Sous Chef

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

Job Details

Job Location: MILFORD, PA 18337

Job Overview: The Sous Chef is responsible for the day to day execution of all back of house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC.

Responsibilities and Duties:

• Ensure that all dishes are prepared to company specifications
• Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard
• Monitor back of house cleanliness following Servsafe best practices. i.e. sanitation, storage, etc.
• Monitor back of house equipment and oversee preventative maintenance scheduling with Chief Engineer
• Monitor and ensure all health and safety standards are being met and executed
• Manage inventory & ordering so all necessary ingredients are readily available for production/ execution
• Receive deliveries appropriately: check in, sign, organize, code invoices
• New hire orientation and readiness; issue/ order coats, caps, thermometers, etc.
• Lead training and development of line level employees during onboarding
• Write back of house schedules based on labor budgets and sales projections
• Monitor budget and cost centers. Complete monthly inventories and price updates as needed
• Assist with menu development; builds, recipes, spec cards & costing
• Implement waste logs and Xfer sheets to control loss
• Print, monitor and file temp logs for PA Dept of Agriculture
• Complete daily food safety walkthrough/ line check; take or coach corrective actions
• Distribute payroll checks
• Serve as a liaison between FOH, BOH and Executive Team
• Attend required meetings that affect your outlet: Marketing, BEO, etc.
• Execute any additional duties as requested

Qualifications Qualifications/ Requirements:

• ServSafe Manager Certification
• First Aid, CPR & AED Certification
• Owner/ Manager RAMP Certification (suggested)