Bravo-Sous Chef

Huntsville, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

401(k) retirement plan

Paid Time Off

Employee Discounts

Training and development programs

Employee wellness programs

flexible scheduling

Job Description

Brio/Bravo is a renowned restaurant group known for offering upscale casual dining experiences that emphasize high-quality food and exceptional service. With locations across the United States, Brio and Bravo Italian Kitchens are committed to providing guests with a memorable dining atmosphere that combines traditional Italian fare with modern culinary techniques and contemporary decor. The company upholds a strong focus on sustainability, responsible sourcing, and delivering meals that are both good for the planet and good for the palate. Brio/Bravo restaurants emphasize a team-oriented culture where employees are valued and developed to contribute to the company's ongoing success. The company is dedicated to maintaining high standards for food safety, guest satisfaction, and operational efficiency while fostering a positive work environment for all team members.

The Sous Chef (SC) position at Brio/Bravo is a salaried, exempt role that directly supports the General Manager in achieving the kitchen's operational goals. This role is crucial in leading the cuisine team and ensuring seamless daily kitchen operations. The Sous Chef plays an instrumental role in driving sales, controlling costs, and maximizing profitability by managing staff, inventory, and food preparation processes with precision. The ideal candidate will have 2 to 4 years of experience in upscale casual restaurant settings and be adept at leading kitchen personnel, ensuring adherence to company culinary programs, and maintaining food quality and sanitation standards. This role also involves a strong guest service component, including acting as an ambassador for the brand by interacting with guests and promptly addressing feedback.

Key responsibilities include hiring, training, and motivating hourly kitchen staff, developing programs to enhance kitchen efficiency in collaboration with the Executive Chef, and enforcing all health codes and sanitation practices. The Sous Chef also supports financial performance by utilizing forecasting systems for labor scheduling, food production, and inventory management. Additionally, the position requires administrative compliance with federal, state, and local laws, and company policies related to recordkeeping, wage and hour guidelines, and team member relations. This role demands a flexible schedule including evenings, weekends, and holidays, and requires the ability to effectively communicate both with the team and guests. Preferred qualifications include ServSafe certification and proficiency with point-of-sale and computer systems. Existing skills in basic accounting principles, Microsoft Office, and familiarity with restaurant management practices are also advantageous. Overall, this position offers an excellent opportunity for individuals passionate about culinary leadership within a dynamic and growth-oriented restaurant environment.

Job Requirements

High school diploma or equivalent
2-4 years of experience in upscale casual restaurant operations
Working knowledge of food handling and sanitation practices
Ability to work a flexible schedule including evenings, weekends and holidays
Ability to perform basic math calculations
Ability to read, write and speak English fluently
Preferred ServSafe certification
Basic computer skills including familiarity with point-of-sale systems

Job Qualifications

2-4 years experience in upscale casual restaurant operations
High school education or equivalent, additional coursework in restaurant management preferred
Working knowledge of food handling and sanitation practices, point-of-sale and computer systems
ServSafe certification preferred
Ability to work a flexible schedule to include evenings, weekends and holidays
Ability to read, write and speak English fluently
Ability to perform basic math calculations and understand fundamental accounting principles

Job Duties

Help achieve company goals for sales, cost control and profitability
Uphold the highest standards for food sanitation and quality
Hire, train and develop productive and service-oriented team members
Comply with all federal, state and local laws, as well as company policies and procedures
Follow established fiscal and operational guidelines to meet company sales goals
Utilize all forecasting systems for food production, inventory, labor and scheduling
Partner with the executive chef to develop initiatives that increase kitchen efficiencies
Limit turnover costs by creating a positive and rewarding work environment
Manage the performance of the hourly staff to drive efficient execution of all kitchen operations
Support and implement all company culinary programs
Consistently enforce standards for recipe adherence, food preparation, production and presentation
Comply with all health code regulations and ensure the highest standards for food safety and handling
Regularly communicate any spec changes to kitchen staff
Maintain functionality and sanitation standards of all kitchen equipment
Embrace company’s mission statement to be “Provide Good Food for the Planet. Food that is exceptionally good tasting
remarkably good for you
you feel good afterward
a good everyday value
good for the environment” and ensure all team members do the same
Respond to guest feedback in a prompt, thorough and positive manner, and use it to re-train and develop team members
Go “above and beyond” to accommodate guests’ requests and encourage same from kitchen staff
Interact with guests on a regular basis and serve as an ambassador in the community through local marketing opportunities
Utilize established interviewing guidelines to identify applicants with a focus on food quality
Ensure thorough training and communication of all company initiatives
Provide daily coaching and teaching to develop skills of the hourly kitchen staff
Model and maintain a work environment free of harassment and discrimination
Apply disciplinary process fairly and consistently, and respond promptly to team member concerns
Ensure the safety of all team members by following security procedures and providing thorough instruction on all kitchen equipment
Complete administrative requirements and meet all reporting deadlines established by the GM, district partner or restaurant support center
Ensure compliance with federal, state and local laws with regard to recordkeeping, reporting and wage and hour guidelines
Communicate and enforce company policies and procedures established in SOP’s, team member handbook and other company materials