Company Description
Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA — Blowing People Away. It’s what’s at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values:
Generosity: We give without expectation
Humility: We act in modesty and think of others first
Be a Joy to Work With: We create happiness and live in positivity
Do the Right Thing: We act conscientiously, just like mom taught us
Get Sh!t Done: We work hard and never cut corners
Never Stop Learning: We strive to always improve
Spirit of Hospitality: We treat our guests like family
Nada: Craveable Mexican cuisine made from scratch with unique twists on the classics with an emphasis on quality. We want our guests to escape the ordinary with a bright, bold, and hip space where friends can meet to enjoy tacos, small plates, and more with a menu designed for sharing or sampling different flavors on your own.
Executive Chef Responsibilities
+ Drives the company culture and core values. Adhere to company policies, practices and guidelines, passion for teaching, and consistent and transparent feedback
+Â Lead culinary team- salaried sous and 5-20 hourly team members to ensure strategic labor utilization, sanitation, food storage and rotation, food handling, equipment safety, and delegation of duties
+ Maintains restaurant facilities and equipment. Schedule vendors to complete necessary maintenance/repairs
+ Maintains staffing pars. Manage full lifecycle of hourly team members - recruit, interview, hire, schedule, train for dishwashers, expo, prep, and line cooks
+ Promote healthy internal candidate pipeline by encouraging growth from within, having a passion for teaching, and giving consistent and transparent feedback
+ Coaching sous to effectively manage their workload and working relationships
+ Skillfully apply culinary techniques, including proficient butchery of fish and meats, following yield guidelines, and recipe conversation
+ Ensuring local Health Department regulations are enforced by maintaining high standards for security, safety, cleanliness, and sanitation
+ Promote knowledge and education to execute all recipes to company standards and adhere to yield guides
+ Analyze anticipated guest counts, manage food inventory, analyze product mix, develop prep lists, purchase ingredients, manage vendor relationships, receive orders in accordance with company guidelines, files invoices timely
+ Collaborating with FOH management team to plan and execute lunch and/or dinner service daily
+ Financial reporting accuracy for sales and labor, thorough weekly inventory, ability to analyze P&L and deploy strategies to control costs, reduce waste, and build sales
