Sous Chef

Company Description

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

Nada: Craveable Mexican cuisine made from scratch with unique twists on the classics with an emphasis on quality. We want our guests to escape the ordinary with a bright, bold, and hip space where friends can meet to enjoy tacos, small plates, and more with a menu designed for sharing or sampling different flavors on your own.

Sous Chef Responsibilities

Assists Executive Chef with full lifecycle of hourly team members - interview, hire, schedule, train, and provide critical feedback for dishwashers, expo, prep, and line cooks

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

Regular line checks to ensure equipment functioning properly, safe temperature holding, looking/tasting for product quality and consistency

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 and escalate larger issues to the Executive Chef

Report team member injuries sustained on the job, provide basic first aid

Qualifications

2 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

 Benefits

Competitive starting salary

Weekly pay

Paid vacation

Closed major holidays

Great Medical | Dental | Vision | Life Insurance Options

Company-paid short-term & long-term disability benefit

House account for dining

Parental Leave

Employee Assistance Program (EAP)