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Sous Chef

7 months ago

Philadelphia, United States Private Listing Full time
Required Years of Experience

3 years

ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):

  • Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
  • Assumes 100% responsibility for the quality and integrity of products served.
  • Ensures that all products are received in the correct unit, count, and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures.
  • Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
  • Responsible for production work to benefit the restaurant: Italian Experience, Pasta Making, Wood Grill, Wood Burning Oven, Butchering, Charcuterie, Braises, Stocks, and Marinades.
  • Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler.
  • Assists cooks with the setup and breakdown of stations so that shift changes happen in a timely manner.
  • Assists in the management of all kitchen staff, including prep and dishwashers.
  • Participates in ordering, menu development, and recipe development.
  • Documents new kitchen recipes in standard corporate format.
  • 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.
  • Maintain a hygienic and safe working environment at all times.
  • Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
  • Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
  • Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
  • Responsible for End of end-of-month inventory.
  • Be able to work lunch and/or dinner service while supervising daily production needs.

SUPERVISORY RESPONSIBILITIES: Supervises non-exempt kitchen positions on a regular basis and assists restaurant management. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Compensation Details
Compensation: Salary (60k-70k)

   

Benefits:

  • Dental Insurance
  • Employee discount
  • Flexible spending account
  • Health insurance
  • Paid time off
  • Vision insurance

Physical setting:

  • Bar
  • Fine dining restaurant

Schedule:

  • Holidays
  • Weekend availability

Supplemental pay types:

  • Bonus pay

Ability to commute/relocate:

  • Philadelphia, PA : Reliably commute or plan to relocate before starting work (Required)

Experience:

  • Kitchen management: 3 years (Required)
  • Food handling: 3 year (Required)
  • Food preparation: 3 year (Required)
  • Hospitality: 2 year (Required)
  • Chef: 2 years (Required)

Work Location: In person