Chef de Cuisine- Le Burger

About Le Burger: Le Burger 4304 is a French-inspired burger spot built around a playful idea: "What would happen if two American guys opened a burger joint in Paris?" Our original Minneapolis location brings this concept to life with fast-casual charm - bright, family-friendly, and full of fine-dining flavor, served with counter-service ease. Now in Cleveland, we're turning up the volume with a full-service, neighborhood bar. It's everything people love about Le Burger - but with room to stay awhile. Guests can grab a cocktail, catch the game, and settle in for a relaxed, elevated experience. About the Role: The CDC is responsible for the overall operations and profitability of Le Burger, with a focus on the back of house, by leading and developing the back of house team, owning the daily operations of the kitchen, and ensuring the highest quality food made to Executive Chef specifications exceeds guest expectations.-All while embodying our core values. Our Core Values Par Excellence We go beyond expectations. Every detail, every plate, every interaction should reflect our commitment to excellence. Espirit de Corps We believe in pride, professionalism, and constant improvement - together Of Service We serve with sincerity, gratitude, and anticipation of our guests' needs. Thoughtfulness is our default. Key Responsibilities:Operational Leadership Run successful shifts with strong prep, staffing, and real-time decision-making. Be on the floor - actively engaged and leading service like a quarterback, not a sideline coach. Model our core values in every interaction. Own Your Shifts Conduct pre-shift walkthroughs to ensure operational readiness (staffing, prep, cleanliness). Take full accountability for shift performance, adjusting in real time to support execution and team dynamics. Be proactive in managing labor and service quality throughout your shift. Work the Floor Be physically present during service-spotting issues before they happen and enhancing guest experiences. Deliver in-the-moment coaching and feedback to elevate team performance and consistency. Lead By Example Embody our core values in every interaction-with guests, team members, and partners. Communicate with clarity and positivity-Clear is Kind-and hold yourself and others to high standards. Support Director of Culinary Execute initiatives from the Director of Culinary, such as new systems, training protocols, and prep workflow improvements. Maintain an organized, clean, and efficient kitchen that reflects pride and professionalism. Drive Food Cost, Inventory, Ordering, and Labor Take ownership of ordering, monthly inventory, and waste reduction strategies. Monitor food and labor costs, adjusting prep plans and staffing in line with sales and operational goals. Own BOH Staffing & Training Hire, onboard, and develop prep and line team members using a structured 30/60/90-day framework. Build a strong, flexible team through daily coaching, feedback, and cross-training. Sous Chef Development Lead and document quarterly conversations with Sous Chefs-aligning on performance, feedback, and goals. Mentor Sous Chefs in preparing and delivering QCs to their teams with clarity and confidence. Qualifications 4+ years of restaurant management experience Strong background in staffing, scheduling, and training Experience with inventory management and ordering Strong knowledge of food, beer, wine, and spirits Financial literacy: experience reviewing financial statements and reconciling Excellent organizational and communication skills A passion for hospitality and team development Entrepreneurial spirit and drive to grow something meaningful Perks + Benefits Competitive Salary: $70,000-$80,000 Health, Dental & Vision Insurance (50% employer contribution) Paid Time Off + Manager Meals Growth & Promotion Opportunities Work schedule Weekend availability Benefits Paid time off Health insurance Dental insurance Vision insurance