Sous Chef

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