Sous Chef-Fishtown-New Restaurant Opening

Barcelona Wine Bar; Philadelphia (Philadelphia County); On-site; USD 40,000 - 60,000; Full time

Job summary

A prestigious restaurant in Philadelphia County is looking for a dedicated Sous Chef to lead kitchen operations under the Executive Chef. Responsibilities include planning food preparation, ensuring hygiene, and maintaining high food quality. The ideal candidate should have a culinary degree and 1-3 years of high volume kitchen experience. This role demands excellent time management, the ability to work well under pressure, and a passion for food and wine.

Qualifications

• Passion for food, wine, and providing great guest experiences.
• Ability to build relationships with ingredient suppliers.
• Capable of thriving under high-pressure cooking conditions.

Responsibilities

• Ensure the highest food quality and presentation standards.
• Monitor hygiene and food safety throughout preparation.
• Organize the kitchen process and manage workflow.

Skills

Passion for food and wine

Time management skills

Active listening

Teaching ability

Basic computer skills

Education

Culinary degree preferred

1-3 years of high volume kitchen experience

Job description

Description

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high‑quality guest experience
• Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
• Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
• Handle volume and stress with poise and finesse
• Organize and manage the expo process in the kitchen
• Uphold the standard of high‑quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills

• Share the passion for food, wine and the guest experience
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent time manageability skills
• Active listening and learning skills
• Ability to teach techniques and strategies to those under you
• Basic computer skills for menu building

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment

Education / Experience

• 1-3 years of high volume kitchen experience
• Culinary degree preferred