Bravo-Sous Chef

POSITION SUMMARY
A Brio/Bravo Sous Chef (SC) is a salaried, exempt Team Member who reports directly to the General Manager (GM). The SC actively contributes to the success of the kitchen in the assigned restaurant, including leading and directing the work of the hourly staff in daily operations. Key responsibilities include:

-Help achieve Company goals for Sales, Cost Control and Profitability
-Uphold the highest standards for food sanitation and quality
-Hire, train and develop productive and service-oriented Team Members
-Comply with all Federal, State, and local laws, as well as company policies and procedures

Specific Areas of Responsibility

Financial Performance
• Follow established fiscal and operational guidelines to meet Company sales goals
• Utilize all forecasting systems for food production, inventory, labor, and scheduling
• Partner with the Executive Chef to develop initiatives that increase kitchen efficiencies
• Limit turnover costs by creating a positive and rewarding work environment

Culinary Responsibilities
• Manage the performance of the hourly staff to drive efficient execution of all kitchen operations
• Support and implement all company culinary programs
• Consistently enforce standards for recipe adherence, food preparation, production, and presentation
• Comply with all health code regulations and ensure the highest standards for food safety and handling
• Regularly communicate any “spec” changes to kitchen staff
• Maintain functionality and sanitation standards of all kitchen equipment

Guest Service
• Embrace company’s Mission Statement to be “Provide Good Food for the Planet. Food that is exceptionally GOOD tasting; remarkably GOOD for you; you feel GOOD afterward; a GOOD everyday value; GOOD for the environment” and ensure all Team Members do the same
• Respond to Guest feedback in a prompt, thorough and positive manner, and use it to re-train and develop Team Members
• Go “above and beyond” to accommodate Guests’ requests and encourage same from kitchen staff
• Interact with Guests on a regular basis and serve as an ambassador in the community through local marketing opportunities

Staffing and Employee Relations
• Utilize established interviewing guidelines to identify applicants with a focus on food quality
• Ensure thorough training and communication of all Company initiatives
• Provide daily coaching and teaching to develop skills of the hourly kitchen staff
• Model and maintain a work environment free of harassment and discrimination
• Apply disciplinary process fairly and consistently, and respond promptly to Team Member concerns
• Ensure the safety of all Team Members by following security procedures and providing thorough instruction on all kitchen equipment

Administration and Compliance
• Complete administrative requirements and meet all reporting deadlines established by the GM, District Partner, or Restaurant Support Center
• Ensure compliance with Federal, State, and local laws with regard to recordkeeping, reporting, and wage and hour guidelines
• Communicate and enforce company policies and procedures established in SOP’s, Team Member Handbook, and other Company materials

QUALIFICATIONS
• 2-4 years experience in “upscale casual” restaurant operations
• High School education or equivalent, additional coursework in restaurant management preferred
• Working knowledge of food handling and sanitation practices, point-of-sale, and computer systems
• “ServSafe” certification preferred
• Ability to work a flexible schedule to include evenings, weekends, and holidays
• Ability to read, write and speak English fluently
• Ability to perform basic math calculations and understand fundamental accounting principles

SKILLS & ABILITIES
Education: Associate degree preferred
Experience: Two to four years related experience
Computer Skills: Word Processing and spreadsheets, proficiency in Microsoft Office
Certificates & Licenses