Executive Sous Chef

Redd Hospitality; Philadelphia (Philadelphia County); On-site; USD 80,000 - 105,000; Full time

Job summary

Redd Hospitality in Philadelphia is seeking an Executive Sous Chef to lead our culinary team in a scratch kitchen environment with P&L responsibility.

You will supervise kitchen and floor staff, design menus, manage inventory, train staff, ensure food safety, and oversee banquet service when needed. Flexibility with shifts is required to succeed in this dynamic setting.

Qualifications

• Experience as a Sous Chef or in a similar role in a food-service environment.
• Strong knowledge of food safety practices and regulations.
• Banquet service experience is preferred but not mandatory.
• Excellent team management with ability to motivate and lead diverse kitchen staff.
• Proficient in inventory management to ensure stock control.
• Strong culinary skills with creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

• Assist in all aspects of kitchen operations.
• Supervise kitchen and floor staff, ensuring efficient workflow and adherence to food safety regulations.
• Plan menus and oversee culinary execution.
• Manage inventory levels and purchasing while minimizing waste.
• Train and mentor kitchen staff on food handling, safety, and culinary skills.
• Maintain cleanliness and organization of the kitchen, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service.
• Monitor and uphold food quality and consistency during prep and service.

Skills

Executive Sous Chef experience

Food safety compliance

Banquet service experience

Team leadership

Inventory management

Menu planning & creativity

Work under pressure

Shift flexibility

Job description

Overview

We are seeking a passionate and skilled Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in scratch kitchens as well as experience with P&L.

Duties

• Assist in all aspects of the store
• Supervise all kitchen staff and floor staff, ensuring efficient workflow and adherence to food safety regulations.
• menu planning
• Manage inventory levels, ordering supplies as needed while minimizing waste.
• Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service during events.
• Monitor food quality during preparation and service to ensure consistency and excellence.

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.
• Excellent team management skills with the ability to motivate and lead a diverse kitchen staff.
• Proficient in inventory management practices to ensure efficient stock control.
• Strong culinary skills with an emphasis on creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.