COME JOIN OUR TEAM!

BOA Steakhouse Austin is opening soon and looking for the best in our industry to join our team.

BOA Steakhouse is a game-changer in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robatayaki and Sushi Bar. This innovative Steakhouse concept is soon to make its mark in Austin, TX, bringing together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Austin.

JOB SUMMARY  

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company. 

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: 

• Have an extensive knowledge of our restaurant’s food offerings and beverage program 
• Possess a strong familiarity with food service regulations and proper food handling procedures 
• Demonstrate strong operational skills and impeccably high standards of service 
• Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service 
• Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements 
• Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees 
• Direct kitchen employees with food production and use a hands-on style approach when executing the line 
• Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards 
• Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service 
• Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary 
• Participate with recipe development and maintain the in-house core recipe files 
• Conduct departmental orientation of new employees and participate in performance evaluations 
• Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness 
• File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing) 
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodicals 
• Create a positive work environment for our employees through friendly, caring and professional communication 
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 
• Embody and deliver on exceptional service and hospitality 

SUPERVISORY RESPONSIBILITIES

Supervises management of hourly kitchen employees and carries out supervisory responsibilities in accordance with the organization's policies, applicable laws, and state & local health codes. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining employees, addressing complaints, and resolving problems. 

QUALIFICATIONS  

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. 

EDUCATION and/or EXPERIENCE  

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role. Must have basic knowledge of computers, computer programs, and technology in general. 

LANGUAGE SKILLS  

Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process. 

REASONING ABILITY 

Ability to carry out detailed and specific written and oral instructions. Ability to problem solve in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, Serv. Safe or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. 

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. 

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.