Brio-Executive Chef

Gilbert, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Job Description

Our restaurant is a vibrant family-oriented Italian dining establishment renowned for serving fresh, prepared-to-order classic dishes inspired by regional Italian recipes. We pride ourselves on welcoming guests with warm smiles and offering them an authentic Italian meal experience akin to a lively family gathering. Our establishment cultivates a comforting and inviting atmosphere where each guest feels like part of our extended family. The backbone of our service excellence lies in nurturing our team members just as carefully as we nurture our dishes, ensuring a cohesive and motivated workforce dedicated to excellence in culinary delivery and guest satisfaction.

We are currently seeking a skilled Back of House (BOH) Manager to join our dynamic team. This pivotal role involves leading the kitchen team to provide high-quality Italian cuisine consistently while maintaining a safe, clean, and efficient work environment. The BOH Manager is responsible for overseeing all back of house operations, including managing food quality, operational efficiency, staff training, and financial performance related to food cost and labor. The ideal candidate will have strong leadership abilities and a passion for Italian culinary traditions, ensuring both guest satisfaction and team development at every level.

The primary goal for this position is to create lifetime guests by delivering uncompromising quality and service in every meal served. You will lead our chef family in preparing delicious Italian food that reflects our classical recipes and standards. You will ensure operational excellence, meet EBITDA objectives, and recruit, train, and retain top-tier BOH employees. Your leadership will foster an environment that is not only profitable and safe but also fun and rewarding for all team members. Ultimately, your focus will be on maintaining high food quality standards, controlling costs, and motivating your team to excel.

Responsibilities include setting and upholding kitchen standards, utilizing guest feedback to enhance food quality, managing inventory and ordering processes efficiently, and ensuring compliance with all safety and sanitation policies. You will conduct menu tastings, pre-shift briefings, and provide continuous coaching and development for both new and experienced employees. Collaboration with the management team is essential to maintaining consistent communication and operational synergy.

As a BOH Manager, you will also be accountable for monitoring team performance, administering performance reviews, and fostering a work environment that promotes professional growth and job satisfaction among chefs and kitchen staff. You will effectively manage labor and food costs, striving to align scheduling and workload with financial targets. Your efforts in team leadership will directly influence guest satisfaction, driving favorable reviews and repeat visits while supporting business profitability.

This leadership role requires hands-on involvement and a clear commitment to the mission of the restaurant group. You must demonstrate practical decision-making skills and hold yourself and your team accountable to high standards through open and honest communication. By creating a fun, rewarding, and professional atmosphere, you will empower your staff to deliver the kind of exceptional Italian dining experience our guests expect.

Joining our team means becoming an integral part of a family that values quality, tradition, and guest satisfaction. Our restaurant is not just a place to work but a place to grow, thrive, and contribute to a shared mission of culinary excellence and memorable hospitality.

Job Requirements

high school diploma or equivalent
minimum 3 years of experience in kitchen management or food service
ability to lead and motivate a team
strong organizational skills
proficiency in inventory management and ordering systems
knowledge of food safety standards
excellent interpersonal skills
flexibility to work various shifts including weekends and holidays

Job Duties

Create lifetime guests by delivering uncompromising quality service… to each guest…at each meal…each and every day
Ensures the highest level of food quality and consistency in an environment that is clean, safe, profitable, and fun
Leads the chef family in the preparation of great tasting Italian food
Responsible for operational efficiency and EBITDA of all back of house functions
Hires the best BOH employees
Trains and retains new and experienced employees and consistently develops their skills in cooking, food preparation, safety and sanitation
Creating lifetime guests by as measured by great review tracker and guest feedback results related to food
Effectiveness in training as measured by employee feedback
High retention and satisfaction in the back of the house
High retention and satisfaction of chefs
Achieves financial results that meet or exceed company and unit goals as measured by food cost, labor, and training costs
Sets and maintains standards within the BOH in order to continually improve the execution and production of great tasting Italian food
Seeks out and utilizes food related review tracker and guest feedback results and takes the appropriate actions to continually improve guest satisfaction and overall food quality
Ensures all BOH opening and closing duties are performed according to BBRG daily standards, ensuring all stations in the kitchen are ready and that the appearance and hygiene of all BOH employees meet BBRG standards
Ensures all employees are on time and ready to begin their shift
Using NBO to ensure ordering, preparation, and stocking match projected guest counts
Directs and coaches managers and employees during food production and line set up to ensure all recipes and procedures are followed consistently
Conducts regular menu tastings to ensure correct flavors, appearance and consistency, and texture
Conducts or delegates the line check to ensure all food, equipment, and personnel are safe and ready, including checking that proper tools and measures are in place, rotation standards are followed and adequate inventory levels of prepared and thawed food needed for the upcoming meal are ready
Ensures safety, sanitation, and security policies are followed at all times and provides regular employee, manager, and chef training in these areas
Conducts BOH pre-shifts and participates in FOH pre-shifts
Sources, interviews and selects outstanding BOH employees and ensures all employees adhere to BBRG work attire standards
Develops the chef team and staff through ongoing written and verbal feedback and one on one coaching
Provides training, cross-training and development for new and experienced BOH employees
Selects trains and develops confident certified trainers and utilizes all current training materials and programs on a consistent basis
Ensures all BOH performance reviews and employee performance counseling and coaching happen on a timely basis
Adheres to BBRG guidelines in starting wages and raise guidelines
Ensures all recipes and procedures are updated and communicated to the entire management team and staff
Works closely with the entire management team and staff to ensure high-quality food is served at all times
Ensures the scheduling and management of employee time and workload to ensure high-quality food, lifetime guests, and labor costs at or below budget
Develops and implements solutions to control waste and food costs using NBO
Conduct or delegates inventories
Orders food, BOH products, and supplies based on real usage and accurate forecasts
Receives product ensuring accuracy and correctness of product, specifications, amounts, temperatures, and condition of the product
Ensures proper and timely storage of all goods received and rotates products using FIFO
Performs regular updates to NBO to ensure the production of high-quality fresh food and to achieve efficiency/waste goals
Demonstrates strong teamwork with all management family members creates lifetime guests resulting in sales increases and EBITDA
Demonstrates, and models an understanding of, a passion for, and a belief in the BBRG Mission statement
Participates in an effective, productive, and motivational manager meeting on a weekly basis
Holds managers and chefs and staff accountable for excellent results and fosters an environment of open clear two-way communication through the use of honesty and integrity
Provides feedback on performance and offers training or retraining to improve performance
When performance does not meet BBRG standards are willing to take the appropriate action
Demonstrates practical knowledge, problem-solving, and decision-making skills
Ensures that our managers, chefs, and staff have the tools to do their job correctly
Creates a fun, rewarding and professional environment that positions BBR