Executive Sous Chef Sotto

Eatdrinknada; Cincinnati (OH); On-site; USD 70,000 - 81,000; Full time

Job summary

A leading restaurant group in Cincinnati is seeking an Executive Sous Chef to oversee kitchen operations, manage a team, and ensure high standards in food safety and quality. Ideal candidates will have over 3 years of experience, strong knife skills, and a Servsafe certification, contributing to a supportive and positive work culture. This position offers a competitive salary with benefits, including paid vacations and insurance options.

Benefits

Paid vacation

Weekly pay

Closed major holidays

Great Medical | Dental | Vision | Life Insurance Options

Company-paid short-term & long-term disability benefit

House account for dining

Parental Leave

Employee Assistance Program (EAP)

401(k) program

Qualifications

• 3+ years of experience in fast-paced scratch kitchens.
• Proficient in math conversions for recipes.
• Experience making stocks and sauces.

Responsibilities

• Supervise a team of 2-20 members adhering to company standards.
• Train new employees and ensure recipe adherence.
• Manage food inventory and vendor relationships efficiently.

Skills

Knife skills

Interpersonal skills

Communication skills

Butchery skills

Education

Servsafe certification

Job description

Job Details

Job Location: Cincinnati, OH

Position Type: Full Time

Salary Range: $70000.00 Salary/year

Description

Company Description

Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA — Blowing People Away. It’s what’s at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values:

Generosity: We give without expectation

Humility: We act in modesty and think of others first

Be a Joy to Work With: We create happiness and live in positivity

Do the Right Thing: We act conscientiously, just like mom taught us

Get Sh!t Done: We work hard and never cut corners

Never Stop Learning: We strive to always improve

Spirit of Hospitality: We treat our guests like family

Sotto: Our Italian concept in Cincinnati, nestled away in a space that screams comfort, authenticity, and pasta! To pay homage to the ancient brick and mortar, Chef Falk developed the Sotto concept. Tenacious and restrained, hardcore and heartfelt, we practice the tradition of generations of chefs in an underground hideaway. Our menu is fire, meat, wheat, and above all, Italian.

Executive Sous Chef Responsibilities

+ Assists with full lifecycle of hourly team members - interview, hire, schedule, train, and provide critical feedback for dishwashers, expo, prep, and line cooks

+ Leads by example to promote company culture and core values. Adhere to company policies, practices and guidelines, passion for teaching, and consistent and transparent feedback

+ Supervise 2-20 person team to ensure labor utilization, sanitation, food storage and rotation, food handling, equipment safety, and delegation of duties

+ Ensuring local Health Department regulations are enforced by maintaining high standards for security, safety, cleanliness, and sanitation

+ Provides hands-on training for new employees and cross-training for strict recipe adherence, fast and clean execution of line builds during service

+ Executes regular line checks to ensure equipment functioning properly, safe temperature holding, looking/tasting for product quality and consistency

+ Reports facilities/equipment that need repair to the Executive Chef

+ Presents pristinely plated dishes during pre-service to promote FOH food knowledge, must be able to field questions from team members about preparation

+ Analyze anticipated guest counts, manage food inventory, analyze product mix, develop prep lists, purchase ingredients, manage vendor relationships, receive orders in accordance with company guidelines, files invoices timely

+ Address personnel issues that arise through coaching and counseling, escalate larger issues to the Executive Chef

+ Report team member injuries sustained on the job, provide basic first aid

Qualifications

Qualifications

+ 3+ years sous chef experience in fast paced scratch kitchens

+ Servsafe certification or equivalent

+ Math conversion for recipes

+ Excellent knife skills, including meat/fish butchery

+ Experience making stocks & sauces

+ Strong interpersonal & communication skills, experience with people management

+ Servant style leadership

Benefits

+ Competitive starting salary

+ Weekly pay

+ Paid vacation

+ Closed major holidays

+ Great Medical | Dental | Vision | Life Insurance Options

+ Company-paid short-term & long-term disability benefit

+ House account for dining

+ Parental Leave

+ Employee Assistance Program (EAP)

+ 401(k) program