At Il Sotto / Bar Sotto, our goal is to create cuisine that is an evolution on Italian American comfort. We remain connected to Italy, but not beholden to her – experimenting with ingredients and techniques from all over the world. We feature a rotating selection of chef-driven, Italian-inspired shareables – from bar bites to primi pasta to entrées – as well as approachable ‘Chef’s Menu’ experiences. We aspire to offer a lot of room for creativity and exploring in a collaborative, supportive environment.

The Sous Chef role will co-lead the Sotto kitchen team and be the #2 to Chef Steve Mendez. They will co-develop menu, build a team, and organize for a full opening in October 2024 (~100 seats total). They will coordinate with floor, event, and beverage managers to execute both daily and special event food service. They share accountability for recipe development, ordering, inventory, scheduling, staffing, and training.

Please note: We are currently open and cooking in a limited capacity. We are maintaining a small operating presence throughout the renovations via our other restaurant space in the building. The Sous Chef will be scheduled for (5) 10-hour shifts for approximately 50 hours a week with an expected schedule of Tuesday – Saturday, to start.

Ideal Candidate will be:

• A strong people leader
• Experienced in a diverse range of cuisines, including Italian/Italian-American cuisine
• Proficient with key systems (Microsoft 365, Toast POS, MarginEdge, 7shifts, Resy)
• Excellent communication skills
• Excited for a role with lots of responsibility and an opportunity to open a small/mid-sized restaurant

Essential Duties and Responsibilities:

• Develop, collaborate, and execute food menus.
• Ensure proper costing, consistency, and quality of all food dishes.
• Enforce all labor laws (federal, state and local) are adhered to with schedule.
• Ensure kitchen and employees meet state and local requirements for certification and sanitation.
• Maintain a clean, organized, and safe kitchen.
• Coordinate and communicate with all other restaurant managers.
• Manage all kitchen team, including delegating appropriately to Prep Cooks and Line Cooks.
• Build and maintain positive culture, relationships, and collaboration within the culinary team.
• Monitor and maintain dish taste and plating to set standards.
• Train and develop new and existing kitchen team.
• Manage kitchen ordering and receiving.
• Manage inventory of kitchen products.
• Manage the schedule for hourly team members; ensure proper staffing for productivity and high standards of quality.
• Serve as a role model, lead by example, and demonstrate our Values.
• FOH team food knowledge and training in tandem with FOH management.
• Sous Chefs must have short, daily meetings with the other Chef(s) to plan the day.
• Sous Chefs must have short, daily meetings with their Prep and Line Cooks to plan the day.
• Sous Chefs should be scheduled for 50 hours weekly. Your schedule is to be posted in the scheduling system. Our expectation is you will work (5) days a week for (5) 10-hour shifts. Admin work is expected to be completed during scheduled time and while in the building, unless you prefer otherwise.

Qualifications (Required):

• Ability to get along with others - pleasant personality and neat, clean appearance
• At least 18 years of age and legally allowed to work in the United States
• Ability to follow verbal instructions well and accept constructive feedback on job performance
• Ability to communicate scheduling needs, equipment issues, and any other concerns with the Chef and/or other Manager on Duty
• Willingness to work nights and weekends regularly
• Willingness to work flexible and irregular hours
• Ability to lift and carry up to 30-50 pounds frequently while moving up and down stairs
• Ability to work standing on your feet for up to 8-10 hours daily
• Ability to perform tasks in a timely and efficient manner with a focus on quality
• Ability to perform more than one task at a time and prioritize
• Ability to move and work fast, but also be thoughtful and gentle as to not break plate and glassware
• Ability to go up and down up to 3 flights of stairs as needed to perform tasks
• Ability to reach up to 6 feet overhead (can use crate) or bend over and stoop to the ground while cleaning
• Ability to work in spaces with slick, often wet floors in a careful manner
• Ability to work in a confined, crowded, fast-moving space with high noise and light levels

Compensation

Salary Range: $50-65K (based on experience and qualifications).