Sous Chef

MILFORD HOSPITALITY GROUP INC; Milford (Bucks County); On-site; USD 42,000 - 62,000; Full time

Job summary

Milford Hospitality Group Inc at Hotel Fauchere in Milford, PA seeks a hands-on Sous Chef to lead back-of-house operations under the Chef de Cuisine. This role directs kitchen staff, ensures dishes meet company standards, and acts as liaison when the CDC is absent.

Responsibilities include overseeing food prep, inventory control, scheduling, menu costing, waste control, and coordination with FOH. Must hold ServSafe Manager certification, First Aid/CPR/AED, and preferably RAMP certification.

Qualifications

• ServSafe Manager Certification required for kitchen supervision.
• First Aid, CPR and AED certification is expected.
• Owner/ Manager RAMP certification is suggested.

Responsibilities

• Ensure dishes are prepared to company specifications.
• Oversee food preparation and ensure BOH staff meet standards.
• Monitor health, safety and sanitation practices per ServSafe.
• Manage inventory, ordering and cost controls for production.
• Lead onboarding, training and development of line staff.
• Create and adjust back-of-house schedules based on budgets.
• Collaborate with FOH and Executive Team; attend relevant meetings.
• Maintain records, waste logs, and department coordination.

Education

ServSafe Manager Certification

First Aid, CPR & AED Certification

Owner/ Manager RAMP Certification (suggested)

Job description

Job Details

Job Location: Hotel Fauchere - MILFORD, PA 18337

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

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