In conjunction with restaurant leadership, the Sous Chef will maintain a high level of service in accordance with company standards. He/she will be responsible for the Back of the House operations and hands on production of high-quality foods. The Sous Chef will also set production goals and expectations of the restaurant that align with the overall company’s goals.

Some things you'll be doing:

  • Responsible for executing the restaurant’s core lunch, dinner, and brunch daypart menus

  • Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas through effective implementation and training of staff

  • Oversee and train kitchen staff to ensure all BOH operations are running up to par

  • Evaluate food products and establishes controls to minimize food and supply waste

  • Create/Schedule/Assign production sheets for prep and service

  • Interview, select, and train all kitchen staff to ensure their leadership, mentoring, and technical skills continuously develop

  • Work with the Home Office in maintaining budget and costs of the BOH operations

  • Maintain food cost standards, upkeep of inventory, and purchasing

  • Full responsibility for job actions and performance evaluations of the BOH (e.g., new hires, promotions, salary changes, demotions, discipline, terminations)

  • Maintain a variety of Company reports at the restaurant level (daily reports, reservation logs, etc.)

  • Represent the company at various culinary and charitable events

  • Work in tandem with Restaurant General Manager to ensure smooth operations of both FOH and BOH

 

Requirements:

  • 2+ years of Sous Chef/BOH managerial experience required

  • ServSafe Certification required

  • Italian/Pizza and/or Mexican cuisine experience appreciated

  • Culinary school diploma a plus

  • Demonstrated knowledge of menu and recipe development

  • Experience working within BOH budgeting, food, and labor costs

  • Must have experience and thorough knowledge of techniques, methods, and equipment used in preparing and cooking high quality food in a high-volume setting

  • Must have considerable knowledge of food service management, nutrition, menu planning, and food safety

  • Adaptability to plan and modify menus to meet various special events

  • Experience with all BOH administrative duties; scheduling, ordering, inventory, and invoicing

  • Proven ability in positively teaching and mentoring kitchen employees

  • Exceptional communication and supervisory skills

  • Opening experience a plus

  • Flexibility to work long hours, holidays, and weekends a must

What's in it for you?

We offer competitive salary paid bi-weekly, medical insurance, paid time off, cell phone reimbursement, plus performance incentives. Rocca Pizzeria features a “neo” twist on Neapolitan pizza and a small plate menu, with limitless opportunities for creativity. Modesto features fresh, authentic Mexican food as well as fine tequila and whisky offerings. We encourage our employees to grow and learn and offer many opportunities for personal and career development. We are proud to be part of a growing brand with over 25 restaurants located across Louisiana.

Pay: $35,740.00 - $42,000.00 per year