As a Sous Chef at Bian, you will be responsible for assisting in ordering product and monitoring inventory, managing employees, reporting to management, overseeing quality control of food production, and adhering to all health department regulations.

Schedule: 

▪ Five days a week; schedule will vary including weekends and holidays.

Specific Tasks: As a Sous Chef at Bian, you will be responsible for:

▪ Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low Food Costs.

▪ Assisting in the management of all Back of the House employees, including recruiting, hiring, scheduling, reviewing and terminating. Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize Labor Costs. 

▪ Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager Meetings to address these issues. 

▪ Overseeing quality control of all food production and execution.

▪ 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.

▪ Ensuring all health department standards are upheld by enforcing high sanitation standards.

▪ Availability and ability to work all of the line stations when needed.

▪ Addressing all kitchen related problems and incidences in a timely and effective manner.

Managerial Expectations: 

▪ Hospitable: We are known for exceptional customer service in all of our pursuits, and it is your job to uphold these high standards, and to find ways to go above and beyond the client's expectations.

▪ Positive, Personable, and Professional. As we all work closely together, we always want to bring positive energy to the group.   It is important to clearly, politely, directly and effectively communicate with your staff, fellow managers, corporate management, and guests.

▪ Flexible. This is of utmost importance, as the restaurant industry can be very unpredictable. Be willing to do what is asked of you if it benefits the Group as a whole, even if it isn’t exactly outlined in this job description or your expected schedule.

▪ Accountable and Responsible. We hold each other accountable to follow through on all commitments with a sense of urgency and consistency.  It is important to be accountable for your actions and to hold others accountable for theirs. As a manager, you lead by example, and being punctual, responsible, and consistent with your work ethic and personality will ensure success for you and your team.

▪ Solution Oriented. We work in an extremely fast-paced environment and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions. Having the ability to prioritize the many tasks you are responsible and complete them in order of importance and with keen attention to detail on all aspects is key.

▪ Ambitious and Self Aware. There may not be supervision or direction available at all times, so we expect you to maintain high standards for yourself without needing to be told. We look for employees who know their self-worth and are excited about their career day in and day out. It is important to continually push yourself forward by constantly learning, seeking to improve, and never resting on your laurels. It is also important that you are able to receive feedback—both positive and constructive criticism—in order to succeed, grow, and develop within your roll and continue to move forward within the company.

▪ An Ambassador of Bian. Perhaps most importantly, we expect all staff of Bian, regardless of position, to be professional, courteous, and respectful of all other restaurants in the industry. As a Bian employee, be mindful of your actions in public and know that you are representing our brand.