Executive Sous Chef: Lead a Dynamic Kitchen & Growth

parkhurst; Easton (Northampton County); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Full-time role (~50 hrs/week)

Health, dental, vision, life insurance

401(k) with company match

Paid time off

Free meals during shift

Employee discount at ENPHG brands

Internal promotion opportunities

Job summary

Parkhurst Dining is seeking an Executive Sous Chef 1 to join our culinary leadership team in Easton, PA. As second in command to the Executive Chef, you will oversee daily kitchen operations, supervise hourly staff, manage production, and ensure menu execution and guest satisfaction.

This role emphasizes cost control, inventory management, menu development, and collaboration with other departments to uphold our standards and the Parkhurst Gold program.

Qualifications

• 5+ years professional kitchen experience, including 3+ years in culinary roles; Culinary Arts degree preferred.
• Skilled in food preparation, menu planning, execution, and quality control.
• Ability to manage food costs, portion control, and waste reduction while adhering to budget guidelines.
• Experience supervising and training kitchen staff in safety, sanitation, and production practices.
• Strong focus on guest satisfaction and maintaining cooperative relationships across departments.

Responsibilities

• Oversee preparation of meals and ensure high quality and consistency.
• Maintain food inventory and adjust production to meet ingredient availability.
• Supervise hourly team members and ensure compliance with safety and sanitation standards.
• Contribute to menu development and oversee supply monitoring and ordering.
• Coordinate staffing and support guest satisfaction across culinary offerings.

Skills

Culinary leadership

Menu planning

Food cost control

Staff supervision

Guest satisfaction

Education

Culinary Arts degree (preferred)

Job description

Parkhurst Dining is seeking an Executive Sous Chef 1 to join our culinary leadership team in Easton, PA. As second in command to the Executive Chef, you will oversee daily kitchen operations, supervise hourly staff, manage production, and ensure menu execution and guest satisfaction.

This role emphasizes cost control, inventory management, menu development, and collaboration with other departments to uphold our standards and the Parkhurst Gold program.