Junior Sous Chef

JUNIOR SOUS CHEF'S RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

• Oversee prep and cooking on all stations, assisting line cooks, as needed
• Ensure that all procedures and recipes are properly executed
• Assist with managing inventory & costs
• Manage line cooks and prep teams, including training, coaching, and disciplining
• Assist in ordering all products based on par systems and inventory management and oversee all ordering and inventory to ensure low food costs
• Assist the management including recruiting, hiring, scheduling, reviewing and terminating
• Manage staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs.
• Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise. Participate in Manager meetings to address these issues. 
• Oversee quality control of all food production and execution  
• Develop unique and visually appealing plating designs for new dishes
• Create new menu items upon guest requests and seasonally and record the recipes of these menu items for consistent replication
• Ensure all health and safety standards are upheld by enforcing high sanitation standards 
• Address all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintain inventories with purchaser
• Possess knowledge and understanding of the Purchase and Loss Statement on a monthly basis  
• Continually work through R&D process with Chef de Cuisine to further dishes on the menu  
• Report directly to the Chef de Cuisine 

QUALIFICATIONS:

• Genuinely hospitable and caring of each and every guest's experience
• 1-3 years' experience in a comparable role
• Must have Day / Night / Weekend availability

PHYSICAL REQUIREMENTS:

• Ability to lift 10- 20lbs, if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant

BENEFITS & PERKS: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, commuter benefits, 401(k) program, career mentorship and growth potential, and dining incentives across our 20 establishments!

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!

More detail about BRG at the Hoxton Williamsburg part of BOKA Restaurant Group, please visit https://culinaryagents.com/entities/336389-BRG-at-the-Hoxton-Williamsburg