Sous Chef

1 year

A new restaurant in Philadelphia looking to hire an Sous Chef for our opening in August 2025!

We are looking for a candidate with a record of excellence in the kitchen, strong management skills, and a commitment to quality and creativity. Operated with the values of leadership and efficiency, our small, intimate bar and restaurant will be a very exciting addition to the city.

Responsibilities:

• Assist Executive chef in developing the menu and recipes for the restaurant with a focus on raw and prepared shellfish and grilled small plate options.
• Experience with the line, expo, and staff management required.
• Working the hot line, fryer, oyster/raw bar station, and prep for the restaurant.
• Strong knowledge and skill of advanced cooking techniques and creativity to explore new menu items.
• Maintain cleanliness of the kitchen including all refrigeration, the food hot line, dish area, and restaurant as a whole.
• Work with the Executive chef on nightly seatings, events, staff management, relationships with vendors.
• Develop some vendor relationships, execute inventory management, and uphold food standards according to the Office of Food Protection.
• Scheduled full time with 2 weeks paid vacation time per year with minimum of 1 month of notice. Open availability is necessary. Be flexible with your schedule and willing to work until the job is done.
• Ensure minimal wastage of product.
• Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out.
• Any other duties as directed by the Executive chef and management.

Compensation: Salary (Based on Experience)

Benefits & Perks: Paid Time Off

Leadership

Creativity in Menu Development

Attention to Detail

Ability to Work Under Pressure

Team Collaboration

Problem Solving Skills

Time Management

Adaptability

Communication Skills

Vendor Relationship Management

Organizational Skills

Inventory Control

Safety Awareness

Training and mentoring staff

Customer Service Orientation

Flexibility in scheduling

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