Sous Chef

Required Years of Experience

2 years

Job Details Who We Are

Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August, 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region.

The restaurant opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine, named Philadelphia Magazine's #1 restaurant in Philly, and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal, Bon Appetit, and Food & Wine, among other national publications.

We are dedicated to maintaining the highest standards for guest experience and culinary excellence and are aiming to develop the next generation of ambitious cooks and chefs.

The Role

As a Sous Chef, you will play a key role in supporting kitchen operations, managing cost controls, and leading the culinary team alongside the Chef de Cuisine, Executive Sous Chef and Chef Partner. This position requires a hands-on leadership approach, ensuring that standards, efficiency, and financial performance align with the restaurants goals. You will oversee day-to-day kitchen execution, staff development, and operational improvements, ensuring that food quality, cost controls, and team performance remain at the highest level.

This particular Sous Chef role will have purview over our daytime food program, including breakfast and lunch (Monday-Friday) and brunch (Saturday/Sunday). There is lots of creative space in this role for dish creation and collaboration with our more senior chefs to bring your ideas to life within the restaurant's conceptual framework. Candidates should have open availability on weekend mornings into mid-afternoon to oversee brunch and at least three weekdays on a similar basis for scheduling.

Responsibilities (Shared Duties)

- Be a hotel ambassador, exceeding core objectives and values.
- Act with an ownership mentality, maintaining full accountability for people, product, and profit.
- Provide excellent, courteous, and professional service to guests, ensuring a strong hospitality-driven culture.
- Maintain a professional appearance at all times, representing the brand with polished attire and grooming. Team members are expected to adhere to business-appropriate dress codes as specified by leadership. Hair, facial hair, and personal hygiene must be neatly maintained to uphold the companys hospitality standards.
- Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approachleaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence.
- Ensure overall cleanliness and safety, performing opening and closing procedures.
- Lead the team to surpass restaurant and bar targets, focusing on guest experience, efficiency, and revenue.
- Set service standards, address issues, and coach team members for quality and consistency.
- Solicit guest feedback, monitor cost-effectiveness, and implement profit-enhancing measures.
- Manage staffing, performance assessments, and team development.
- Ensure compliance with policies, service expectations, and regulatory requirements.
- Responsibilities (Key Responsibilities):
- Operational Leadership & Team Management
- Lead daily BOH operations, ensuring seamless execution of service.
- Train, mentor, and supervise kitchen staff, ensuring adherence to service standards.
- Support hiring, onboarding, and performance coaching, creating a strong, well-trained team.
- Ensure consistent execution of all recipes, maintaining food presentation, quality, and efficiency.
- Actively participate in service, stepping into any BOH role as needed.
- Financial Oversight & Cost Controls
- Monitor and manage food and labor costs, ensuring adherence to budget targets.
- Maintain inventory pars, oversee ordering, and track receiving to control costs and minimize waste.
- Ensure invoices are approved, tracked, and reconciled properly, maintaining financial accountability.
- Support End-of-Month (EOM) inventory, ensuring accurate and timely reporting.
- Work with the Chef de Cuisine and Executive Sous Chef to ensure menu items are costed properly before launching.

Compliance & Standards

- Uphold and reinforce food safety and sanitation standards, ensuring compliance with all regulations.
- Ensure the kitchen consistently meets and exceeds health inspection standards.
- Maintain high service, uniform, and production standards, leading by example.
- Collaboration & Culinary Execution
- Assist with menu development, modifications, and research to enhance the culinary program.
- Work closely with the Chef de Cuisine and Executive Sous Chef to execute the restaurants vision.
- Partner with FOH teams to ensure smooth service, addressing operational needs in real-time.

Ideal Candidate

- 2+ years of leadership experience as a Sous Chef or 3+ years as a Lead Line Cook.
- Extensive knowledge of food handling, preparation techniques, and menu costing.
- Strong financial acumen, with experience in cost controls, labor budgeting, and inventory management.
- Ability to thrive in a fast-paced, high-volume kitchen environment while maintaining efficiency.
- Detail-oriented and self-motivated, with a passion for hospitality, leadership, and operational excellence.

Requirements

- Mastery of various culinary styles and proficiency in all line-level cooking stations.
- Maintains a consistently high level of personal appearance and hygiene.
- Flexibility to work a schedule that includes weekends, holidays, and late hours.
- Punctuality is a must ability to report to work on time as scheduled.
- Endurance for extended periods of standing and/or walking.
- Demonstrates a guest-responsive culture with exceptional service as the top priority.
- Attentive, accountable, highly organized, and adept at planning multiple activities.
- Excellent interpersonal and communication skills, including phone etiquette.
- Maintains a positive, professional demeanor, and excels in team collaboration, providing lateral service as needed.

Compensations & Benefits

- Competitive salary + benefits.
- Leadership & professional development opportunities.
- A dynamic, hospitality-driven work environment.

Other Duties

This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Compensation Details

Compensation: Salary ($62,000.00 - $68,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Discounts at Lark Hotel properties nationwide

Required Skills

Ability to Work Under Pressure

Creativity in Dish Development

Mentorship and Training Capabilities

Strong Work Ethic

Adaptability to Changing Environments

Time Management Skills

Collaboration With Front of House Teams

Proactive Approach to Leadership

Commitment to High Standards

Ability to Manage Multiple Tasks

Customer Focused Mindset

Experience in High Volume Settings

Flexibility in scheduling

Endurance for Physical Demands of the Job

Professional Demeanor

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