Senior Sous Chef

3 years

Bulla Gastrobar in Charlotte, NC is Hiring a Senior Sous Chef!

What we can offer you:

• Competitive Salary: $60K -65k + Bonus
• Grow with us! We offer a growth and development plan for strong employees called the Passport Program.
• Dinner every month! Enjoy $100 monthly credit to enjoy at any of our 16 restaurants
• Managers work 50 hours and are compensated if they must stay longer.
• Health benefits. 3 weeks and 4 days of paid vacations per year. Paid sick days. Paid holidays.
• 401k with up to 4% company match.

Bulla Gastrobar is devoted to serving unique Spanish and Catalan dishes created with the finest and freshest ingredients. While the bar at Bulla is the center of attraction, the emphasis is on quality gastronomic creations around a distinct ambiance designed to entice the senses and stimulate your appetite.

Bulla Gastrobar (Charlotte, NC) is hiring a Senior Sous Chef.

The Senior Sous Chef is an individual committed to establishing and maintaining the companys brand and restaurant concepts. The ideal candidate will be someone that will accept the challenge of creating incredible tasting food without losing site of the bottom line in accordance with the values, purpose and mission of the group and its owners.

We need leaders who enjoy coaching and teaching their staff to produce exceptional dining experiences and strong financial results. We deliver high standards of service, quality and pride in all that we do. If you share our passion for hospitality, we encourage you to apply!

Primary Responsibilities for the Sous Chef:

• Ensuring consistent, high quality food and maximizing the profitability and organizational stability of the unit.
• Responsible for creating, implementing and executing vision as it relates to food creativity, quality, consistency and execution, staff accountability and integrity of physical property and equipment.
• In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following areas: Financial, Management, Food and Back of House Operations, Human Resources and in general.
• To ensure that the line cooks are properly trained and can execute every recipe and identify and correct any food issues with their subordinate teams.
• Secure a Net Promoter Score 20 points higher than the immediate competition by increasing the number of promoters.
• Develop short, medium & long-term objectives & strategies, including but not limited to price changes, menu composition & sales initiatives.
• Participate in weekly manager meetings to ensure proper communication with the team, review weekly food samples and troubleshoot any operating issues.
• Provide line cooks with daily, weekly and monthly tasks based on business plan objectives, strategies and processes.
• Ensure the staff is in proper uniform, looking sharp, and has a smile when in contact with the guest as well as giving departing and welcoming remarks as needed.
• Control food, supplies & linen costs on the P&L without sacrificing guest experience.
• Responsible for growing the bench and promoting at least 2-3 supervisors per year.
• Upkeep of kitchen equipment in order to keep it 100% operational.
• Must be able to manage daily, weekly and monthly disciplines.
• Write BOH schedules and review with restaurant leadership for final approval.
• Keep the team motivated with continuous education, including but not limited to the use of the Passport Program, Book Clubs, workshops and weekly one on ones.

Requirements for the Executive Sous Chef

• Must have 3 years of experience as Sous Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs
• BS degree in Culinary science or related certificate (Preferred)

Benefits for the Sous Chef:

• Paid time off, accrued on a monthly basis;
• Upon date of hire team members are eligible for 5 sick days per year;
• CRG shows its commitment to our Team Members work-life balance, with a five-day work week;
• CRG contributes to Team Member Medical plans;
• Additional insurance plans are available to our Team Members such as - Dental, Vision, Life, Cancer, Critical Illness and Disability Insurance;
• You will receive a company comp card to that may be used for food and non-alcoholic beverage purchases when you dine at any Bulla, Pisco y Nazca, and Beehive Kitchen Restaurant, as outlined in the Employee Handbook.

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Strong Leadership abilities

Coaching and Teaching Skills

Financial Acumen

Organizational Skills

Attention to Detail

Problem Solving Skills

Team Motivation Skills

Time Management Skills

Creativity in Food Preparation

Ability to Maintain High Standards

Customer Service Orientation

Strategic planning skills

Adaptability to Changing Trends

effective communication with team members

Commitment to Quality and Consistency

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