Sous Chef

2 days ago


Philadelphia, Pennsylvania, United States Method Co. Full time
Job Title: Sous Chef

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Method Co. in Philadelphia. As a key member of our kitchen staff, you will be responsible for supporting the Chef de Cuisine in all operational aspects of the business.

Responsibilities:
  • Execute and carry out the Chef de Cuisine's requests and orders without questioning.
  • Ability to execute all positions on the line and help line staff when they get behind.
  • Execute and oversee the production of all menu items.
  • Complete understanding of work safety and emergency procedures.
  • Expedite orders correctly and efficiently to ensure smooth kitchen flow.
  • Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
  • Ensure all reach-ins and walk-ins are locked.
  • Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service.
  • Assisting with creation and execution of daily specials.
  • Implement closing duties for the runners, stewards, line/pantry cooks and ensure all duties are being completed.
  • Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends.
  • Possess good math and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.
  • Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.
  • Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
  • Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
  • Assisting the chefs and coordinating with the purchaser with ordering on a daily basis.
  • Assisting the chefs with the scheduling on a weekly basis.
  • Prevent breakage by monitoring kitchen crew.
  • Inspire and motivate kitchen staff.
Fiscal Responsibility:
  • Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
  • Assisting reviewing monthly profit and loss statement and acts on all variances.
  • Helps ensure all overtime is authorized
Qualifications:
  • Minimum 2 years professional hospitality leadership experience in a similar environment
  • Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
  • Competent in fabricating all meat, fish and poultry.
  • Understand the differences and uses of all herbs and types of seasonings.
  • Knowledge and the ability to produce various ethnicity of foods
  • Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
  • Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.
  • Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others.
  • Management certified according to state health department criteria
Benefits:
  • Full comprehensive affordable medical benefits including Health, Vision, Dental, Life and much more
  • Discounted Dining
  • 401 (K) Retirement Savings
  • Paid Vacation, Holiday, Personal, and Sick days

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