About Enzo Steakhouse & Bar
Enzo, a new Northern-Italy inspired chef-driven steakhouse and bar concept from chef Andrea Montobbio and fashion industry veteran Carmine Noce, offers grilled meats, fresh pasta and seasonal vegetarian dishes served with a healthy dose of the arts. The restaurant's unique approach marries Italian culinary traditions with those of the new American South. Set to open in summer 2022 in the Town at Trilith, a burgeoning arts community adjacent to Trilith Studios in Fayetteville, Georgia, Enzo will serve lunch and dinner daily and weekend brunch.
For more information, visit www.enzo-itl.com.
About Trilith
The Town at Trilith is a 235-acre master-planned residential and mixed-use project located in south metro Atlanta, Georgia, adjacent to Trilith Studios. Envisioned as a gathering place for creatives, artists, storytellers and makers, this European-inspired community will include 750 single-family homes, 600 multi-family lofts, 300 hotel rooms and 270,000 square feet of remarkable restaurants, retail, office and commercial space. The residential neighborhoods at Trilith comprise the largest geothermal community in the United States, with 51% of the development dedicated to green space that is currently home to more than 1,000 trees. Upon completion, residents will have access to 15 miles of nature trails, 54 acres of forest, 19 superbly landscaped parks and one of the most sophisticated and welcoming dog parks in the world. The Trilith development team is led by President Rob Parker and project partners including town planner and residential designer Lew Oliver Inc., commercial real estate firm Pace Lynch Corporation, residential real estate firm Berkshire Hathaway HomeServices Georgia Properties' New Homes Division, Piedmont Healthcare, multi-family developer Capstone, Nequette Architecture & Design, landscape design firm HGOR and a Builders Guild comprised of premier homebuilder in the Atlanta area. For more information about Trilith, please visit www.trilith.com.
SOUS CHEF:
Support and Assist the Executive Chef. Oversee the day-to-day culinary operations in the restaurant(s). Train and supervise staff and monitor food quality. Oversees all food preparation in the restaurant(s). Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and adjust in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Essential Duties/Tasks/Responsibilities:
Ensures all purchases and requisitioned items are ordered appropriately for timely delivery
Has full understanding of each position in the kitchen and is able to perform those tasks in the event of an absence
Approaches all encounters with guests and team members in a friendly, service-oriented manner
Provide leadership to the culinary management team
Assist the Executive Chef/Executive Sous Chef in all day-to-day operations
Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process
Set performance standards and monitor them regularly
Clearly communicate directions and visions in a manner which motivates and encourages colleagues
Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients
Lead by example serving as a role model; displays humility, honesty and integrity
Ensure all company policies are administered fairly and consistently
Maintain an open-door policy, encourage collaborative efforts between all colleagues
Demonstrate strong business acumen; understand financial reports, adjust to the needs of both consumer
and business, monitor closely food costs and related expenditures
Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc.
Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs
Ensures the appropriate handling, storage, and security of all food products
Demonstrate new cooking techniques and equipment
Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus
Create rotating menus that coincide with the seasons featuring local and hyper-local ingredients
Develops relationships with local merchants
Sources highest quality products and ensures competitive pricing is negotiated
Provides timely submissions to the Marketing Department for social media requests
Ensure staffing guidelines are implemented and pertinent to guest satisfaction
Participates in weekly meetings with F&B management, offering updates on program additions, omissions, and provide forward vision for culinary program
Accurately perform administrative tasks as required (payroll, disciplinary, financial reporting, scheduling, etc.)
Manage expenses including food cost, labor, supplies, uniforms, and equipment
Interact with guest to create camaraderie and obtain feedback on quality and service levels
Responds quickly to any guest complaints
Review surveys and share with culinary team
Knowledge/Skills/Abilities
Working knowledge of wines, other beverages for use in food preparation
Working knowledge of Point of Sales (POS) systems and operations
Working knowledge of health, safety and food service regulations
Excellent communication and guest relation skills in English
The ability to work well with a large group of people in a team environment
Must maintain composure and objectivity under pressure
Ability to work a flexible schedule including nights, days, weekends and holidays
Good understanding of food production and fundamental cooking techniques.
Good basic math skills.
Ability to deliver information in a clear and respectable manner to Team Members, customers, and vendors.
Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.
We all wear multiple hats here at ENZO. You may need to take on responsibilities outside of this job description at times, as we all do.
Education/Experience/Certifications:
High school diploma or GED, 5 years of experience in the culinary field at a management level or 2-year degree from accredited culinary school and 4 years culinary experience at the management level
Food Handler Certification
Physical Requirements / Working Conditions
Must be able to lift up to 50 pounds.
In an 8-hour work day: standing/walking 6-8 hours.
Hand use: single grasping, fine manipulation, pushing and pulling.
Work requires the following motions: bending, twisting, squatting and reaching.
Exposure to FDA approved cleaning chemicals.
Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
Ability to work in wet and dry conditions.
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
Ability to use tools and equipment, including knives, box cutters, and other heavy machinery.
May require use of ladders.
Ability to work in a fast-paced environment
Ability to work under the direction of the Chefs
