Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Employee assistance program
Career Development
Job Description
Brio/Bravo is a well-established upscale casual dining restaurant brand known for its commitment to providing exceptional food and dining experiences. With a focus on quality, sustainability, and guest satisfaction, Brio/Bravo combines sophisticated culinary techniques with environmentally conscious practices to deliver meals that are not only delicious but also represent good value and care for the planet. The company has a strong mission to provide food that tastes exceptionally good, is remarkably healthy, offers great value, and positively impacts the environment, which is reflected in all aspects of its operations from sourcing ingredients to kitchen procedures and guest interaction.
The Sous Chef role at Brio/Bravo is a salaried, exempt position reporting to the General Manager and is crucial for the success of kitchen operations in the restaurant. This leadership position involves overseeing the daily activities of the kitchen staff, ensuring high standards for food quality, sanitation, and service are consistently met. The Sous Chef assists in achieving company goals related to sales, cost control, and profitability by participating in forecasting, scheduling, and managing inventory efficiently. Additionally, this role requires partnering with the Executive Chef to innovate and improve kitchen procedures, contributing to overall business success.
A large part of the Sous Chef's responsibilities revolves around managing the culinary team to maintain recipe adherence, food preparation, and presentation standards. The role demands a strong knowledge of food safety regulations and sanitation practices to guarantee the quality and safety of all dishes served. The Sous Chef also fosters a positive work environment by hiring, training, and developing kitchen staff, ensuring ongoing development and motivation of the team.
This position emphasizes guest service, where the Sous Chef represents the company's mission statement and encourages team members to deliver attentive and exceptional service. The Sous Chef regularly interacts with guests to respond to feedback and enhance the dining experience. Being a proactive community ambassador through local marketing events and outreach is also expected.
Beyond kitchen management and guest interaction, the Sous Chef must ensure compliance with all federal, state, and local laws, along with company policies including wage and hour laws, reporting, and recordkeeping. They are responsible for completing administrative tasks and supporting operational objectives set by management and the restaurant support center.
Successful candidates will have 2-4 years of experience in upscale casual dining, proficiency in food handling, point-of-sale systems, and basic accounting principles, as well as the ability to work flexible hours including evenings, weekends, and holidays. Preferred qualifications include ServSafe certification, associate degree, and strong computer skills. This is an excellent opportunity for culinary professionals looking to advance their leadership skills within a reputable brand that values quality, sustainability, and guest satisfaction.
The Sous Chef role at Brio/Bravo is a salaried, exempt position reporting to the General Manager and is crucial for the success of kitchen operations in the restaurant. This leadership position involves overseeing the daily activities of the kitchen staff, ensuring high standards for food quality, sanitation, and service are consistently met. The Sous Chef assists in achieving company goals related to sales, cost control, and profitability by participating in forecasting, scheduling, and managing inventory efficiently. Additionally, this role requires partnering with the Executive Chef to innovate and improve kitchen procedures, contributing to overall business success.
A large part of the Sous Chef's responsibilities revolves around managing the culinary team to maintain recipe adherence, food preparation, and presentation standards. The role demands a strong knowledge of food safety regulations and sanitation practices to guarantee the quality and safety of all dishes served. The Sous Chef also fosters a positive work environment by hiring, training, and developing kitchen staff, ensuring ongoing development and motivation of the team.
This position emphasizes guest service, where the Sous Chef represents the company's mission statement and encourages team members to deliver attentive and exceptional service. The Sous Chef regularly interacts with guests to respond to feedback and enhance the dining experience. Being a proactive community ambassador through local marketing events and outreach is also expected.
Beyond kitchen management and guest interaction, the Sous Chef must ensure compliance with all federal, state, and local laws, along with company policies including wage and hour laws, reporting, and recordkeeping. They are responsible for completing administrative tasks and supporting operational objectives set by management and the restaurant support center.
Successful candidates will have 2-4 years of experience in upscale casual dining, proficiency in food handling, point-of-sale systems, and basic accounting principles, as well as the ability to work flexible hours including evenings, weekends, and holidays. Preferred qualifications include ServSafe certification, associate degree, and strong computer skills. This is an excellent opportunity for culinary professionals looking to advance their leadership skills within a reputable brand that values quality, sustainability, and guest satisfaction.
Job Requirements
- High school education or equivalent
- 2-4 years experience in upscale casual restaurant operations
- ServSafe certification preferred
- Ability to work a flexible schedule including evenings, weekends, and holidays
- Ability to read, write and speak English fluently
- Ability to perform basic math calculations and understand fundamental accounting principles
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
- Associate degree preferred
- Proficiency in Microsoft Office
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
- 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
- Respond to Guest feedback in a prompt, thorough and positive manner
- Go above and beyond to accommodate Guests’ requests and encourage same from kitchen staff
- Utilize established interviewing guidelines to identify applicants with a focus on food quality
- Provide daily coaching and teaching to develop skills of the hourly kitchen staff
- Complete administrative requirements and meet all reporting deadlines established by the GM, District Partner, or Restaurant Support Center
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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