SOUS CHEF - Kid Shelleen's

Harry's Hospitality Group; Wilmington (DE); Sur place; USD 65 000 - 85 000; Plein temps

Résumé du poste

Harry’s Hospitality Group is seeking an experienced Sous Chef to lead our busy kitchen alongside the Chef de Cuisine. You will coach the culinary team, maintain top quality, and ensure guests receive outstanding experiences.

We value quality, creativity, and hospitality, with opportunities for growth within a Delaware-based restaurant group known for exceptional food and team culture.

Qualifications

• 3+ years of culinary experience in a high-volume environment.
• Culinary degree or equivalent high-level apprenticeship or experience.
• Valid ServSafe Manager certification or equivalent state-required certificate.

Responsabilités

• Lead daily kitchen operations and service.
• Ensure food quality and presentation.
• Coach and develop line cooks.
• Assist with hiring and training.
• Manage inventory and food costs.
• Help create seasonal features and specials.
• Maintain sanitation and food safety standards.

Connaissances

Leadership

Coaching

High-volume cooking

Formation

Culinary degree (accredited)

Equivalent apprenticeship/experience

Outils

ServSafe Manager Certification

Description du poste

Ready to lead a busy, scratch kitchen with a team that values quality, creativity, and hospitality?

Kid Shelleen's is hiring an experienced Sous Chef to join our management team.

If you're passionate about producing outstanding food, developing cooks, and growing your culinary career, we'd love to meet you.

Use your experience, develop your leadership, and build your career with HHG.

Why Join our HHG Award-Winning Team!
For over 35 years, Harry’s Hospitality Group has been a Delaware hospitality leader known for exceptional food, service, and team culture. Join a company where hospitality, growth, and people development are at the center of everything we do.

• Competitive salary and benefits package.
• Established Delaware restaurant group with a strong reputation.
• Supportive leadership team.
• Career growth and professional development opportunities.

POSITION SUMMARY

As Sous Chef, you'll work side-by-side with the Chef de Cuisine to lead daily kitchen operations, coach the culinary team, maintain exceptional food quality, and ensure every guest receives an outstanding dining experience.

RESPONSIBILITIES

• Lead daily kitchen operations and service
• Ensure food quality and presentation
• Coach and develop line cooks
• Assist with hiring and training
• Manage inventory and food costs
• Help create seasonal features and specials
• Maintain sanitation and food safety standards

REQUIREMENTS

• Experience:3+ years of culinary experience in a high-volume environment, including previous leadership experience as a Sous Chef, Kitchen Manager, Lead Line Cook or similar role.
• Education:Culinary degree from an accredited institution, equivalent high-level apprenticeship or experience in the field. Must be able to read and write to facilitate the communication process.
• Certifications:ValidServSafe Managercertification (or equivalent state-required food safety certificate).
• Technical Proficiency:Experience with