Executive Sous Chef Amada- Philadelphia, PA 217-219 Chestnut Street, Philadelphia, PA, United States

Philadelphia Theatre Company; Philadelphia (Philadelphia County); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a Sous Chef to lead culinary operations and ensure exceptional guest experiences. This role involves fostering a positive team culture, maintaining high culinary standards, and managing operational effectiveness. The ideal candidate will have a strong background in culinary arts, leadership skills, and a passion for hospitality. Join a dynamic team dedicated to culinary excellence and make a significant impact on the restaurant's success.

Qualifications

• Experience in culinary leadership and team management.
• Knowledge of culinary trends and operational standards.

Responsibilities

• Assist in leading culinary operations and ensuring guest satisfaction.
• Build and manage a skilled back of house team.

Skills

Culinary Leadership

Team Management

Culinary Standards Compliance

Operational Standards Monitoring

Education

Culinary Arts Degree

Job description

Objective

The Sous Chef is responsible for assisting the CDC in leading the restaurant's culinary operations, ensuring guest satisfaction, employee engagement, and financial performance. The Sous Chef oversees back of house (kitchen) performance, promoting continuous improvement in culinary operations.

Responsibilities

1. Leadership Effectiveness
   • Provides culinary leadership, assisting the CDC with planning and execution for the restaurant.
   • Maintains a positive presence, serving as an ambassador and role model of Garces standards.
   • Fosters a culture committed to inspired hospitality and culinary excellence.
   • Builds a skilled BOH team by recruiting, training, coaching, and managing kitchen staff.
   • Ensures culinary standards and procedures are followed to provide an exceptional guest experience.
2. Business Effectiveness
   • Stays updated on culinary trends and explores opportunities for growth.
   • Ensures performance against operational standards, including guest satisfaction, revenue, COGS, labor costs, and safety standards.
   • Maintains the physical plant and food safety standards.
   • Supports sales, marketing, and public relations efforts, representing the restaurant at events and media.
   • Monitors and controls assets, ensuring security of resources.
   • Addresses operational challenges effectively.
3. Personal Effectiveness
   • Acts with integrity and accountability, serving as a role model.
   • Pursues personal growth through ongoing development activities.
   • Completes tasks timely and within budget.
4. Interpersonal Effectiveness
   • Builds positive relationships with employees, guests, partners, and the community.
   • Prioritizes hospitality and cuisine quality, seeking ways to enhance satisfaction.
   • Fosters teamwork, respect, and cooperation.
   • Communicates clearly and constructively.
   • Performs additional duties as assigned by the CDC, GM, or CEC.