Bravo-Sous Chef

Brio and Bravo are renowned upscale casual dining restaurants known for their inviting atmospheres and dedication to providing exceptional food experiences. Both establishments focus on delivering vibrant culinary creations that combine traditional flavors with contemporary techniques, making them popular destinations for guests seeking quality and authenticity in every dish. These restaurants are part of a larger hospitality group that prioritizes sustainable food practices, excellent service, and the development of its team members, aiming to create a positive impact on both the local community and the environment. The brands are committed to a mission that emphasizes "Providing Good Food for the Planet" — food that tastes exceptionally good, is good for the customer, and has a positive impact on the environment. This mission shapes the culture and operations at Brio and Bravo, guiding every team member to uphold the highest standards of quality and service.

The Sous Chef (SC) position at Brio and Bravo Restaurants is a salaried, exempt role reporting directly to the General Manager. It’s a pivotal leadership role within the kitchen, responsible for managing and directing hourly kitchen staff to ensure smooth, efficient daily operations. The Sous Chef actively contributes to achieving company goals related to sales, cost control, and profitability by collaborating closely with the Executive Chef and General Manager. This role is instrumental in maintaining kitchen standards for food sanitation, quality, and consistency, as well as adhering to all applicable federal, state, and local regulations.

Key responsibilities include hiring, training, and developing team members who are productive and service-oriented, fostering a positive work environment that supports staff retention and high performance. The Sous Chef also plays a critical role in culinary program implementation and recipe adherence to ensure every dish meets the brand's expectations. Daily oversight includes ensuring kitchen equipment functionality and sanitation, enforcing health and safety standards, and supporting guest satisfaction through responsive and professional interaction. The role requires a flexible schedule to accommodate evenings, weekends, and holidays, reflecting the dynamic nature of the hospitality industry.

This position is ideal for a culinary professional with two to four years of experience in upscale casual dining operations, who values teamwork, quality control, and continuous improvement. The successful candidate will have experience with food handling and sanitation methods, proficiency in point-of-sale and computer systems, and ideally holds a ServSafe certification. Opportunities for career growth and development within the company are available as the Sous Chef gains experience and demonstrates leadership capabilities.

Brio and Bravo Restaurants emphasize teamwork, excellence, and community engagement. The Sous Chef is not only a kitchen leader but an ambassador for the brand, encouraging a welcoming atmosphere for guests and representing the company through local marketing initiatives. This role requires a balance of culinary creativity, strong administrative skills, and leadership abilities to ensure the restaurant meets its operational and financial targets while delivering an exceptional dining experience to every guest.