Clärchens Ballhaus | Sous Chef (m/w/d)

at  BHG Hospitality GmbH

CLÄRCHENS BALLHAUS

The historic Berlin institution turns 111 Fall 2024, and for this reason opens its magical doors in a fresh new light. Inside, a beautiful restaurant will emerge, telling the stories of the past decades and guiding guests through traditional German cuisine with a flair. Additionally, the historic Spiegelsaal and the Private Dining Room in the conservatory will be lovingly awakened from their winter slumber and made available to guests from near and far to continue the tradition of spectacular parties and dance.

REQUIREMENTS

• 4+ years of experience in a similar role, leading concept-driven kitchens.
• Drive internal teams to meticulously manage the physical appearance and behind-the-scenes operations of a first-class cultural institution.
• Training, development, and mentorship of in-house teams to ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards.
• Assists the Chef de Cuisine in menu development; considers the availability of raw food and ingredients, availability of skill required in preparing new menus, always upholding the high standards set for the Clärchens culinary program.
• Ensure kitchen operations can run smoothly and efficiently with a mind toward Guest, as well as employee experience.
• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies/service procedures/standards as these relate to the kitchen and culinary team.
• Implement and monitor all HACCP requirements and safety program across all kitchens.
• Under the guidance of the Chef de Cuisine; Coordinate training activities for the kitchen and other production and all back of house employees while continuously mentoring and monitoring their performance.
• Is present in the kitchen with the team during prime service periods and is working in the kitchen/prep for a majority of their scheduled time.
• Provides the Chef de Cuisine and Clärchens General Manager schedule advice on a weekly basis for culinary teams.
• Leadership and development of talent on our kitchen teams.
• Guide, develop, and implement operational excellence decisions that become scalable SOPs for property development, new concept development, and/or F&B changes within the property.
• Be prepared to outline policies, procedures, and systems to improve our business, service, retention, and magic of the Fotografiska experience.
• Fluency in Deutsch and English a plus.
  We’re seeking individuals whose virtues include kindness, diligence, punctuality and reliability. We’re on the lookout for people who face challenges with a smiling twinkle in their eye and have ideas for that little extra touch. We have plenty of room in our ranks for those of you who have your hearts wide open for all the tasks and demands, to take our diverse audience on a Clärchens journey into modern times: Open, friendly, approachable, and with a great desire for change right in the midst of tradition.
  Diversity & Representation: BHG Hospitality is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual’s age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

Our Sous Chef will help define and execute the high standards set for the Clärchens | Luna Restaurant launch, producing a high-quality seasonal, sustainable, and uniquely German focused menu with a flair. Directly reporting to the Chef de Cuisine, our Sous Chef is an important representative of the culinary leadership team. A strong emphasis is placed on candidates’ ability to train and motivate teams to take pride in products and excel beyond standards and expectations.