Lead Sous Chef – Tex-Mex & High-Volume Kitchen

KNEAD Hospitality + Design, LLC; Philadelphia (Philadelphia County); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Generous PTO

Medical/Dental/Vision insurance

Dining allowances across restaurants

Continuing education & professional发展

Job summary

KNEAD Hospitality + Design, LLC in Philadelphia is seeking a talented Sous Chef to support the Executive Chef and General Manager in overseeing all kitchen operations. You will ensure quality and consistency across menu items while leading a team of dedicated culinary professionals.

This role requires 5+ years in professional kitchens, with at least 2 years in a supervisory role. Tex-Mex exposure is preferred but not required; culinary degree or certification is a plus.

Qualifications

• 5+ years of professional kitchen experience, with at least 2 years in a supervisory role.
• Experience as Sous Chef or Kitchen supervisor preferred.
• Strong background in Tex-Mex or Mexican Cuisine preferred but not required.
• Culinary degree or hospitality certification is a plus, but not required.
• Expertise in menu execution, plating standards, and kitchen operations.
• Strong leadership and team-building skills.
• Excellent communication and organizational abilities.
• Ability to multitask in a high-volume, fast-paced setting.
• Understanding of financial goals, food costs, and labor management.

Responsibilities

• Support Executive Chef and General Manager in overseeing kitchen operations.
• Ensure quality and consistency across all menu items.
• Lead a team of culinary professionals and foster teamwork.
• Monitor food costs and labor to meet financial goals.

Skills

Kitchen leadership

Team building

Communication

Organizational skills

Multitasking

Food cost awareness

Education

Culinary degree or hospitality certification

Job description

KNEAD Hospitality + Design, LLC in Philadelphia is seeking a talented Sous Chef to support the Executive Chef and General Manager in overseeing all kitchen operations. You will ensure quality and consistency across menu items while leading a team of dedicated culinary professionals.

This role requires 5+ years in professional kitchens, with at least 2 years in a supervisory role. Tex-Mex exposure is preferred but not required; culinary degree or certification is a plus.