Executive Sous Chef

About Fiorella:

Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet dining authentic experience to each of our neighborhood locations. Throughout the years, we have worked to create a culture that is employee focused and committed to our communities. We are looking for someone to join our awesome team and contribute to an environment where our guests and team members feel welcome.

Fiorella is an inclusive and positive work environment. We are culture first. We are looking for people who identify with those same principles and who thrive when managed with those principles.

Job Description:

The ESC is responsible for supporting the day-to-day execution of the culinary operations for Fiorella as a group. The ESC helps support leadership at each Fiorella on a daily basis with professionalism, respect, efficiency, knowledge and awareness. This position will mentor junior staff members while upholding restaurant standards for quality, execution, culture, safety and wellness. This job leads all culinary and managerial operations with support and guidance from the Chef de Cuisine, in all areas ensuring an aligned, efficient, safe and sanitary food execution.

This role collaborates closely with the Chef de Cuisine, Culinary Director and Head of Culinary Production, on all aspects of the culinary operations to create a unified experience and high-level delivery of food experience for Fiorella . You will be partially responsible for menu development, inventory, purchasing, food cost controls and staff culture management development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through with all restaurant policies.

Primary Responsibilities:

● Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Culinary Director & Management Team

● Involved in collaborative menu planning for a la carte, large format, and pastry menus

● Supports the hiring, scheduling and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of quality

● Lead daily BOH meetings and preservice lineups as needed

● Supports and guides the creation of menu descriptions and procedures for all FOH/BOH employees.

● Continuous training and development of chefs and cooks

● Supporting the CD in timely updating of all recipes and food costing tools.

● Manage all sourcing, purchasing and maintain relations with vendors and farmers. ● Work as a member of the team to ensure success in all stations and areas of the restaurant.

● Fill in where needed on stations to ensure that service standards and efficient operations are met.

● Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.

● Supports both front-of-the-house and back-of-the-house in all business aspects.

● Delivers on financial and food sanitation goals of the operation and overall business.

● Maintain and track a consistent monthly inventory

Required Skills

● Creative problem-solver who brings passion, enthusiasm and the desire to innovate ● Proven track record of being organized, dependable and self-motivated. ● Team builder and ability to successfully manage and develop teams

● Able to work independently and have the capacity to manage up and down. ● Ability to work 50 + hours per week (as needed).

● Willingness to work a flexible schedule, including days, evenings, weekends and holidays. ● Must be experienced with computers including all all G Suite of Products ● Be able to work in a standing position a minimum of 8 hours a day.

● Be able to reach, bend and frequently lift up to 30 pounds.

Required Experience

● A minimum of 3+ years of kitchen management in a fine dining environment ● 5+ year of related Italian Cooking experience. Wood-fired cooking a plus ○ Dough Making, Enforcement Of Safety / Sanitation Standards, Equipment Maintenance, Expediting, Inventory, Kitchen Cleaning/Sanitation, Kitchen

management, Meat Butchery, Meat Cookery, Pasta Cooking, Pizza Cooking, Portioning, Receiving/Organizing, Scheduling, Vegetable Breakdown, Vegetable cookery

● 5+ years of culinary experience

● High volume, complex food service operations experience

Job Type: Full-time

Pay: $75, $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

People with a criminal record are encouraged to apply

Work Location: In person