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Sous Chef - Pasta Making Experience Required, AM Shift

Summary
Sous Chef - Pasta Making Experience Required, AM Shift
Salary Competitive salary
Schedule Full Time
Experience Minimum 1 year of experience
Location 118 E 6th St, Cincinnati, OH 45202, USA

Sous Chef - Pasta Making Experience Required, AM Shift


Description
Sotto is looking to add to its back-of-house team! This is an AM shift & requires pasta-making experience. 

In acquiring the former Maisonette building, BRG also obtained the La Normandie space located in the rustic basement. The former steakhouse was dark and cozy with a large fireplace. It screamed “comfort,” “authenticity,” and “pasta”! To pay homage to the ancient brick and mortar, Chef Falk developed the Sotto concept. Tenacious and restrained, hardcore and heartfelt, we practice the tradition of generations of chefs in an underground hideaway. Our menu is fire, meat, wheat, and above all, Italian.

Boca Restaurant Group lives and breathes for the idea of BPA — Blowing People Away. Founded by David Falk in 2001 with the opening of his flagship restaurant, Boca, BRG continues to set the standard for culinary excellence with three distinctly unique restaurant concepts, Boca, Sotto, Nada, & their delivery concept, Domo.

We are seeking highly motivated individuals with a passion for food, service, & hospitality. We are eager to invite you into our culture of BPA.

You will be working with the other chefs, and chef de cuisine in the company to develop menus, manage staff and uphold standards set by yourselves. This job is focused on teaching traditional techniques while using the best products available. We focus on teaching, learning, and push to obsess over details. Fine dining experience is not necessary & will not be focused on, all we are seeking is a willingness to learn and develop.
 
Responsibilities

Leadership
+ Supervising between 2 and 20 kitchen staff employees to ensure preparation for service of all stations
+ Coordinating all activities concerning food preparation, kitchen, & storage areas.

Build the Business
+ Participating in recipe & menu development & maintaining the in-house core recipe files.
+ Maintaining high standards in all areas of security, safety, cleanliness, and sanitation; ensuring that all Health Department regulations are enforced on a daily basis.

Build the Team
+ Creating & managing staff employee work schedules, establishing, & delegating work duties for employees with appropriate coverage of all kitchen areas.
+ Developing a cohesive team by assisting the Executive Chef in the recruiting, hiring, training, & performance management of the culinary team.
+ Conducting proper pre-meals & other educational seminars with front-of-the-house employees.
+ Assist subordinate team as required during high volume times (approx. 10%)

Drive for Results
+ Verifying that quality standards, department rules, policies & procedures are maintained by kitchen employees.
+ Purchasing food items & managing inventory of various products for the operation.

Qualifications:
+ Pasta-making Experience
+ Ability to manage all stations from prep to service
+ Experience hiring, training & mentoring a diverse hourly staff
+ Excellent meat/fish butchery skills & know all properties of making stocks & sauces
+ Ability to drive performance success.
+ A minimum of an associate's degree from a culinary-focused university is highly preferred

Benefits
+ Highly competitive Salary
+ Paid time off; closed all major holidays 
+ Health, vision, & dental Insurance within 60 days. 
+ Life insurance
+ Short term & long term disability 
+ Weekly pay 
+ Discounts at our sister restaurants Boca & Nada
Sotto is looking to add to its back-of-house team! This is an AM shift & requires pasta-making experience. 

In acquiring the former Maisonette building, BRG also obtained the La Normandie space located in the rustic basement. The former steakhouse was dark and cozy with a large fireplace. It screamed “comfort,” “authenticity,” and “pasta”! To pay homage to the ancient brick and mortar, Chef Falk developed the Sotto concept. Tenacious and restrained, hardcore and heartfelt, we practice the tradition of generations of chefs in an underground hideaway. Our menu is fire, meat, wheat, and above all, Italian.

Boca Restaurant Group lives and breathes for the idea of BPA — Blowing People Away. Founded by David Falk in 2001 with the opening of his flagship restaurant, Boca, BRG continues to set the standard for culinary excellence with three distinctly unique restaurant concepts, Boca, Sotto, Nada, & their delivery concept, Domo.

We are seeking highly motivated individuals with a passion for food, service, & hospitality. We are eager to invite you into our culture of BPA.

You will be working with the other chefs, and chef de cuisine in the company to develop menus, manage staff and uphold standards set by yourselves. This job is focused on teaching traditional techniques while using the best products available. We focus on teaching, learning, and push to obsess over details. Fine dining experience is not necessary & will not be focused on, all we are seeking is a willingness to learn and develop.
 
Responsibilities

Leadership
+ Supervising between 2 and 20 kitchen staff employees to ensure preparation for service of all stations
+ Coordinating all activities concerning food preparation, kitchen, & storage areas.

Build the Business
+ Participating in recipe & menu development & maintaining the in-house core recipe files.
+ Maintaining high standards in all areas of security, safety, cleanliness, and sanitation; ensuring that all Health Department regulations are enforced on a daily basis.

Build the Team
+ Creating & managing staff employee work schedules, establishing, & delegating work duties for employees with appropriate coverage of all kitchen areas.
+ Developing a cohesive team by assisting the Executive Chef in the recruiting, hiring, training, & performance management of the culinary team.
+ Conducting proper pre-meals & other educational seminars with front-of-the-house employees.
+ Assist subordinate team as required during high volume times (approx. 10%)

Drive for Results
+ Verifying that quality standards, department rules, policies & procedures are maintained by kitchen employees.
+ Purchasing food items & managing inventory of various products for the operation.

Qualifications:
+ Pasta-making Experience
+ Ability to manage all stations from prep to service
+ Experience hiring, training & mentoring a diverse hourly staff
+ Excellent meat/fish butchery skills & know all properties of making stocks & sauces
+ Ability to drive performance success.
+ A minimum of an associate's degree from a culinary-focused university is highly preferred

Benefits
+ Highly competitive Salary
+ Paid time off; closed all major holidays 
+ Health, vision, & dental Insurance within 60 days. 
+ Life insurance
+ Short term & long term disability 
+ Weekly pay 
+ Discounts at our sister restaurants Boca & Nada

Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 1 year of experience
Location 118 E 6th St, Cincinnati, OH 45202, USA

Skills
Fast-Paced Experience
Culinary Degree/Training
Food Safety
Food Preparation
Safe Food Handling
By applying you confirm you have these skills.


118 E 6th St, Cincinnati, OH 45202, USA