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Sous Chef (Buca-Boynton Beach)

October 04, 2012 - December 31, 2012
Location:Boynton Beach, FL
Employment Type:Full Time
Department:Buca di Beppo - Operations
Description:The Sous Chef contributes to the success of Buca di Beppo through the direction and control of restaurant operations to ensure a positive guest experience and company profitability.  The Sous Chef's responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by assisting in the direction and supervising of supervisors and family members. The Sous Chef is responsible for the Heart of the House in the absence of the Chef


Reporting Relationship:      The Sous Chef reports to the Chef.


Essential Functions:

Ensure a High Quality Operation, Maintains Controls, Assists in Managing Family Members, Advocate a Team Environment, Manage Personal Development.


Ensure a High Quality Operation

§  Provide family members, managers, and Guests with a positive experience and atmosphere.

§  Ensure prompt, friendly service according to Buca di Beppo's guidelines.

§  Ensure positive Guest experience by monitoring and ensuring appropriate 10 Steps of Service.

§  Promote an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. 

§  Manage the responsible service of alcohol. Monitor alcohol awareness

§  Support and implement Paisano Support Center marketing initiatives.

§  Maintain and inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.  Correct unsafe practices or conditions.

§  Supervise cleaning and maintenance of equipment.

§  Maintain restaurant cleanliness and organization.


Maintain Controls

•·         Review financial information with the Chef and Paisano Partner, such as sales and costs and monitor budget to ensure efficient operation and that kitchen expenditures stay within budget limitations. Work with the Chef to create plans to correct any deviations from budget. Use the computer for review and analysis of information.   Responsible for the financial results of the kitchen operations

•·         Develops hourly staff in all HOH systems, procedures and ensures adherence to all company standards and recipes

•·         Orders, receives, stores, prepares and serves all product to Buca di Beppo specifications

•·         Maintains and inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.  Corrects unsafe practices or conditions

•·         Maintains all HOH cleanliness standards

•·         Assists with calculating food cost

•·         Maximizing profitability in all cost categories while maintaining guest value

•·         Ensures all HOH systems are in place i.e. Line Check Logs, Control Forms, Production Sheets

•·         Ensures that labor scheduling and productivity are maintained effectively

•·         Assists the Chef with unit level menu roll outs

•·         Ensures the standards and policies are maintained

•·         Ensures recipe adherence

•·         Achieves Food Cost and HOH labor costs by ensuring all procedures are followed

•·         Monitors quality of menu items

•·         Ownership - fully supports all company and concept decisions and directives

•·         Communication - participates in department meetings, manager meetings and divisional meetings as required

•·         Ensures the production of high quality foods on a consistent basis 

•·         Directs kitchen activities and performance of heart of the house members on a shift-by-shift basis

•·         Ensures positive Guest experience by monitoring and ensuring timely delivery of food product

•·         Follows standardized recipes, preparation, and portioning and presentation procedures

•·         Maintains organized kitchen, dish, and storage areas

•·         Supervises cleaning and maintenance of equipment and arranges for repairs, contracts, and other services.  Maintain kitchen cleanliness and organization for both the interior and exterior of the restaurant

•·         Maintains and controls kitchen assets (equipment and supplies)

•·         Monitors restaurant's on-hand inventory for waste and theft

•·         Creates positive relationships with product vendors and service providers. Follows through on all work done by service providers. Ensures proper receipt of goods and accurate invoicing

•·         Conducts daily line checks to ensure product standards and specifications

•·         Ensures adequate inventory levels that allow for Guest needs but does not tie up company assets in unneeded and costly inventory

•·         Drives positive results for labor through proactive scheduling and reacting to business trends

•·         Controls operating costs by instituting awareness through the kitchen

•·         Conduct inventories and calculate food costs.  Use computer to facilitate collection and analysis of information.  Responds to discrepancies from budgeted costs

•·         Ensures that all family members are in compliance with rest and meal break requirements

•·         Ensures that proper cash handling procedures are followed.  Balances cash on hand with End of Day report, if closing manager.  Prepares cash drawers and performs cash drop at end of AM shift.  Disburses petty cash as required.


Supports the Managing of Family Members

§  Ensure quality recruiting and training of new family members, supervisors, and managers.

§  Train and motivate all family members.

§  Create positive relationships with family members and managers by treating all members with respect.

§  Minimize turnover by reporting all family member and manager issues to the management team.

§  Support and practice an open door policy.

§  Assist in the coaching and counseling of family members whose performance is below expectations.

§  Develop family members.

§  Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.


Advocate a Team Environment

§  Display, encourage, and inspire high morale and motivation in the restaurant.

§  Communicate with other managers using the manager's log on a daily basis.

§  Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.

§  Set a good example through attitude, involvement, and positive influence.

§  Establish an environment that does not permit or promote sexual or any other kinds of harassment.

§  Ensure restaurant is staffed to avoid work load and poor morale issues.

§  Report family member relation issues of a sensitive nature to management team and Family Resources. 


Manage Personal Development

§  Provide effective leadership.

§  Demonstrate organizational skills.  Complete assignments and duties on time.

§  Develop personal goals for professional growth.

§  Maintain a pleasant, positive, and professional attitude in the eyes of family members, management team, and Guests.

§  Exhibit a neat and clean appearance consistent with a professional image.

§  Execute company programs and decisions with support and commitment.


Qualifications:Sous Chef Qualifications


§  Professional oral and written communication skills.  Must be able to speak, read, write, and understand the primary language of the restaurant.

§  Organization and time management skills.

§  Work well under pressure.

§  Can effectively solve problems.

§  Able to take and give direction.

§  Can be flexible as needs dictate.

§  Work well with other people in a team environment.

§  Service driven.

§  Excellent attendance is required with schedule flexibility determined by business needs.

§  Must be able to work all shifts when the restaurant is open.



§  Two (2) year associate's degree or a bachelor's degree from a four (4) year college (desirable).

§  Excellent verbal and people development skills

§  Must be validated on all HOH positions

§  Two (2) years hourly kitchen experience required

§  Two (2) years of experience as a Sous Chef or Assistant Kitchen Manager for a full service, high volume restaurant.

§  Must maintain current certification in ServSafe

§  Demonstrated leadership skills

§  Spanish a plus

§  Basic knowledge of Word and Excel

§  Excellent verbal and written communication skills

§  Excellent organizational skills

§  Strong follow-up

§  Detail oriented

§  If being considered for internal promotion, must have Two (2) years lead/shift leader experience, or Division Vice President approval.


Physical Requirements

§  Must be able to work in a fast paced, high energy, and physically demanding environment.

§  Must be able to spend 90% of working time standing.

§  Must be able to spend 10% of working time sitting.

§  Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.

§  Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.

§  Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.

§  Must be able to communicate clearly with our Guests in the primary language of the restaurant, specific to location. (Primarily English).

§  Must be able to hear with 100% accuracy with correction.

§  Must be able to see to 20/20 vision with correction.

Travel may be required for occasional deliveries, visits to other locations, or company meetings

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