Sous Chef-Pittsburgh

Barcelona Wine Bar; Pittsburgh (Allegheny County); On-site; USD 40,000 - 55,000; Full time

Job summary

Join a vibrant restaurant as a Sous Chef, leading food preparation and supervising kitchen staff to ensure exceptional dining experiences. Leverage your culinary skills and passion for food in a dynamic environment focused on quality and customer satisfaction. The role offers flexibility and the chance to work with dedicated professionals.

Qualifications

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

Responsibilities

• Responsible for planning and directing food preparation in the kitchen.
• Supervises kitchen staff and ensures food quality.
• Collaborates with the executive chef on menu items.

Skills

Passion for food

Strong relationships with ingredient suppliers

Excellent time management

Active listening

Ability to teach techniques

Basic computer skills

Education

Culinary degree

Job description

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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, addresses any problems that arise promptly, and ensures that food quality and presentation meet the highest standards from kitchen to table.

Responsibilities

• Provide passionate, humble hospitality and ensure a high-quality guest experience
• Collaborate with the executive chef to create diverse menu items aligned with the restaurant’s vision
• Maintain hygiene and food safety standards throughout all stages of food preparation
• Handle volume and stress with professionalism
• Manage the expo process in the kitchen
• Uphold high standards of food quality
• Value simple, rustic, authentic food, recognizing its complexity and talent required

Skills

• Passion for food, wine, and guest experience
• Strong relationships with ingredient suppliers and producers
• Excellent time management skills
• Active listening and learning abilities
• Ability to teach techniques and strategies to team members
• Basic computer skills for menu building

Working Conditions

• Ability to work under pressure in close quarters
• Flexible hours for emergencies or covering colleagues
• Prolonged standing, bending, lifting up to 45 pounds, and repetitive motions
• Work with hot, cold, and hazardous equipment

Education/Experience

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

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Restaurants

This job posting is active and available.