Bravo-Executive Chef

West Homestead, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Fixed Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

training programs

Job Description

BBRG (Bravo Brio Restaurant Group) is a leading restaurant company renowned for its authentic Italian dining experience and commitment to delivering uncompromising quality to every guest at every meal. As a well-established player in the casual dining segment, BBRG prides itself on creating a warm, fun, and inviting atmosphere where guests can enjoy great-tasting Italian food prepared with passion and expertise. The company focuses heavily on not only maintaining high standards of food quality and consistency but also ensuring operational profitability and efficiency. BBRG's dedication to guest satisfaction is evident through its continuous efforts to improve food quality, guest experience, and overall restaurant operations, emphasizing safety, sanitation, and employee development.

The Executive Chef role at BBRG is a dynamic leadership position that goes beyond cooking to encompass full back-of-house operational management. This role is key to creating lifetime guests by consistently delivering superior food quality and an outstanding dining experience. The Executive Chef leads the kitchen team in a fun, safe, and profitable environment while ensuring rigorous compliance with safety and sanitation standards. Responsibilities include hiring, training, and retaining talented kitchen staff, coaching employees to improve culinary skills, and maintaining the highest food quality and presentation standards. The Executive Chef also manages operational efficiency and the financial success of all back-of-house functions, including overseeing labor costs, waste control, ordering, inventory management, and ensuring the kitchen operates within budget to maximize EBITDA.

In this position, the Executive Chef works closely with all levels of management and staff, utilizing guest feedback, food review trackers, and inventory systems to drive continuous improvements. They are responsible for conducting regular menu tastings, line checks, and pre-shift meetings to ensure readiness, quality, and safety. Leadership in this role extends to fostering a positive and professional environment where staff feel motivated, trained, and supported. The Executive Chef is expected to play a key role in recruiting the best talent and developing confident and capable trainers within the team. Moreover, this role involves maintaining clear and open communication, holding managers and chefs accountable for performance, and embodying the company's mission and values to drive an exceptional guest experience and team culture.

This full-time leadership role requires a highly organized, skilled culinary professional with a passion for authentic Italian cuisine and operational excellence. BBRG offers a rewarding work environment where culinary creativity, teamwork, and business acumen combine to create a vibrant dining destination for guests. The Executive Chef position is ideal for someone eager to lead a talented culinary team, optimize kitchen operations, and contribute meaningfully to the company’s ongoing success and growth in the competitive restaurant industry.

Job Requirements

Education level equivalent to culinary degree or relevant experience
Proven leadership experience in a kitchen setting
Ability to manage food quality safety and sanitation standards
Familiarity with inventory management and ordering systems
Excellent communication and interpersonal skills
Strong organizational and multitasking abilities
Passion for Italian cuisine and hospitality service
Flexibility to work varied shifts including evenings and weekends

Job Qualifications

Proven experience as an Executive Chef or similar role in restaurant or food service industry
Strong team management skills with ability to motivate and lead diverse culinary team
Extensive knowledge of food preparation techniques cooking methods and presentation styles
Familiarity with inventory management systems and best practices
Excellent organizational skills and ability to multitask in fast-paced environment
Strong communication skills for effective collaboration with staff
Culinary degree or equivalent experience preferred but not mandatory

Job Duties

Create lifetime guests by delivering uncompromising quality service to each guest at each meal each and every day
Ensure the highest level of food quality and consistency in a clean safe profitable and fun environment
Lead the chef family in the preparation of great-tasting Italian food
Responsible for operational efficiency and EBITDA of all back of house functions
Hire the best BOH employees
Train and retain new and experienced employees and consistently develop their skills in cooking food preparation safety and sanitation
Set and maintain standards within the BOH to improve execution and production of great-tasting Italian food
Utilize food-related review tracker and guest feedback to improve guest satisfaction and food quality
Ensure all BOH opening and closing duties are performed to company standards
Ensure employees are on time and ready for their shift
Use NBO for ordering preparation and stocking to match projected guest counts
Direct and coach managers and employees during food production and line setup
Conduct regular menu tastings to ensure flavor appearance consistency and texture
Conduct or delegate line checks to ensure food equipment and personnel are safe and ready
Ensure safety sanitation and security policies are followed and provide regular training
Conduct BOH preshifts and participate in FOH preshifts
Source interview and select BOH employees adhering to work attire standards
Develop chef team through feedback and coaching
Provide training and cross-training for BOH employees
Select train and develop certified trainers using current training materials
Ensure timely performance reviews and coaching
Adhere to wage and raise guidelines
Communicate recipes and procedures to management and staff
Schedule and manage employee time and workload to control labor costs
Implement solutions to control waste and food costs using NBO
Conduct or delegate inventories and order based on usage and forecasts
Receive and properly store products ensuring accuracy and rotate inventory using FIFO
Update NBO regularly to meet quality and efficiency goals
Demonstrate teamwork and create lifetime guests resulting in sales increases and EBITDA
Model understanding passion and belief in company mission
Participate in weekly manager meetings
Hold managers chefs and staff accountable for results and foster open communication
Provide feedback and training to improve performance
Take appropriate action when performance does not meet standards
Demonstrate practical knowledge problem-solving and decision-making skills
Ensure managers chefs and staff have tools to do their job correctly
Create a fun rewarding and professional environment