Job Title: Executive Sous Chef

Reports To: Executive Chef

Direct Reports: All hourly team members at Domino Park

Hours per Week - Between 45-55 as needed

Job Title: Executive Sous Chef

Reports To: Executive Sous Chef

Direct Reports: BOH team members as assigned

Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products and an aspirational, often changing menu, this is the place for you. We put in the work to hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love.  This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes!

QUALIFICATIONS:

●       Thrives while guiding multiple tasks simultaneously

●       Strong leadership skills and a natural team builder

●       A vocal agent for change

●       Demonstrates and innate sense of hospitality

●       2+ years of kitchen management experience in aspirational restaurants

●       Adept at positively impacting business costs

●       Tech savvy

●       Exceptional eye for detail

●       A genuine talent scout, we are in the people business

●       Food Handlers Certificate that meets local requirements.

DUTIES & RESPONSIBILITIES:

●       Make beautiful wood-fired pizza all day, every day

●       Hold staff to the same high standard whether you’re present or not

●       Flexibility to work any station in the restaurant: register, topping, wood-fired oven, expo, garde manger

●       Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection

●       Ability to do staff schedule, payroll and other administrative tasks daily

●       Menu/recipe development in conjunction with the direction of culinary leadership

●       Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

●       Maintain clear and consistent communication to the team

●       Cultivate a culture of coaching and accepting critical feedback

●       Manage labor to cover the needs of business while meeting labor targets

●       Serve as a mentor to newer members of the leadership team

Job Title: Executive Sous Chef

Reports To: Executive Chef

Direct Reports: All hourly team members at Domino Park

Hours per Week - Between 45-55 as needed

Job Title: Executive Sous Chef

Reports To: Executive Sous Chef

Direct Reports: BOH team members as assigned

Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products and an aspirational, often changing menu, this is the place for you. We put in the work to hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love.  This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes!

QUALIFICATIONS:

●       Thrives while guiding multiple tasks simultaneously

●       Strong leadership skills and a natural team builder

●       A vocal agent for change

●       Demonstrates and innate sense of hospitality

●       2+ years of kitchen management experience in aspirational restaurants

●       Adept at positively impacting business costs

●       Tech savvy

●       Exceptional eye for detail

●       A genuine talent scout, we are in the people business

●       Food Handlers Certificate that meets local requirements.

DUTIES & RESPONSIBILITIES:

●       Make beautiful wood-fired pizza all day, every day

●       Hold staff to the same high standard whether you’re present or not

●       Flexibility to work any station in the restaurant: register, topping, wood-fired oven, expo, garde manger

●       Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection

●       Ability to do staff schedule, payroll and other administrative tasks daily

●       Menu/recipe development in conjunction with the direction of culinary leadership

●       Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

●       Maintain clear and consistent communication to the team

●       Cultivate a culture of coaching and accepting critical feedback

●       Manage labor to cover the needs of business while meeting labor targets

●       Serve as a mentor to newer members of the leadership team