Sous Chef

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

Overview

Lead the line. Elevate every dish. Deliver seafood at its finest.At Mitchell's Fish Market, fresh seafood, premium ingredients, and exceptional hospitality come together to create a memorable dining experience. We’re seeking a Sous Chef who can support daily kitchen operations, maintain the highest standards of quality and consistency, and help develop a talented culinary team. If you thrive in a fast-paced environment, take pride in precision and execution, and are passionate about creating exceptional seafood dishes, this is your opportunity to make your mark in a kitchen committed to culinary excellence.

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay RangeUSD $58,000.00 - USD $72,000.00 /Yr.