Executive Sous Chef

BOA Steakhouse is now hiring an EXECUTIVE SOUS CHEF to join our team!

BE A PART OF OUR TEAM at BOA Steakhouse located at the Casa Mani Resort.

BOA Steakhouse offers an unforgettable experience 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 Robata & Sushi Bar. This innovative Steakhouse concept brings 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 taste makers from around the world.

Get ready to embark on a culinary journey like no other at BOA Steakhouse Napa.

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

• 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)
• 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

• 2 years previous experience as an Executive Sous Chef in a high‑end, high‑volume restaurant
• Ability to multi‑task and work efficiently under pressure
• Proficient in Microsoft Suite:
  Outlook, Word, Excel; and Restaurant POS Systems
• Strong communication skills, both with guests and teammates
• A positive, upbeat attitude with a strong work ethic
• Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant
• A valid Food Handler Card (must have upon hire)
• Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role
• Must be 18 years or older

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.