BOH-Sous Chef
Nineteen Twenty Four (400)
Job Description
Job Description
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 targets
Serve as a mentor to newer members of the culinary team
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