Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
voluntary benefits
mental health program
Fitness club membership
401(k)
Life insurance
Paid parental leave
Paid vacation
Career mentorship
Dining incentives
Job Description
Boka Restaurant Group is a distinguished and award-winning culinary organization renowned for its commitment to excellence and genuine hospitality. As a James Beard Award-winning group, Boka Restaurant Group has established itself as a premier name in the restaurant industry, anchored by partnerships with some of America’s greatest chefs. The group prides itself on its dedication to fostering a supportive, inclusive, and creative environment for both its staff and guests. With over 20 establishments under its umbrella, Boka Restaurant Group is not only a leader in culinary innovation but also in community engagement and sustainable practices. The company believes that genuine... Show More
Job Requirements
- Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
- safely and effectively use all necessary tools, equipment, and cleaning chemicals
- stand and walk for an entire shift including moving safely through all areas of the restaurant which may include stairs, uneven and slick surfaces
- ability to bear exposure to hot and cold environments
Job Qualifications
- Japanese cuisine/sushi experience appreciated but not required
- 2-3 years of experience in a Sous Chef role
- patient and empathetic toward others
- practices high standards of cleanliness
- strong leadership skills
- highly organized
- efficient at multitasking
- experience in mass-volume production
Job Duties
- Reporting directly to the Executive Chef
- assisting in ordering all products based on par systems and inventory management
- overseeing all ordering and inventory to ensure low food costs
- assisting in management including recruiting, hiring, scheduling, reviewing and terminating
- managing staff schedules and ensuring cuts are being made whenever possible
- maintaining open lines of communication with all management and upper management to address any issues or concerns
- participating in manager meetings
- overseeing quality control of all food production and execution
- developing unique and visually appealing plating designs for new dishes
- creating new menu items upon guest requests and seasonally
- recording recipes for consistent replication
- ensuring all health and safety standards are upheld by enforcing high sanitation standards
- addressing all kitchen-related problems and incidences in a timely and effective manner
- daily maintenance and follow-through of back of house systems
- completing and maintaining inventories with purchaser
- knowledge and understanding of the Purchase and Loss Statement on a monthly basis
- continually working through research and development with the Executive Chef to enhance menu offerings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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