Sous Chef 65K70K Erwinna PA

Mis en Place; Erwinna (PA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical benefits

Paid time off

Profit sharing

Free parking

Job summary

The Golden Pheasant Inn in Erwinna, PA is seeking an experienced Executive Sous Chef to lead culinary operations in its historic Bucks County restaurant. This is a hands-on kitchen leadership role, not a back-office position, with ~45 hours per week and a five-day schedule.

You will stay actively involved in service, food quality, training, organization, and daily kitchen execution, while contributing to menu development in a fine dining setting along the Delaware River.

Qualifications

• Hands-on cooking skills with strong culinary foundation.
• Experience in fine dining or quality-focused restaurants.
• Proven ability to supervise and train kitchen staff.

Responsibilities

• Lead and support daily BOH operations.
• Maintain food quality, presentation, and execution.
• Train, coach, and motivate culinary employees.
• Manage ordering, receiving, and inventory.
• Ensure food safety and sanitation standards.
• Collaborate with culinary leadership during service.
• Support menu development and recipe execution.

Skills

Hands-on cooking

Culinary leadership

Strong communication

Organizational skills

English proficiency

Job description

$65,000-$70,000 annual salary. Approximately 45 hours per week, five days a week. Medical benefits, paid time off, profit sharing, and free parking.

The Golden Pheasant Inn in Erwinna, PA, is seeking an experienced Executive Sous Chef to help lead culinary operations at its historic Bucks County restaurant.

This is a hands-on kitchen leadership position, not a back-office management role. You'll remain actively involved in service, food quality, training, organization, and daily kitchen execution.

Located along the Delaware River, the Golden Pheasant Inn offers an established fine dining environment in a distinctive historic property. This role suits a chef who leads calmly, maintains high standards, and enjoys working alongside the culinary team.

Location

Erwinna, PA 18920 | Bucks County

• Reliable transportation required
• Not easily accessible by public transportation
• Free parking available

Compensation

• $65,000-$70,000 annual salary
• Full-time salaried position
• Profit sharing

Benefits

• Medical benefits
• Paid time off
• Profit sharing

Schedule

• Approximately 45 hours per week
• 5-day workweek
• Weekends required
• Holidays required

Why This Role Stands Out

• Established fine dining restaurant in historic Bucks County
• Approximately 45-hour, 5-day workweek
• Hands-on culinary leadership position
• Opportunity to contribute to menu development
• Direct involvement in food quality, training, and kitchen operations
• Medical benefits, paid time off, and profit sharing
• Distinctive historic property along the Delaware River

About the Role

The Executive Sous Chef will support daily kitchen operations while maintaining consistent standards for food quality, preparation, organization, sanitation, and service execution.

You’ll work closely with culinary leadership, remain actively involved in cooking and service, and help develop a dependable, accountable kitchen team.

We are looking for someone who can:

• Lead with urgency without creating chaos
• Maintain organization and consistency during busy service
• Train, coach, and motivate culinary employees
• Hold team members accountable to established standards
• Maintain food quality, presentation, and execution
• Communicate clearly across the kitchen
• Balance culinary standards with operational demands
• Contribute to menu development and execute established recipes
• Build trust through consistency, professionalism, and hands-on leadership

About the Restaurant

The Golden Pheasant Inn is a historic restaurant and inn located in Erwinna, PA, along the Delaware River in Bucks County.

The property offers an established fine dining environment where culinary quality, hospitality, and attention to detail are central to the guest experience.

The kitchen requires a chef who appreciates traditional hospitality while maintaining the organization, consistency, and accountability needed in a professional restaurant operation.

Responsibilities

• Lead and support daily BOH operations
• Maintain food quality, consistency, presentation, and execution
• Work actively alongside the culinary team during preparation and service
• Support menu creation and culinary development
• Follow and reinforce written recipes and preparation standards
• Manage ordering, receiving, and inventory
• Maintain food safety and sanitation standards
• Assist with staff scheduling
• Train, coach, and motivate culinary employees
• Establish clear expectations and reinforce accountability
• Maintain kitchen organization and service readiness
• Communicate effectively with culinary leadership and team members
• Respond to changing service demands with urgency and composure
• Maintain high culinary and hospitality standards

Qualifications

• Executive Sous Chef, Sous Chef, or comparable culinary leadership experience
• Strong culinary foundation and hands-on cooking skills
• Experience in fine dining or comparable quality-focused restaurants
• Proven experience supervising and training kitchen employees
• Experience with ordering, receiving, and inventory management
• Strong knowledge of food safety and sanitation
• Menu development experience
• Experience with scheduling and staff management
• Ability to follow and enforce written recipes and preparation standards
• Strong communication and organizational skills
• Calm, dependable leadership style
• High standards for consistency and execution
• Ability to maintain urgency and composure during busy service
• Commitment to hospitality and professional kitchen standards
• Ability to communicate effectively in English
• Ability to stand for extended periods and regularly reach, bend, and stoop
• Ability to lift up to 50 lbs.