Sous Chef

The Post Oak; Pittsburgh (Allegheny County); On-site; USD 58,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining and more

Health benefit plans

Dental, vision, life, disability保险

Job summary

Mitchell's Fish Market in Pittsburgh is seeking a hands-on Sous Chef to lead daily kitchen operations, maintain exceptional food quality, and coach a team toward continuous improvement. You will partner with the Executive Chef to manage labor costs and inventories while upholding high standards and guest satisfaction.

The role offers opportunities for growth within a respected brand and requires a strong work ethic, adaptability, and a passion for mentorship in a fast-paced environment.

Qualifications

• At least 2 years of culinary management in a high-volume full-service restaurant.
• Strong knowledge of back-of-house operations, inventory controls, and labor costs.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history; strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, training, and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organize the work area in line with OSHA regulations.

Skills

Culinary Management

Staff Supervision

Leadership

Communication

Conflict Resolution

Education

Accredited culinary program

Job description

Overview

Ready to Elevate Your Culinary Career? Lead the Kitchen. Develop Your Craft. Grow Your Future.

Mitchell's Fish Market is looking for a passionate, driven Sous Chef to join our culinary leadership team and help deliver the exceptional food and dining experience our guests expect. If you're an experienced culinary professional who thrives in a fast-paced environment, enjoys developing others, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, maintaining exceptional food quality and consistency, mentoring and developing culinary team members, and supporting the overall success of the restaurant. This is an opportunity for a hands-on leader who takes pride in every plate, embraces accountability, and wants to continue growing as a culinary professional. We're looking for someone who is ready to build more than a job—we're looking for a future culinary leader ready to grow with a respected restaurant brand.

Bring your passion. Sharpen your leadership. Elevate every plate. Grow your culinary career with Mitchell's Fish Market.

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

• Ensuresexcellence 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 monthlyinventories, and ordering of food and supplies


• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment


• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $58,000.00 - USD $75,000.00 /Yr.