Brio-Sous Chef- Hourly
: Job Details :

Job DescriptionCome join our reinvigorated Brio and Bravo brands as we go back-to-basics to offer our creative, made-to-order menu with light and fresh ingredients that we all know and love across all of our premier restaurant locations now lead by the restaurant group that successfully restored the identity and operational excellence of the iconic Italian restaurant brands of Buca di Beppo and Bertucci's! Assist in managing the kitchen and kitchen personnel. Under the supervision of the Executive Sous Chef and Executive Chef directs, implements and maintains a philosophy congruent with BDI's culture, which services as a guide to all staff members. Ensures the quality of food preparation of all menu items and the proper storage and handling of all food items in accordance BDI standards state, federal, and local and health department standards. Essential Job Functions: Strives to create an operation that values BDI standards of guest service. Personally ensures that every point of contact with the guest meets or exceeds expectations and creates a lasting impression to drive repeat business. Creates and contributes to a high-energy environment that promotes maximum engagement and enjoyment for the family and the guest. Communicates in an impactful and meaningful way with managers and family members and fosters an open and respectful work environment. Understands and drives the importance of quality food and menu items as part of a memorable guest experience. Develops talented and committed family members and staff. Models and executes BDI practices throughout the entire operation creating a high-energy environment for the family and guest alike. Gathers and utilizes appropriate information and takes urgent action in correcting problems and concerns. Endure that all kitchen staff prepares items following recipes and yield guides according to departmental standards. Facilitates a professional and ethical manner that is beyond reproach. Maintain a complete knowledge of and comply with all departmental policies and procedures and service standards. Ensure proper documentation for all accidents and incidents per BDI policies and procedures reporting these incidents to the Executive Sous Chef, Executive Chef, or General Manager. Maintain a complete knowledge of all menu items, preparation methods, cooking standards, ingredients, portion sizes, garnishes, presentations, and prices. Maintain a complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges and dress codes. Ensure that all staff maintains and strictly abides by state and local health department regulations and BDI's requirements. Memorable Guest Service: Creates exemplary wow food service for every guest. Provides all guests with the same level of exceptional service. Resolves any guest dissatisfaction with high priority and urgency. Understands the impact of the guest experience from the kitchen perspective. Monitors ticket times to ensure timely and efficient service and proper food temperature for the guest. Resolves any guest dissatisfaction with high priority and urgency. Actively and sincerely engages the guests by inquiring about their dining experience. Provides feedback to all kitchen staff and family members regarding opportunities to improve guest service and promptly recognizes excellent service behaviors. Passion for the Brand: Enthusiastically promotes BDI brand inside and outside of the facility. Motivates the family to focus their energy on impressing and satisfying the guest. Maintains a driven consistent pace throughout the shift. Takes on any task regardless of roles, responsibilities, or station assignments. Faces new challenges with confidence and determination. Overcomes setbacks and works in a calm and rational fashion, even under stress or high volume situations. Proactively searches for ways to improve kitchen operations in conjunction with the Executive Sous Chef and Executive Chef. Creates a fun, rewarding and professional environment that positions BDI as the employer of choice. Supports and embraces new campaigns and concepts within the restaurant. Proactively searches for methods to improve the guests' dining experience. Acts as a representative as requested for BDI in all interactions in order to generate new business opportunities and relationships within the culinary community. Creates opportunities to make BDI a visible and positive presence in the community. Food Excellence: Facilitates and ensures consistent execution of all recipes, specifications, and safety standards. Demonstrates knowledge of product and inventory management systems and controls. Drives all aspects of the kitchen operation to create an exemplary wow food experience for every guest. Models and enforces high standards of excellence and does not allow substandard ingredients to go into dishes or allow substandard dishes to be delivered to the guest. Ensures that all aspects of the kitchen meet or exceed health and safety standards. Serves as an expert and role model on menu items throughout the operation. Takes ownership in educating service staff and managers about changes, menu campaigns, and new concepts. Family Communication and Respect: Views front of house and kitchen as a cohesive unit and understands how each impact the overall operation of the facility. Communicates ideas and expectations in a clear and impactful manner Listens openly and respectfully to others, showing concern for their needs and feelings. Facilitates and rallies the family with supportive words of encouragement. Assists other staff members as needed. Participates in an effective, productive, and motivational family meeting on a weekly basis. Makes oneself available to managers and family members to listen and discuss important issues. Developing Authentic Talent Provides direction and performance expectations to family members. Provides immediate positive reinforcement and encouragement to improve family members performance. Addresses performance problems in a firm and respectful manner and offers training or re-training to improve performance. Assists kitchen family members in the understanding of the consequences of their actions on the business. Supports and treats the staff with equal respect, while understanding their unique needs and motivations. Identifies family member's strengths and weaknesses to appropriately assign tasks and responsibilities. Supports and encourages diversity by valuing and developing family members of all backgrounds. Operational Standards of Excellence Commits and adheres to BDI standards. Leads by example, representing the company's culture, values, and guiding principles. Knows all recipes and specifications to ensure consistency of execution. Ensures that procedures are executed properly and does not allow shortcuts. Stays up to date on changes in menu items and recipes to ensure proper preparation. Uses pre and post meetings to re-educate en emphasize the operational standards. Assists the Executive Sous Chef, Executive Chef, and kitchen family members with back of house opening and closing duties according to BDI standards, ensuring all stations are ready for business. Holds all back of house family members accountable for high standards of hygiene and proper uniforms. Ensures safety, sanitation, and security policies are followed at all times. Disciplined Decision Making Displays a deep understanding of the factors that contribute to overall restaurant profitability. Takes ownership and responsibility to solve problems, resulting in a positive outcome. Assesses the impact decisions will have on the guest and the family before taking action. Confidently makes quick and effective decisions under pressure. Learns from mistakes to ensure personal growth and future effectiveness Remains open to other methods and input from managers, family members, and peers to improve decision-making skills. Personal Effectiveness Keeps the kitchen operation running in an efficient manner consistently throughout the day, even during service rushes. Manages daily priorities while planning ahead to anticipate needs; staying up-to-date on developments. Maintains composure and focus when juggling multiple tasks at once. Stays prepared and anticipates potential obstacles and opportunities. Provides sufficient guidelines and expectations to the management team to effectively guide the operation in the Executive Sous Chef's absence. Secondary Job Functions: Maintain a complete knowledge of preventative maintenance policies and procedures. Facilitate and maintain a complete knowledge of computer systems and BDI policies and procedures. Assists in the completion in a timely manner all scheduled kitchen inventories per BDI operational standards. Take physical inventory of specified high cost food items on a daily basis. Ensure all staff closing duties are completed before an employee leaves. Ensures that each kitchen work area is stocked with the specified tools, supplies and equipment o meet business demands. Rectify deficiencies with respective personnel. Ensure that recipes, production schedules, plating specifications, and photographs are current and accessible. Protect the company assets by using judgment and integrity to prevent losses or damages to the restaurant. Attend designated meetings and training sessions as directed. Other duties as assigned by supervisor. Position Requirements: (Education, Knowledge, Training, Experience, Licenses, Certifications) Bachelor's degree (B.A.) from a four-year college, university, or culinary institute, or one to two years experience and/or training; or equivalent combination of education and experience. Language Skills: Ability to read, analyze and interpret general business periodicals, documents, safety manuals, operating maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to effectively present information and respond to questions from guests, employees of the organization, and the general public. Mathematical Skills: Ability to calculate figures and amounts such as discounts, percentages, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability: Ability to calculate figures and amounts such as discounts, interests, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry. Computer Skills: To perform this job successfully, an individual should have knowledge of the Microsoft Office Suite of products. Certificates, Licenses, Registrations: ServSafe certified. Supervisory Responsibilities: This position has subordinate supervisors and non-supervisory employees that report to it. The number of subordinate supervisors and non-supervisory employees varies by location. The Line, Prep, Dish and other stations may also report to this position.