Bravo-Sous Chef

Albuquerque, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee Discounts

Job Description

Brio and Bravo are established upscale casual dining restaurant brands known for their commitment to providing high-quality food and exceptional guest experiences. These restaurants emphasize a menu built on freshness, flavor, and sustainability, striving to offer guests food that is exceptionally good tasting, remarkably good for them, a good everyday value, and good for the environment. Owned by a well-respected hospitality company, Brio and Bravo pride themselves on maintaining a positive work environment that supports team development and operational excellence. Both brands focus on delivering consistent culinary innovation while adhering to strict standards of food safety, sanitation, and regulatory compliance. A Sous Chef position at Brio/Bravo is a salaried, exempt role designed for individuals who are passionate about culinary arts and leadership, offering ample opportunity to develop a rewarding career in the foodservice industry.

The Sous Chef (SC) plays a vital leadership role within the kitchen by directly supporting the General Manager and partnering with the Executive Chef to ensure smooth and efficient operations. This position requires the candidate to lead, train, and motivate hourly kitchen staff to execute day-to-day culinary operations with precision and quality. The SC is responsible for managing kitchen performance and ensuring all food preparation and presentation meet the company’s exacting standards. Attention to detail in food sanitation and safety is paramount, and the SC must enforce compliance with federal, state, and local health codes. In addition, the SC assists in driving financial performance by adhering to fiscal guidelines related to sales, labor, inventory, and food production forecasting. The role involves collaborating with leadership to develop initiatives that increase kitchen efficiencies and reduce turnover costs by fostering a positive and rewarding work environment.

Guest service is another critical component of the Sous Chef’s responsibilities. The SC embodies the company’s mission to provide guests with exceptional food and dining experiences, responding thoughtfully to guest feedback and encouraging kitchen staff to exceed guest expectations. The Sous Chef acts as an ambassador for the restaurant within the community and supports local marketing opportunities to build brand loyalty.

Furthermore, the role encompasses staffing and employee relations, including hiring qualified applicants, providing training on company programs and initiatives, and managing team dynamics with fairness and professionalism. The Sous Chef maintains a safe, harassment-free work environment and responds promptly to team member concerns. Administrative duties include completing reporting and administrative tasks promptly, ensuring compliance with labor laws and company policies, and supporting overall restaurant operations. This comprehensive role requires a candidate with strong leadership skills, relevant culinary experience, a flexible work schedule, and a commitment to excellence in food quality and customer service.

Job Requirements

High school education or equivalent
2-4 years 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 read, write and speak English fluently
Ability to perform basic math calculations

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
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 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