Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,400.00 - $81,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
401(k)
Meal Allowances
Career development opportunities
Job Description
Boca Restaurant Group (BRG) is a renowned multi-concept restaurant group that prides itself on delivering exceptional dining experiences through its four unique concepts: Boca, Sotto, Nada, and Domo. With locations spread across Ohio, Indiana, Tennessee, and Maryland, BRG has established itself as a leading name in hospitality and culinary excellence. The group deeply values the principle of BPA — Blowing People Away — which represents their commitment to surpassing guest expectations with high-quality food, meticulous service, and genuine hospitality. At the core of their organizational culture are values such as generosity, humility, positivity, integrity, hard work, continuous learning, and a... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience working in professional kitchen environments
- Knowledge of health and safety standards
- Ability to manage and lead a team
- Strong organizational and multitasking skills
- Willingness to work flexible hours including evenings and weekends
- Physical ability to stand for long periods and perform kitchen duties
Job Qualifications
- Proven experience in kitchen leadership or similar culinary management role
- Strong knowledge of food safety and sanitation regulations
- Ability to train and develop kitchen staff effectively
- Excellent communication and interpersonal skills
- Experience managing inventory and vendor relations
- Familiarity with Italian cuisine preferred
- Ability to work in a fast-paced, team-oriented environment
Job Duties
- Assist with full lifecycle of hourly team members including interview, hire, schedule, train, and provide critical feedback
- Lead by example to promote company culture and adhere to company policies
- Supervise 2-20 person team to ensure labor utilization, sanitation, food storage and rotation, food handling, equipment safety, and delegation of duties
- Ensure enforcement of Health Department regulations maintaining high standards for security, safety, cleanliness, and sanitation
- Provide hands-on training and cross-training for strict recipe adherence and efficient line execution
- Execute regular line checks to verify equipment functionality, safe temperature holding, and product quality
- Report facilities and equipment needing repair to Executive Chef
- Present pristinely plated dishes during pre-service to promote FOH food knowledge and answer preparation questions
- Analyze anticipated guest counts, manage food inventory, develop prep lists, purchase ingredients, manage vendor relationships, and file invoices timely
- Address personnel issues through coaching and escalate larger issues to Executive Chef
- Report team member injuries and provide basic first aid
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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