Executive Sous Chef Sotto

Boca Restaurant Group•Cincinnati, OH

13d•$70,000 - $70,000

About The Position

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.

Requirements

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

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