Junior Sous Chef

Menus and Venues•King of Prussia, PA

2d•Onsite

About The Position

At Pizzeria Vetri, we are passionate about crafting authentic Neapolitan-style pizzas with fresh, high-quality ingredients. Our commitment to excellence, hospitality, and culinary artistry creates a warm and energetic atmosphere where both our guests and team members feel at home. The Junior Sous Chef is responsible for assisting with all preparation, cooking, and presentation of all meals for service. The Junior Sous Chef will also assist with maintaining sanitation, inventory, costing, ordering, and other tasks as assigned. Responsibilities include executing dishes with precision and consistency, while upholding the culinary standards and cleanliness expectations of the restaurant. This role requires attention to detail, strong communication skills, and the ability to work collaboratively as part of a professional kitchen team.

Requirements

5 years of restaurant experience
3 years of leadership experience as a Sous Chef in a similar culinary role, especially in a high-volume establishment.
ServSafe® | Food Manager Certification is required or an approved alternative.
High school diploma or GED is required, preferably from a culinary institution.
Basic proficiency in restaurant management software, inventory tracking, ordering, and scheduling.
Solid understanding of cooking techniques, knife handling, and kitchen safety.
Ability to work efficiently in a fast-paced, team-oriented environment.
Strong attention to detail, cleanliness, and food presentation.
Willingness to learn and grow within a professional kitchen setting.
Availability to work evenings, weekends, and holidays as required.
Must adhere to proper grooming, hygiene, and uniform standards

Responsibilities

Advanced knowledge of cooking methods, food presentation, kitchen equipment, and strict sanitation standards.
Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
Operate various kitchen equipment safely and efficiently, including ovens, grills, fryers, mixers, slicers, and food processors.
Maintain a clean and organized workstation, following health and safety regulations and sanitation standards.
Ensure all food is labeled, dated, and stored correctly to minimize waste and optimize freshness.
Uphold all safety standards, including proper use of knives, hot surfaces, and cleaning chemicals.
Maintain awareness of food allergies and dietary restrictions, ensuring food is handled with care.
Support the coordination and delivery of all service meals, ensuring quality preparation and presentation.
Adhere to corporate protocols regarding procurement, stock levels, and fiscal oversight, while partnering with kitchen leadership and the General Manager on administrative requirements.
Oversee vendor relations for food and supply acquisition, regulating order volumes to align with established budgetary goals and restaurant profitability.
Supervise, train, and motivate kitchen staff, and step in at any station during a rush.
Assist with prep work and ingredient stocking to keep the line running smoothly throughout service.
Work collaboratively with other kitchen staff, including prep cooks, dishwashers, and other line cooks, to deliver high-quality dishes on time.
Be flexible and willing to assist with other tasks or fill in for other stations as needed.
Monitor food stock levels and communicate shortages or spoilage to kitchen leadership.
Participate in daily cleaning tasks and routine deep-cleaning duties as scheduled.
Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food; this includes cleaning and organizing all storage areas in freezer, refrigerator, and dry storage areas.