ensure uninterrupted operations.

QualificationsExperience

Minimum of 2–3 years of experience as a Sous Chef or Lead Line Cook in a high-volume, fine dining restaurant.
Steakhouse experience is strongly preferred.

Culinary Expertise

Strong knife skills and classical cooking techniques.
Experience with meat fabrication, butchery, and broiler station management.
Deep understanding of fine dining service standards and kitchen operations.
Ability to multitask effectively while maintaining exceptional attention to detail.

Leadership

Proven ability to lead, motivate, and develop a diverse culinary team.
Strong communication and organizational skills.
Calm, confident decision-maker who performs well under pressure.
Passion for coaching others and creating a collaborative work environment.

Business Acumen

Working knowledge of food cost management, inventory control, and labor efficiency.
Ability to identify operational opportunities and improve kitchen performance.

Certifications

Valid ServSafe Manager Certification required.

Schedule

Must be available to work days, evenings, weekends, and holidays as business demands require.

What Success Looks Like

Successful Sous Chefs at Rare:

Deliver exceptional food quality with consistency during every service.
Lead and inspire a high-performing culinary team.
Maintain an organized, clean, and efficient kitchen.
Execute service with urgency while remaining calm under pressure.
Support the Chef de Cuisine and Executive Chef in achieving operational and financial goals.
Create an environment where both guests and team members consistently have an outstanding experience.

Pay: $50,000.00 - $55,000.00 per year

Benefits:

Food provided
Paid time off

Work Location: In person

Quick Apply

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manager de restaurant jobs in woodmere, oh

Sous Chef

Chef de Cuisine

Restaurant Manager

Server

Chef De Cuisine - Hotel Cleveland Autograph Collection

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