Executive Sous Chef

Del Frisco's Restaurant Group; Philadelphia (Philadelphia County); On-site; USD 70,000 - 75,000; Full time

Job summary

A leading restaurant group is seeking an Executive Sous Chef to ensure guest satisfaction and manage back of house operations. The role involves training staff, overseeing inventory, and maintaining high standards in an upscale dining environment. This position offers a competitive salary and various employee benefits.

Benefits

Employee Discounts

Health Benefit Plans

Paid Sick Leave

Paid Vacation

Monthly Bonus Potential

Qualifications

• At least 2 years of culinary management experience in upscale dining.
• Strong knowledge of back of house operations.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Assist in managing back of house staff and training.
• Oversee inventory and ordering of food and supplies.

Skills

Leadership

Communication

Conflict Resolution

Education

Culinary Program Graduate

Job description

Join to apply for the Executive Sous Chef role at Del Frisco's Restaurant Group.

Overview

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style.
• Assist the Executive Chef in managing all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls, food/labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Pay Range: USD $70,000.00 - USD $75,000.00 /Yr.