Neapolitan Pizza Kitchen: Junior Sous Chef

Menus & Venues; King of Prussia (PA); On-site; USD 34,000 - 44,000; Full time

Benefits offered by this job

URBN family

Employee meal benefits

Discounts across URBN brands

Competitive pay

Job summary

Pizzeria Vetri is seeking a Junior Sous Chef to assist with all aspects of preparation, cooking, and presentation, while maintaining sanitation and inventory. You will work closely with kitchen leadership to uphold culinary standards and ensure smooth service.

Ideal candidates bring 5 years of restaurant experience and 3 years of leadership in a similar role, plus ServSafe certification. Evening, weekend, and holiday availability is required in a fast-paced, team-driven environment.

Qualifications

• 5 years of restaurant experience
• 3 years of leadership experience as a Sous Chef in a similar culinary role, especially in a high-volume establishment.
• ServSafe® | Food Manager Certification is required or an approved alternative.
• High school diploma or GED is required, preferably from a culinary institution.
• Basic proficiency in restaurant management software, inventory tracking, ordering, and scheduling.
• Solid understanding of cooking techniques, knife handling, and kitchen safety.
• Ability to work efficiently in a fast-paced, team-oriented environment.
• Strong attention to detail, cleanliness, and food presentation.
• Willingness to learn and grow within a professional kitchen setting.
• Availability to work evenings, weekends, and holidays as required.
• Must adhere to proper grooming, hygiene, and uniform standards.

Responsibilities

• Advanced knowledge of cooking methods, food presentation, kitchen equipment, and strict sanitation standards.
• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
• Operate various kitchen equipment safely and efficiently, including ovens, grills, fryers, mixers, slicers, and food processors.
• Maintain a clean and organized workstation, following health and safety regulations and sanitation standards.
• Ensure all food is labeled, dated, and stored correctly to minimize waste and optimize freshness.
• Uphold all safety standards, including proper use of knives, hot surfaces, and cleaning chemicals.
• Maintain awareness of food allergies and dietary restrictions, ensuring food is handled with care.
• Support the coordination and delivery of all service meals, ensuring quality preparation and presentation.
• Adhere to corporate protocols regarding procurement, stock levels, and fiscal oversight, while partnering with kitchen leadership and the General Manager on administrative requirements.
• Oversee vendor relations for food and supply acquisition, regulating order volumes to align with established budgetary goals and restaurant profitability.
• Supervise, train, and motivate kitchen staff, and step in at any station during a rush.
• Assist with prep work and ingredient stocking to keep the line running smoothly throughout service.
• Work collaboratively with other kitchen staff, including prep cooks, dishwashers, and other line cooks, to deliver high-quality dishes on time.
• Be flexible and willing to assist with other tasks or fill in for other stations as needed.
• Monitor food stock levels and communicate shortages or spoilage to kitchen leadership.
• Participate in daily cleaning tasks and routine deep-cleaning duties as scheduled.
• Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food; this includes cleaning and organizing all storage areas in freezer, refrigerator, and dry storage areas.

Skills

Leadership

Food safety

Communication

Attention to detail

Grooming/Hygiene

Education

High school diploma or GED

ServSafe Certification

Tools

Restaurant management software

Job description

Pizzeria Vetri is seeking a Junior Sous Chef to assist with all aspects of preparation, cooking, and presentation, while maintaining sanitation and inventory. You will work closely with kitchen leadership to uphold culinary standards and ensure smooth service.

Ideal candidates bring 5 years of restaurant experience and 3 years of leadership in a similar role, plus ServSafe certification. Evening, weekend, and holiday availability is required in a fast-paced, team-driven environment.