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Job Overview
Employment Type
Full-time
Hourly
Work Schedule
Standard Hours
Day Shifts
Benefits
Competitive Starting Salary
weekly pay
Paid vacation
closed major holidays
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
House dining account
Parental leave
Employee assistance program
401(k) program
Job Description
Boca Restaurant Group is a celebrated hospitality company encompassing four distinct dining concepts: Boca, Sotto, Nada, and Domo. With operational locations across Ohio, Indiana, Tennessee, and Maryland, Boca Restaurant Group has cultivated a strong reputation for excellence, innovation, and a commitment to delivering an exceptional dining experience. Rooted in the philosophy of BPA — Blowing People Away — this group prioritizes high-quality food, detailed service, and a culture of unwavering hospitality. Their goal is to become a world-class restaurant group where both guests and employees feel valued and inspired.
The group exemplifies a people-first approach, focusing on family values and... Show More
The group exemplifies a people-first approach, focusing on family values and... Show More
Job Requirements
- Minimum 3 years of sous chef or equivalent experience in a fast paced scratch kitchen
- Valid Servsafe certification or equivalent food safety certification
- Proficient in mathematical conversions for recipe scaling
- Skilled in knife techniques, including butchery of meat and fish
- Demonstrated experience in making stocks and sauces from scratch
- Strong interpersonal skills with proven ability to manage and communicate with team members
- Commitment to servant leadership and fostering a positive team environment
Job Qualifications
- 3+ years sous chef experience in fast paced scratch kitchens
- Servsafe certification or equivalent
- Math conversion for recipes
- Excellent knife skills including meat and fish butchery
- Experience making stocks and sauces
- Strong interpersonal and communication skills
- Experience with people management
- Servant style leadership
Job Duties
- Assist with full lifecycle of hourly team members including interview, hire, schedule, train, and provide feedback for dishwashers, expo, prep, and line cooks
- Lead by example to promote company culture and core values
- Supervise team to ensure labor utilization, sanitation, food storage and rotation, food handling, equipment safety, and delegation of duties
- Enforce local Health Department regulations by maintaining high standards for security, safety, cleanliness, and sanitation
- Provide hands-on training for new employees and cross-training for strict recipe adherence and efficient line execution
- Execute regular line checks for equipment functionality, temperature safety, and product quality
- Report facilities and equipment that need repair to the Executive Chef
- Present pristinely plated dishes during pre-service and field questions about preparation
- Analyze anticipated guest counts, manage food inventory, develop prep lists, purchase ingredients, manage vendor relationships, and file invoices timely
- Address personnel issues through coaching, escalate major concerns to the Executive Chef
- Report team member injuries sustained on the job and provide basic first aid
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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