Sous Chef / Front & Back of house manager

Company Description: 

Risbo is a chef-driven, fast-casual restaurant and bar inspired by the narrative of calling Brooklyn home. Our food mirrors the beautiful borough it resides in, representing different parts of the world — first being Chef/Owner Boris' home of Paris, France. The rotisserie is an ode to Boris’ roots and some of our consciously-focused items change with seasonality — spotlighting the space along with an inclusive global playlist. Oozing impeccably good vibes amongst our vibrant guests, the energy we exude celebrates diversity and the many migrations represented on these streets and avenues. "Paris born, Brooklyn fed" is the very essence of what we believe about living here: remember where your foundation lies, and let the dreams you manifest here "feed" the BK community.

This job is for you if:
We are looking for a Sous-Chef that wants to step up! This position requires hands-on skill and knowledge of all aspects of running a busy restaurant from prep, cooking, bartending, customer service, ordering, managing employees, assisting with accounting, etc.

Food knowledge requirements:

• Basic French Culinary
• New York Food Trends.
• Basic Pastry. Sauces. Rotisserie.

What you’ll get from Risbo: 

• Base Salary of $75-80K depending on experience 
• Schedule Flexibility 
• 2 Weeks Paid Time Off 
• Complimentary Dining and Dining Discounts for you and a loved one 

Job Description:
The Sous-Chef / Manager, is responsible for ensuring a casual yet welcoming guest experience through excellent hospitality and service in alignment with Risbo’s core values. The sous/Manager partners with the owner to lead all operations of the business. The Sous-Chef / Manager MUST possess strong leadership skills, a friendly spirit, attention to detail and a passion for hospitality and building enthusiastic teams. 

Key Responsibilities:

1. Managing skills:
   ● Responsible for all BOH and FOH operations including scheduling staff.
   ● Hiring, Firing and managing staff.
   ● On Boarding and Training staff. (interview and paperwork).
   ● Oversee Front/Back of the house pre-service check list.
   ● Oversee Front/Back of the house closing checklist.
   ● Implement HACCP safety standard protocol and train staff to maintain safety
   standards.
   ● Must have Qualifying Certificate in Food Protection
   ● Boost staff morale to improve productivity.
   ● Responsible for managing email correspondence
   ● Delivery management
   ● Tough minded - When necessary, you can make the difficult decisions and
   hold team members accountable.
   ● 100% responsibility of coaching all team members in the front of the house,
   following job descriptions, processes, policies and procedures.
   ● Assumes 100% responsibility for the quality of the Guest experience.
   ● 100% commitment to follow all internal monetary control measures.
   ● 100% commitment to follow all internal product control measures, including:
   food and liquor inventories, purchases and loss prevention measures.
   ● Demonstrates 100% commitment to the team members' continued training
   and development, to maintain bench strength and engagement.
   ● Demonstrates 100% commitment to the cleanliness, sanitation and
   organization of the location.
2. Ensure that all HR practices, local labor laws, safety and sanitation protocols are upheld

Requirements: 

• 5+ years of leadership experience in restaurants and hospitality
• 1 year minimum commitment 
• Proficient knowledge of systems and processes in restaurant management 
• Strong business and financial acumen 
• Excellent work ethic with ability to work under minimal supervision 
• English fluency, Spanish and/or French knowledge is a sweet bonus! 
• Ability to work 40 hours weekly (including nights & weekends)
• Ability to lift up to 25 lbs.