Job Summary
Brasato will be a 90–100-seat Northern Italian chophouse serving lunch and dinner seven days a week. The menu will feature steaks and chops, scratch-made pasta, seafood, chicken and veal pan dishes, artisan pizza, salads and house-prepared desserts.
Duties
- Help organize and open the Brasato kitchen
- Lead daily lunch and dinner kitchen operations
- Schedule and supervise line cooks, prep cooks and dish staff
- Train cooks on recipes, portions, presentation and station procedures
- Run expo or a line station during service as needed
- Maintain food quality and ticket-time standards
- Oversee prep lists, pars, receiving and product rotation
- Assist with ordering, inventory and food-cost controls
- Enforce sanitation, labeling and kitchen-cleanliness standards
- Identify and correct performance or attendance problems
- Build a professional kitchen based on accountability, communication and teamwork
Skills
- At least three years of professional restaurant kitchen leadership experience
- Northern Italian, steakhouse or scratch-kitchen experience is preferred, but proven leadership and strong line skills are more important than job titles
- Strong working knowledge of grill and sauté production
- Experience managing a busy full-service dinner operation
- Ability to train, organize and hold cooks accountable
- Strong food-safety and sanitation practices
- Availability for nights, weekends and holidays
- Reliable transportation
- Ability to work approximately 48–52 hours per week according to business needs
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- Food provided
- Paid time off
- Referral program
Work Location: In person
