About Fiorella:Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet authentic Italian dining experiences to each of our neighborhood locations.The Sous Chef for Fiorella is responsible for supporting the Executive Chef and CDC of each location in leading the day-today execution of the culinary operations for both Fiorella Clement & Fiorella Polk. The Sous Chef leads the Culinary Team with professionalism, respect, efficiency, knowledge and awareness. This position will mentor junior staff members while upholding restaurant standards for food quality and sanitation.This role collaborates closely with the Executive Chef, CDC and Head of Culinary Production, on all aspects of the culinary operations to help create a unified experience and high-level delivery of food experience for Fiorella. You will be responsible for contributing to menu development, inventory, purchasing, food cost controls and staff management and development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.Primary Responsibilities:Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef & Management TeamInvolved in collaborative menu planning for a la carte, large format, and pastry menusCoordinates and schedules the work of all cooks and other BOH personnel.Responsible for hiring, scheduling, training, and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of qualityContinuous training and development of cooksSupport the management of all sourcing, purchasing and maintain relations with vendors and farmers.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements.Ability to manage these programs independently to company standard.Supports both front-of-the-house and back-of-the-house in all business aspects.Delivers on financial and food sanitation goals of the operation and overall business.Maintain and track a consistent monthly inventoryRequired Skills:Creative problem-solver who brings passion, enthusiasm and the desire to innovateProven track record of being organized, dependable and self-motivated.Team builder and ability to successfully manage and develop teamsAble to work independently and have the capacity to manage up and down.Ability to work 50 + hours per week (as needed).Willingness to work a flexible schedule, including days, evening, weekends and holidays.Must be experienced with computers including all G Suite of ProductsBe able to work in a standing position a minimum of 8 hours a day.Be able to reach, bend and frequently lift up to 30 pounds.