Seafood Kitchen Lead: Growth & Training

Mitchell's Fish Market; Pittsburgh (Allegheny County); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental coverage

Vision coverage

Life insurance

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Mitchell's Fish Market in Pittsburgh, PA is seeking a Sous Chef to support daily kitchen operations and lead a high-volume back-of-house team with a hands-on, do-what-it-takes approach.

You will assist the Executive Chef with training, inventory, cost control, sanitation, and ensuring top-quality seafood and guest satisfaction in a fast-paced environment.

Competitive pay range USD 58,000–72,000 per year, plus comprehensive benefits and growth opportunities within a renowned dining group.

Qualifications

• Minimum 2 years of culinary management in a full-service, high-volume setting.
• Strong back-of-house operations knowledge including supervision, inventory, and cost controls.
• Excellent communication, leadership, and conflict-resolution abilities.
• Progressive work history with solid work ethic; culinary program grad is a plus.

Responsibilities

• Ensures guest satisfaction with a hands-on, do-what-it-takes leadership style.
• Assist the Executive Chef in managing back-of-house staff in a high-volume kitchen, including training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories, and order food and supplies.
• Maintain sanitation procedures and organize work areas per OSHA regulations.

Skills

Culinary management

Staff supervision

Inventory controls

Food/labor cost management

Communication skills

Leadership

Conflict resolution

Education

Accredited culinary program

Job description

Mitchell's Fish Market in Pittsburgh, PA is seeking a Sous Chef to support daily kitchen operations and lead a high-volume back-of-house team with a hands-on, do-what-it-takes approach.

You will assist the Executive Chef with training, inventory, cost control, sanitation, and ensuring top-quality seafood and guest satisfaction in a fast-paced environment.

Competitive pay range USD 58,000–72,000 per year, plus comprehensive benefits and growth opportunities within a renowned dining group.