Lead Sous Chef: BOH Operations, Training & Menu Support

Milford Hospitality Group; Milford (PA); On-site; USD 60,000 - 75,000; Full time

Job summary

Milford Hospitality Group is seeking a Sous Chef in Milford, PA to oversee day-to-day back-of-house operations under the Chef de Cuisine. The role leads BOH staff, maintains safety and sanitation standards, and partners with the Executive Team to manage inventory, menus, and costs.

The position requires ServSafe Manager certification, First Aid/CPR/AED, and possible RAMP certification. Responsibilities include onboarding, training, scheduling, budgeting, and coordinating with FOH for smooth

Qualifications

• Certifications required or strongly preferred for safe kitchen operation.
• Experience leading back-of-house teams is implied by duties.
• Exposure to ServSafe and safety standards is essential.

Responsibilities

• Ensure dishes are prepared to company specifications.
• Oversee back-of-house staff and ensure standards are met.
• Monitor sanitation and storage following best practices.
• Oversee maintenance scheduling with Chief Engineer.
• Ensure health and safety standards are met.
• Manage inventory and ordering for production.
• Receive deliveries and code invoices.
• Lead onboarding and training of line staff.
• Create and manage BOH schedules based on budgets and projections.
• Monitor budget, complete inventories and pricing updates.
• Assist with menu development, recipes and costing.
• Maintain waste logs and transfer sheets to control loss.
• Print and file PA Dept of Agriculture temp logs.
• Conduct daily food safety walkthroughs and corrective actions.
• Distribute payroll checks and liaise between FOH, BOH, Exec Team.
• Attend meetings affecting the outlet (Marketing, BEO).
• Execute additional duties as requested.

Skills

Leadership

BOH Operations

Sanitation

Education

ServSafe Manager Certification

First Aid, CPR & AED Certification

Owner/ Manager RAMP Certification

Job description

Milford Hospitality Group is seeking a Sous Chef in Milford, PA to oversee day-to-day back-of-house operations under the Chef de Cuisine. The role leads BOH staff, maintains safety and sanitation standards, and partners with the Executive Team to manage inventory, menus, and costs.

The position requires ServSafe Manager certification, First Aid/CPR/AED, and possible RAMP certification. Responsibilities include onboarding, training, scheduling, budgeting, and coordinating with FOH for smooth