Job Title: Sous Chef

Department/Location: Olio Restaurant

Supervisor: Chef De Cuisine/ General Manager / Hospitality Manager

Compensation: Salary

Company: Olio Italian – an upscale, chic Italian restaurant featuring fresh pasta made daily, sommelier selected wines, traditional Italian entrees, a classically trained chef and an intimate dining room. Olio Italian offers signature cocktails and craft beers on tap. In addition to the dining room, Olio Italian has a private dining room and outdoor patio.

Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen’s daily administrative, operational and culinary tasks, including sanitation and safety.

Job Qualifications/Requirements:
• Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year in Italian Restaurant
• Previous experience in fine dining restaurant
• Preferred experience with home-made pasta and sauces
• Preferred Bachelor’s degree in business, or similar field
• Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times.
• Ability to work with minimal supervision
• Must be at least 21 years of age.
• Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job Responsibilities:
• Hire, train, retain and develop BOH team under supervision of General Manager/Chef De Cuisine.
• Direct supervision of the Line Cooks, Prep Cooks, Dishwashers and BOH Supervisors
• Oversight of all recipes and procedures held to standards
• Ability to drive BOH operations to success.
• Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Olio.
• Assures execution of staff training programs
• Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards
• Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience.
• Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager.
• Select and develop BOH supervisors for more responsibility or internal promotability into management program.
• Takes over the ownership of the kitchen in absence of Executive Chef and/or Chef De Cuisine.
• Supervise the proper garnishing and presentation of food.
• Ensures execution of all employee recognition and incentive programs are documented.
• Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process.
• Optimize financial results (drive sales and control costs)
• Maintain systems which insure overall fiscal responsibility for inventory, etc.
• Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives.
• Consistently meet the standard for the guest experience
• Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment.
• Maintain a safe and secure environment for all guests and staff
• Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies.
• Excellent teaching and coaching skills
• Holds self-accountable for high personal standards of conduct and professionalism
• Appreciation of diversity (thought, ethnic, gender, etc.)
• Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents.
• Innovative and strategic thinker
• Strong statistical inclination, able to synthesize data into concise business tactics
• Innate ability to inspire team
• Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies.
• Perform daily, opening, mid and closing operations duties.
• Must improve and create action plans for each EcoSure Audit


Benefits/Perks:
• Competitive Salary
• Vacation
• Health Insurance
• Quarterly Lunch Allowance at Olio
• Growth Opportunities
• Free Movie Tickets at sister concept Envision Theaters

Job Title: Sous Chef

Department/Location: Olio Restaurant

Supervisor: Chef De Cuisine/ General Manager / Hospitality Manager

Compensation: Salary

Company: Olio Italian – an upscale, chic Italian restaurant featuring fresh pasta made daily, sommelier selected wines, traditional Italian entrees, a classically trained chef and an intimate dining room. Olio Italian offers signature cocktails and craft beers on tap. In addition to the dining room, Olio Italian has a private dining room and outdoor patio.

Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen’s daily administrative, operational and culinary tasks, including sanitation and safety.

Job Qualifications/Requirements:
• Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year in Italian Restaurant
• Previous experience in fine dining restaurant
• Preferred experience with home-made pasta and sauces
• Preferred Bachelor’s degree in business, or similar field
• Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times.
• Ability to work with minimal supervision
• Must be at least 21 years of age.
• Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job Responsibilities:
• Hire, train, retain and develop BOH team under supervision of General Manager/Chef De Cuisine.
• Direct supervision of the Line Cooks, Prep Cooks, Dishwashers and BOH Supervisors
• Oversight of all recipes and procedures held to standards
• Ability to drive BOH operations to success.
• Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Olio.
• Assures execution of staff training programs
• Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards
• Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience.
• Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager.
• Select and develop BOH supervisors for more responsibility or internal promotability into management program.
• Takes over the ownership of the kitchen in absence of Executive Chef and/or Chef De Cuisine.
• Supervise the proper garnishing and presentation of food.
• Ensures execution of all employee recognition and incentive programs are documented.
• Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process.
• Optimize financial results (drive sales and control costs)
• Maintain systems which insure overall fiscal responsibility for inventory, etc.
• Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives.
• Consistently meet the standard for the guest experience
• Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment.
• Maintain a safe and secure environment for all guests and staff
• Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies.
• Excellent teaching and coaching skills
• Holds self-accountable for high personal standards of conduct and professionalism
• Appreciation of diversity (thought, ethnic, gender, etc.)
• Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents.
• Innovative and strategic thinker
• Strong statistical inclination, able to synthesize data into concise business tactics
• Innate ability to inspire team
• Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies.
• Perform daily, opening, mid and closing operations duties.
• Must improve and create action plans for each EcoSure Audit


Benefits/Perks:
• Competitive Salary
• Vacation
• Health Insurance
• Quarterly Lunch Allowance at Olio
• Growth Opportunities
• Free Movie Tickets at sister concept Envision Theaters