Description At Buca di Beppo, we consider our employees, Family, and we are looking to expand our family with only the most sincere and enthusiastic family members. The quality and integrity of the Buca family is the catalyst for commitment to the service of guests. Buca di Beppo is one of the most vibrant restaurant companies in the country, with the vision to be the first choice for Celebratory Dining. The Buca Mission is to provide every guest with an over the top celebratory experience by delivering vibrant Italian food in an eclectic vintage setting. The Chef Partner contributes to the success of Buca di Beppo through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The Chef Partner's responsibility is to direct the operation of the restaurant, attain sales, cost controls, and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by assisting in the direction and supervising of managers and family members. With locations from New York City to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere. For more information: visit Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions: The following list is not inclusive of additional responsibilities that may be requested by the Manager on duty. ENSURE A HIGH QUALITY OPERATION Ensure the production of high quality foods on a consistent basis. Ensure all kitchen functions are performed according to Buca di Beppo's guidelines. Direct kitchen activities and performance of heart of the house members on a shift-by-shift basis. Ensure positive Guest experience by monitoring and ensuring timely delivery of food product. Follow standardized recipes, preparation, portioning and presentation procedures. Maintain organized kitchen, dish, and storage areas. Maintain and inspect food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Correct unsafe practices or conditions. Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain kitchen cleanliness and organization for both the interior and exterior of the restaurant. Follow the Ten Points of Difference and Guest Standards of Execution as described in the Manager Training Orientation Workbook. Oversee FOH staffing when needed, ensuring that adequate staffing is maintained and that overtime is minimized. Ensures sales forecasting and schedules reflect desired productivity and match daily labor controls. Manage FOH when needed, responsible for the overall restaurant operation during Paisano Partners absence. Manages and schedules departments as required in absence of the Partner. Ensures proper staffing levels for departments and shifts. Ensures ongoing development of staff. Implements manpower plan for hourly staffing. Ensures that all meal and rest breaks are provided when required. Ensures that proper cash handling procedures are followed. Balances cash on hand with End of Day report, if closing manager. Prepares cash drawers and performs cash drop at end of AM shift. Disburses petty cash as required. Prepares reports at end of shift. When needed check in liquor, wine and beer ensuring company is billed for proper amount. Write a check for liquor, wine and beer to vendors where required by state law. QUALIFICATIONS: Communication- Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant. Time Management- Has great organization and time management skills. Stress Tolerance- Maintains composure in stressful or adverse situations. Problem Solving- Can resolve difficult or complicated challenges. Influencing Others- Influences others to be excited and committed to furthering the organization's objectives. Able to take and give direction. Adaptability- Adapts to changing business needs, conditions, and work responsibilities. Teamwork- Promotes cooperation and commitment within a team to achieve goals and deliverable's. Business Acumen- Aligns the direction, products, services, and performance of a business with the rest of the organization. Attendance- Excellent attendance is required with schedule flexibility determined by business needs. Must be able to work all shifts when the restaurant is open.