Roman's, a neighborhood Italian restaurant in Fort Greene, is seeking an experienced Sous Chef.
We offer:
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Subsidized medical, dental, and vision insurance at 90 days
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Industry-leading paid time off plans + paid family leave
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Access to our 401k plan + company match starting at hire
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Monthly internal dining stipend + yearly continuing education allowance
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Discounts across our group of businesses
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Access to our Employee Emergency Assistance Fund
Responsibilities include:
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In tandem with the management team, develop business strategies and plans that ensure alignment with short- and long-term objectives and translate those strategies into actionable goals for performance, growth, and annual operational planning
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Support the Executive Chef with menu development, planning, and execution
- Oversee food prep and production at all stations and lead and expedite the line to achieve a focused, successful service
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Work as part of the BOH management team to operate in accordance with achieving budgeted sales and operating costs, including actively engaging with monthly P&L statements and other financial tools to understand, and impact, sales and cost trends by:
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Organizing and monitoring workflow and productivity in accordance with business demand to achieve budgeted labor costs
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Manage timecards, punch change requests, and time off requests
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Performing daily / monthly inventory maintenance
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Costing all dishes to ensure accurate pricing prior to their addition to the menu
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Work as part of the BOH management team to establish a DOH protocol and enforce compliance:
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Document daily, weekly, and monthly cleaning and maintenance routines and checklists
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Help identify areas in need of repair and support the scheduling and completion of those repairs
- Work as part of the management team to:
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Develop and implement systems and processes that are effective, efficient, and compliant with all laws, regulations, and internal policies
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Continuously recruit top talent to build an agile, diverse, and committed team, including identifying opportunities for cross-training and trailing cooks to evaluate their competency and skill level
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Resolve conflict and employee performance issues through mediation, coaching, and counseling, and progressive discipline
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Teach, train, and mentor with empathy and integrity to foster a culture of inclusion and belonging
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Participate in regularly scheduled meetings regarding the overall strategy and success of the business, including team meetings, quarterly financials, and HR trainings
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Work with the Executive Chef and Director of Operations to establish and achieve clear individual performance goals
Successful candidates will:
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Have 2+ years' BOH management experience + a broad culinary skill set
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Be oriented towards teamwork
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Be prepared to work 50 - 60 hours / week
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Be friendly, organized, focused, energetic, and communicative
The Marlow Collective is a values-driven organization working to advance a more equitable and sustainable food system for all. We are committed to providing caring, respectful workplaces, to sourcing seasonally, locally and organically and building supportive partnerships with our farmers and producers, and to creating meaningful experiences that celebrate and connect the communities we serve. We prioritize diversity in hiring and advancement, and a culture of inclusion and belonging.
A Sous Chef is regularly scheduled for a 5-day, 50 - 55 hour workweek, including weekends, but will occasionally be expected to work additional days during peak periods and/or to cover staffing shortages.
While performing the duties of the job, a Sous Chef is regularly required to stand and walk; reach with hands and arms; talk and hear; occasionally climb, balance, stoop, kneel, crouch. They must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds. More detail about Roman's part of Marlow Collective