Fabio Viviani Hospitality Group

BABB Hospitality, in conjunction with Fabio Viviani Hospitality, is looking to add a Sous Chef to our growing team.

About BABB Hospitality - Our philosophy is simple: People first. We obsess over the people we bring into our family. We focus on putting good in to get good out and set an industry leading standard believing if you take care of your people, the business will take care of itself.

We believe in seizing the moment and look to attract the best of the best as we grow and evolve into creating high quality concepts and other opportunities throughout the hospitality industry.

About Fabio Viviani Hospitality - Fabio Viviani has harbored a passion for food since his childhood in Florence, Italy. He hit the national spotlight in Bravo’s Top Chef seasons 5 and 8 - earning the “Fan Favorite” title - his on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country.

He has successfully launched multiple concepts and brands throughout the United States from Boston to Ft. Lauderdale to Chicago and Southern California since 2005.

Position: Sous Chef

Duties:

  • Provide quality, and genuine, hospitality in a timely manner
  • Plan and direct food preparation and culinary activities
  • Ensure that guest’s feel important and welcome in the restaurant
  • Adheres to all company safety and sanitation policies and procedures
  • Other duties as assigned
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements; manage inventory, ordering and receiving
  • Strict discipline to meeting food and labor costs
  • Supervise kitchen staff's activities
  • Arrange for equipment purchases and repairs
  • Perform administrative duties
  • Responsible for mentoring and training of kitchen staff
  • Maintain a positive and professional approach with coworkers and customers
  • Commit to local sourcing and relationships with farmers and vendors
  • Maintain strong teamwork with GM and FOH
  • Works with the GM to grow the business, drive sales and manage expenses.
  • Adheres to all company safety and sanitation policies and procedures
  • Other duties as assigned

Requirements:

  • Passion for food and ensuring an excellent dining experience for all guests
  • Energetic and genuine positive attitude while interacting with team-members and all guests
  • A minimum of 5 years of Chef Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment
  • Experience in opening a restaurant from scratch
  • Must be flexible with schedule and able to work different shifts and shifts with undefined end times
  • Be able to reach, bend, stoop and frequently lift to 20 pounds.
  • Be able to work in a standing position for long periods of time (up to 9 hours).
  • Proven working experience with recruiting, training, coaching, promoting, and terminating.
  • Experience controlling, managing labor costs, analyzing labor data, and developing systems to manage labor based on scheduling and sales.
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Outstanding communication skills, both electronically and in person.
  • Keep up with cooking trends and best practices
  • A culinary degree is preferred
  • A proven record of successful food inventory control.
  • Exceptional critical thinking ability.
  • Experience with restaurant equipment troubleshooting, part ordering, service negotiation and preventive maintenance.
  • Experience planning events, catering, and preparing food at event.
  • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.
  • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Willing to learn, be flexible, and contribute to an evolving concept