Noble 33
divh2Sous Chef Position at Sparrow Italia/h2pSparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of todays dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair, London; and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments./ph3Job Purpose/h3pUnder the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef serves as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and quality checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff./ph3Duties
Functions/h3ulliConduct opening procedures including receiving products, checking invoices, and completing temperature logs/liliManage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed/liliAssist with budgeting and inventory including counting food and dry goods for inventory/liliEnsure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs/liliAssist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues/liliEnsure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary/liliTrain new hires on their stations and be willing and available to cover any station on an as-needed basis/liliExpedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met/liliConduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts/liliEffectively implement new menu rollouts and educate team members on said rollouts/liliPromote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies/li/ulh3Specific Job Knowledge
Skills/h3ulliHigh School diploma, GED, or equivalent preferred/liliMust be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis/liliMust be well organized, capable of multi-tasking and detail oriented/liliLeadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment/liliAbility to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality/liliCapable of working overtime, weekends, evenings, holidays, and special events as needed/liliStrong verbal and written communication skills in English; bilingual English/Spanish preferred/liliBasic computer skills required/liliKnowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card/li/ulh3Physical Abilities/h3ulliMove, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist/liliRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting/liliStand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions/liliReach overhead and below the knees, including bending, twisting, pulling, and stooping/liliRequires manual ability to use, carry, and operate all necessary equipment/li/ul/div
Functions/h3ulliConduct opening procedures including receiving products, checking invoices, and completing temperature logs/liliManage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed/liliAssist with budgeting and inventory including counting food and dry goods for inventory/liliEnsure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs/liliAssist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues/liliEnsure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary/liliTrain new hires on their stations and be willing and available to cover any station on an as-needed basis/liliExpedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met/liliConduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts/liliEffectively implement new menu rollouts and educate team members on said rollouts/liliPromote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies/li/ulh3Specific Job Knowledge
Skills/h3ulliHigh School diploma, GED, or equivalent preferred/liliMust be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis/liliMust be well organized, capable of multi-tasking and detail oriented/liliLeadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment/liliAbility to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality/liliCapable of working overtime, weekends, evenings, holidays, and special events as needed/liliStrong verbal and written communication skills in English; bilingual English/Spanish preferred/liliBasic computer skills required/liliKnowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card/li/ulh3Physical Abilities/h3ulliMove, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist/liliRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting/liliStand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions/liliReach overhead and below the knees, including bending, twisting, pulling, and stooping/liliRequires manual ability to use, carry, and operate all necessary equipment/li/ul/div