Executive Sous Chef: Lead Kitchen Innovation & Menus

Barcelona Wine Bar; Pittsburgh (Allegheny County); On-site; USD 75,000 - 105,000; Full time

Job summary

Barcelona Wine Bar seeks an Executive Sous Chef to lead the kitchen, plan menus, and manage weekly food inventory to ensure quality and consistency.

You will direct food prep, supervise staff, control portion sizes, and uphold safety and sanitation standards while delivering a high-quality guest experience. This role emphasizes hospitality and culinary excellence within seasonal constraints.

Qualifications

• 8-years of experience in a high-volume kitchen or similar role.
• High-volume restaurant experience is a plus.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much talent as dainty colors in a plate

Skills

Menu planning

Kitchen leadership

Inventory management

Food safety

Cost control

Communication

Staff training

Problem solving

Job description

Barcelona Wine Bar seeks an Executive Sous Chef to lead the kitchen, plan menus, and manage weekly food inventory to ensure quality and consistency.

You will direct food prep, supervise staff, control portion sizes, and uphold safety and sanitation standards while delivering a high-quality guest experience. This role emphasizes hospitality and culinary excellence within seasonal constraints.