BOH-Sous Chef

Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes !

QUALIFICATIONS

Highly developed sense of urgency 1+ years of progressive kitchen management experience in aspirational restaurants Strong leadership and communication skills Driven to provide outstanding food and hospitality Ability to maintain a good handle on food and labor costs Proficient in wood-fired pizza and dough making Experienced with menu and recipe development, various cooking styles and techniques Food Handlers Certificate that meets local requirements Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc.

DUTIES & RESPONSIBILITIES

Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection Ability to do staff schedule and other administrative tasks as required Menu/recipe development in conjunction with the direction of culinary leadership Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Maintain clear and consistent communication to the team Develop hourly staff in all areas of professional development Manage labor to cover the needs of business while meeting labor targetsServe as a mentor to newer members of the culinary team #J-18808-Ljbffr Nineteen Twenty Four (400)