Bravo-Executive Sous Chef

Earl Enterprise; Pennsylvania; On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player in the restaurant sector is seeking a passionate Executive Sous Chef to join their dynamic team. In this role, you will lead the culinary team to deliver exceptional Italian cuisine while ensuring the highest standards of food quality and safety. Your leadership will be instrumental in creating a welcoming environment for guests and developing a skilled back-of-house team. If you thrive in a fast-paced kitchen and are dedicated to culinary excellence, this opportunity is perfect for you. Join a company that values quality and teamwork, and make a lasting impact on the dining experience.

Qualifications

• Proven experience in a culinary leadership role, preferably in Italian cuisine.
• Strong ability to train and develop kitchen staff.

Responsibilities

• Lead the chef team to ensure high-quality food and service.
• Hire, train, and retain BOH employees to maintain operational standards.

Skills

Culinary Skills

Team Leadership

Food Safety

Operational Efficiency

Customer Service

Education

Culinary Degree

Management Experience

Tools

NBO (New Business Operations)

Job description

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Description
When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients!

Our Mission is to provide Good Food for the Planet with food that is an exceptionally GOOD tasting, remarkably GOOD for you, you feel GOOD afterward, a GOOD everyday value, and GOOD for the environment.

Requirements

POSITION GOALS & RESPONSIBILITIES:

1. Goal: Create lifetime guests by delivering uncompromising quality service... to each guest...at each meal...each and every day. Ensures the highest level of food quality and consistency in an environment that is clean, safe, profitable, and fun. Leads the chef team in the preparation of great tasting Italian food. Responsible for operational efficiency and EBITDA of all back of house functions. Hires the best BOH employees. Trains and retains new and experienced employees and consistently develops their skills in cooking, food preparation, safety and sanitation.

Specific Position Responsibilities:

1. Sets and maintains standards within the BOH in order to continually improve the execution and production of great tasting Italian food.
2. Seeks out and utilizes food related review tracker and guest feedback results and takes the appropriate actions to continually improve guest satisfaction and overall food quality.
3. Ensures all BOH opening and closing duties are performed according to BBRG daily standards, ensuring all stations in the kitchen are ready and that the appearance and hygiene of all BOH employees meet BBRG standards.
4. Ensures all employees are on time and ready to begin their shift.
5. Using NBO to ensure ordering, preparation, and stocking match projected guest counts.
6. Directs and coaches managers and employees during food production and line set up to ensure all recipes and procedures are followed consistently.
7. Conducts regular menu tastings to ensure correct flavors, appearance and consistency, and texture.
8. Ensures safety, sanitation, and security policies are followed at all times and provides regular employee, manager, and chef training in these areas.
9. Conducts BOH pre-shifts and participates in FOH pre-shifts.
10. Sources, interviews and selects outstanding BOH employees and ensures all employees adhere to BBRG work attire standards.
11. Develops the chef team and staff through ongoing written and verbal feedback and one on one coaching.
12. Provides training, cross-training and development for new and experienced BOH employees.
13. Ensures all BOH performance reviews and employee performance counseling and coaching happen on a timely basis.
14. Ensures all recipes and procedures are updated and communicated to the entire management team and staff.
15. Ensures the scheduling and management of employee time and workload to ensure high-quality food, lifetime guests, and labor costs at or below budget.
16. Develops and implements solutions to control waste and food costs using NBO.
17. Demonstrates strong teamwork with all management family members creates lifetime guests resulting in sales increases and EBITDA.

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Restaurants