11/02/2022
BöL Food Truck | Job Description/Offer
Introduction:
Hello, My Name is Scott Nechay and I am the Executive Chef of BöL Food Truck. I have been cooking professionally for 34 years. I began cooking at the age of 14, worked at many restaurants in the Chicagoland area during High School and College, apprenticed under a French Chef in Nashville, TN for 2 years, went to Culinary School in NYC for 2 years all while working at many of the best restaurants in NYC then, went back to Chicago after school to run a boutique hotel for 2 years and then was a Private Chef for a very wealthy family for 10 years. After that, started my own private chef business in Jackson Hole, WY. Was very successful with that business and after 12 years of doing that, have decided to open a food truck. This was/is not a hap-hazard decision. I have been working on this concept/project for over 5 years and have now decided to pull the trigger and move forward to the next phase of my business.
I, along with my business partner, Mel Orchard wants this to be an employee-owned company. We want to start small and work big out the gate so we can grow to not only generate more business, but to have multiple food trucks, multiple concepts with multiple trucks, but also get into the CPG (consumer packaged goods) with many of our food items. This will take a lot of work from all of us. The harder we all work, the quicker we all advance… position-wise and monetarily.
Summary:
BöL Food Truck will be re-launching in the Phoenix Metropolitan area Fall 2022 (projected opening (11.15.22). We will serving a small variety of global cuisines which utilize Rice as the vessel for our food as well as serving everything in a “Bowl”. The opportunities for potential menu items are endless but will be starting with our favorites. Gluten - Free Chicken Teriyaki, Chicken & Sausage Gumbo, Chicken Tikka Masala, Pork Chili Verde a Vegetable Buddha Bowl and perhaps one more item. We will be keeping this a very simple concept... Very well, delicious, prepared foods, high quality ingredients, all homemade (no pre-made items) and local/organic whenever possible. These menu items are a few of many we wish to serve and are open to not only having our employees have suggestions for items to be served, but also have them execute from start to finish. We will also be listening to our customers and if they have ideas for us, we will listen and prepare these for them.
Our home base will be in Mesa, AZ near Southern and the 60. We can be stationary at this property as we see fit and will also be doing many of the events/festivals throughout the season and year. Our goal is to work as efficiently as possible, curating a schedule/calendar based on sales/success as we figure out what will be the best for the company, scaling properly as we move forward. The harder we all work together, the more successful we are as a company and most importantly, as a team. We feel this model of having a smaller menu that is easier to execute from start to finish will allow us to grow at a comfortable pace allowing us to hire accordingly and advancing existing team members. Again, the harder we all work, the busier we get and the more money we all make.
Eventually…. sooner than later, we want this company to be an employee-owned company. At this point, we are a team of 2, one of which is an investor only. We are in need of an Executive Sous Chef, a Sous Chef and 1-2 Prep Cooks/Food Truck Operators. Sous are also expected to help run the truck as well. Schedule would be TBD butwould like to find a way to have a 5 day work week for all. This may not be the case when we first open but will have a solid schedule set ASAP.
Title/Position Summary:
Executive Sous Chef - ESC He/She is to work directly with the Executive Chef. He/She is the EC’s right hand person. This person should be just as skilled/qualified as the EC, as this position is set up like all positions for rapid advancement. It’s our goal to to have the ESC become the EC. The ESC should have a solid sense of most, if not all global cuisines, be able to execute food preparation from start/finish at the highest level, and be able to manage the team at the same time.
Sous Chef - SC He/She is to be the right hand person to the ESC. This is the core of the team. Not always the most glorious position as this is the middle management position. Typically, the SC is at a point in their career where they have paid their dues on the line or somewhere in the kitchen lower on the totem pole. They are in position to become an ESC once they reach the point where they are extremely well versed in all aspects of kitchen operations. this person is in line to become ESC.
Prep Cook/Food Truck Operators – PC He/She. This person is in the beginning portion of their career and eager to learn and move up in the brigade system. It’s the job of the EC, ESC & SC to groom this person(s) and help them advance as a cook. It’s also just as important for them to be eager to learn and grow, accept constructive criticism from management and take initiative on their own as well from growth. This person is to be groomed to become SC.
Responsibilities & Duties:
ESC/Food Truck Operator-
• Implement and Manage Food Budget - Work with local purveyors/farms/etc
• Manage Cost & Quality Control
• Manage Scheduling
• Work with EC on - New menu items, managing staff, managing/running food truck - Service and events, plans for company growth.
• Food Preparation
• Filling in where/when need be
SC/Food Truck Operator-
• Food Preparation
• Managing kitchen staff, organization, cleanliness, safety
• Managing Inventory in line with ESC
• Food ordering - Working along with EC & ESC
• Working food truck and events - Service
• Filling in where/when need be
Prep Cook/Food Truck Operators-
• Food Preparation - Safely
• Running food truck service
• Keeping food truck and comm kitchen clean/organized - work with SC
EVERYONE: Whatever needs to be done. We all we execute all duties/tasks when necessary to operate a food establishment. No one person is above performing the following: Washing dishes, taking out the trash, cleaning (comm kitchen and food truck), organizing, putting food orders away, etc. There will be a brigade system in place for sure. The prep cook may be tasked to do a lot of these duties but is not his/her sole responsibility. We are a team, and the team works together.
Qualifications & Skills:
• Minimum of 3 years kitchen experience
• Culinary Degree is a plus
• Must have a valid driver’s license with a clean record (NO DUI’s - too expensive to insure you on our policy)
• Must have a current/valid Food Managers Serv-Safe Certificate.
• At least 3 references
• Be able to work long hours - (8-12+)
• Flexible schedule
• Ability to lift 30+ lbs.
• Solid knife skills
• Ability to follow direction
• Ability to accept constructive criticism
• Menu development skills
• Ability to operate a POS system
• Self – motivated: There is always something that needs to be done in a kitchen environment.
• Work at a fast pace for long periods of time.
• Solid organizational skills – work clean and efficiently. Ability to prepare foods at a solid/fast pace.
• Great communication skills
• Accountability – all aspects of the word and definition.
We all what an employer is looking for. We ask that you work just as hard on not harder that your co-workers. Hard work will most definitely be rewarded.
Pay & Benefits:
ESC/Food Truck Operator -
• Starting $23.00 - $30.00 / hr. DOE
• After 60 days, performance review for pay advancement. If business is successful, potential to be put on salary.
• After the 1st 60 days, performance reviews will be every 45 days, discussion for advancement.
SC/Food Truck Operator-
• Starting $20.00 - $25.00 / hr. DOE
• After 60 days, performance review for pay advancement. If business is successful, potential to be put on salary.
• After the 1st 60 days, performance reviews will be every 45 days, discussion for advancement.
Prep Cook/Food Truck Operator-
• Starting $14.00 - $20.00 / hr. DOE
• After 60 days, performance review for pay advancement. If business is successful, potential to be put on salary.
• After the 1st 60 days, performance reviews will be every 45 days, discussion for advancement
FOR ALL EMPLOYEES-
• There will be tips for all employees. Daily tips will be disbursed as such: 50/50 split of 90% of the tip from day sales to the 2 people whom run the food truck that day. To the ones whom only prepped for that days service, 10% of this tip will go to the people who prepped in the comm kitchen. Full Transparency on tip pool. Cash tips dispersed after event. CC tips on paycheck
• Pay will be on the 1st and 15th of each month. We will also set up direct deposit.
• After 1 year of employment, an equity structure will be implemented. 1% of the 1st year net revenue will be set up for you as an equity partner. After 2nd year of employment, employee can either 1) increase one’s equity from 1% to 1.25% OR cash out .25% then a remain as a 1% equity partner. If employee decides to leave company after 1+ year of employment, their 1% equity structure is no longer valid and not available for any sort of cash out whatsoever. If they continue to remain as an employee after year 2….same structure applies but with a .25% increase annually. Cap out is at 5% or unless another agreement has been made and set in place and bound legally by both parties.
• We will be putting all of this in writing with a proper/legal agreement.
