Job Title: Sous Chef
Reports To: Chef de Cuisine
Direct Reports: BOH team members as assigned
Roberta’s is hiring a chef to join a small, dedicated team. We make market driven, highly seasonal food, with a dynamic, frequently changing menu. Candidates must have proficient knife/cookery skills, organizational/time management skills, and attention to detail in a fast-paced environment. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team.
QUALIFICATIONS:
- Highly developed sense of urgency
- 2+ years of progressive kitchen management experience in aspirational restaurants
- Strong leadership and communication skills
- Driven to provide outstanding food and hospitality
- Ability to maintain a good handle on food and labor costs
- Proficient in wood-fired pizza and dough making
- Experienced with menu and recipe development, various cooking styles and techniques
- Food Handlers Certificate that meets local requirements
- Able to stand for long periods of time, lift 50+ pounds
- Must be flexible to work nights, holidays & weekends according to the needs of the business.
- DUTIES & RESPONSIBILITIES:
- Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created)
- Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection
- Ability to create a schedule, ordering, inventory, and other administrative tasks as required
- Menu/recipe development in conjunction with the direction of culinary leadership
- Help meet company objectives in sales
- Maintain standards for quality, appearance of facility/staff, and sanitation/ cleanliness
- Foster a positive, productive working environment.
- Maintain clear and consistent communication to the team
- Develop hourly staff in all areas of professional development
- Manage labor to cover the needs of business while meeting labor targets
- Serve as a mentor to newer members of the culinary team
