Lead Line Cook

Job Description

Job Description

Job Title: Lead Line Cook

Location: 13046 Lorain Ave, Cleveland, OH 44111 

Pay: $18/hr - $20/hr

Shift: ● Some Day Shifts ● Evening Weekend Shifts

Job Type: Summer: Part-time hours available, Fall: Full-time with opportunity to become Kitchen Manager 

About Us: Der Braumeister, a family-owned Cleveland restaurant since 1983, blends traditional German cuisine with contemporary American flavors through a Bavarian lens. Known for its authentic atmosphere and vast selection of German, Belgian, and American craft beers, the restaurant embraces a made-from-scratch approach. It celebrates its heritage while offering modern touches with seasonal specials and local vendors. Now run by the third generation of the family, Der Braumeister remains one of Cleveland's oldest and most authentic beer halls.

Core Responsibilities & Duties

• Leadership and Supervision: Guides and trains entry-level back of house on preparation techniques, plate presentation, and restaurant protocols. Actively mentors staff and fosters a climate of cooperation.

• Service Coordination: Leads/Runs Expo during line service, ensuring food items come out on time, not only at temp, but hot, and plated correctly

• Station Management & Prep: Ensures all cooking stations are properly set up, stocked with necessary ingredients, and broken down at the end of the shift

• Quality Control: Verifies that all food is prepared according to recipes, portion control guidelines, and presentation standards.

• Sanitation & Safety: Maintains, monitors, and enforces food safety regulations. Maintains overall cleanliness standards per chef, including cleaning and sanitizing workstations.

• Inventory: Monitors stock levels of food and supplies, reports shortages and beginning shift counts to the chef/owner

• Manages and Maintains Waste Log 

• Operational Support: Acts as a "working supervisor" by filling in at stations

Daily Tasks

• Conducting line checks and tasting sauces to determine correct spice/salt levels.

• Preparing and supervising par prep

• Managing the “closing” of the line, checking stock levels, and creating prep lists for the next day.

Key Requirements & Skills

• Experience: 2–4 years of experience as a line cook or 1-2 years within a high-volume kitchen. 

  • Eligible candidates will submit resumes proving at least 12 consecutive months at one full service restaurant and provide references. 

  • Please keep in mind candidates with only fast food or fast-casual experience will not be considered. 

• Skills: Proficiency in all cooking methods (sautéing, broiling, grilling) and advanced knife skills.

• Soft Skills: critical thinking, problem solve, and organize 

• Leadership: Strong communication skills and the ability to lead by example under pressure.

• Physical: Ability to stand for long periods and lift up to 50 pounds

• Desired: Ohio Manager Certification in Food Protection (formerly known as Level Two Certification)

• Mandatory: Food Handler Certificate

Restaurant & Kitchen Summer Hours:

Wednesday: Grill and Chill w. Jazz and kolsch / June 3, Jul 8, August 5th (beginning August 11th we will reintroduce Tuesdays and Wednesdays) 

Thursday: 11:30 - 10PM

Friday: 11:30 - 10PM

Saturday: 11:30 - 10PM