Sous Chef

Job Description

Job Description

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule

  Situated on the waterfront in historic Pawtuxet Village, Basta has been serving authentic Italian cuisine for over 30 years. We’re a high-end, yet approachable establishment dedicated to bringing quality and tradition to our community. Basta has received numerous accolades—including being named Best Restaurant in Rhode Island—but our greatest satisfaction comes from the happiness of our regulars and new guests alike.

Basta serves dinner five nights a week, with kitchen shifts running Wednesday through Sunday.  ensuring a minimum of two days off weekly. 

Basta is seeking an experienced, hands-on Sous Chef to help lead our kitchen and maintain the standards of a busy,
scratch-driven Italian restaurant.
This is a working leadership position. We are looking for someone who can lead a service, manage prep and pars,
develop cooks, maintain consistency, and take ownership of the kitchen when the Executive Chef is not present.
Basta's food is rooted in Italian cooking with a strong focus on seasonal ingredients, thoughtful technique, and consistent
execution. Our operation also includes VPN-certified Neapolitan pizza and a wood-fired oven, requiring attention to detail
and respect for established recipes and procedures.
Responsibilities
The Sous Chef will work directly with the Executive Chef to oversee daily kitchen operations, including:
• Lead and actively participate in prep and dinner service.
• Ensure all stations are properly prepped, stocked and ready before service.
• Maintain appropriate pars based on business levels while minimizing unnecessary prep and waste.
• Maintain consistency in recipes, seasoning, portioning, presentation and execution.
• Expedite and coordinate service while maintaining ticket times and communication between stations and FOH.
• Recognize problems before they affect service and respond calmly and effectively when issues arise.
• Train cooks on proper technique, recipes, station organization and Basta's standards.
• Coach employees constructively while holding the team accountable.
• Maintain a clean, organized and professional kitchen throughout the shift - not just at closing.
• Oversee proper food storage, labeling, rotation, cooling and sanitation procedures.
• Maintain particularly strong standards regarding seafood, raw products and cross-contamination.
• Assist with receiving, inventory, ordering and product rotation.
• Monitor waste, overproduction and portion control.
• Help control food and labor costs without sacrificing food quality or the guest experience.
• Communicate clearly with the Executive Chef regarding staffing, product, equipment, prep and service issues.
• Properly close and secure the kitchen and leave it prepared for the following day's operation.
Leadership Expectations
At Basta, leadership means being present and involved. The Sous Chef should be capable of stepping onto any station
when needed, helping a cook who is falling behind, correcting a quality issue immediately and keeping the kitchen
organized during a busy service.
We expect someone who:
• Leads by example rather than managing from the sidelines.
• Holds themselves to the same standards expected from the staff.
•
Is dependable and prepared.
• Communicates directly and professionally.
• Can give direction without creating unnecessary tension.
• Understands the difference between urgency and chaos.
• Notices details without needing to be reminded.
• Takes ownership rather than waiting to be told what needs to happen.
• Respects established recipes and systems while contributing ideas when appropriate.
Culinary Expectations
Candidates should have a strong foundation in scratch cooking and be comfortable working with high-quality ingredients
in a professional Italian kitchen.
Valuable experience: Italian cuisine, pasta, seafood, meat and fish cookery, sauces, seasonal vegetable preparation,
cold station, desserts, wood-fired cooking and Neapolitan pizza.
Previous Neapolitan pizza experience is helpful but not required. We can teach our dough, fermentation and oven
procedures. The willingness and discipline to follow those procedures consistently is more important.
Qualifications
Previous Sous Chef, Junior Sous Chef or strong Lead Line Cook experience in a quality-driven restaurant is preferred.
• Strong line-cooking and knife skills.
• Experience leading a busy dinner service.
• Strong organization and time-management skills.
• Knowledge of food safety and sanitation.
• Experience training and developing cooks.
• An understanding of food cost, labor, inventory, waste and portion control.
• The ability to remain composed and make good decisions under pressure.
• Reliable attendance and a strong work ethic.
What Success Looks Like
A successful Sous Chef at Basta makes the kitchen stronger when they walk into the building.
Prep is completed. Stations are organized. The staff knows what is expected. Food leaves the kitchen correctly and
consistently. Problems are addressed instead of ignored. Waste is controlled. The kitchen is clean. Communication is
clear

EEO Statement: 
Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. 

Night Owl Brands is committed to an inclusive and diverse work environment. We are a proud equal opportunity employer that welcomes and strongly encourages all races, religions, nationalities, genders, the LGTBQIA+ community, and people with disabilities to apply. Our ability to attract and retain a talented and dedicated workforce that reflects the diverse backgrounds of those we serve is what drives our success. We continue to promote an environment of continuous learning, inclusion, mutual respect, and belonging to ensure our employees feel valued, seen, and heard.