Sous Chef - Ditka's Robinson

Ditka's Restaurant Group•Pittsburgh, PA

12d•$65,000 - $70,000•Onsite

About The Position

The Sous Chef supports the Executive Chef in leading daily kitchen operations at Ditka’s Robinson. This hands-on leader guides the culinary team through preparation and service, maintains recipe and presentation standards, and supports food quality, safety, and cost control. The Sous Chef develops team members through clear direction, teaching, and coaching, and helps create a collaborative kitchen that delivers a consistent guest experience. Ditka’s Restaurant Group operates four restaurant concepts across five locations in Illinois, Pennsylvania, and North Carolina. Its culture is grounded in clear direction, teaching, coaching, belonging, human goodness, authentic hospitality, culinary excellence, quality, and integrity. This is a full-time, on-site position in Pittsburgh, Pennsylvania. Compensation is $65,000–$70,000 per year, with an opportunity for quarterly performance-based bonuses of up to 12.5% of base salary. The role reports to the Executive Chef. Work takes place in kitchen and storage areas and may include shifts lasting 10 hours, extended standing and walking, bending, reaching, and lifting, carrying, or pulling heavy items. The kitchen is fast-paced and involves exposure to heat, refrigeration, noise, and wet surfaces. Evening, weekend, and holiday availability is required based on restaurant needs.

Requirements

At least three years of professional kitchen experience in a full-service restaurant.
Strong working knowledge of scratch cooking, food preparation, station organization, cooking methods, and high-volume service.
Ability to coach others and communicate clearly while maintaining composure, pace, and attention to detail during busy shifts.
Working knowledge of food cost, portion control, inventory, ordering, product rotation, and waste reduction.
Commitment to food quality, guest satisfaction, food safety, sanitation, allergen awareness, and a respectful workplace.
Culinary education or equivalent hands-on experience.
Current food protection manager certification, or ability to obtain and maintain the required certification.
Availability to work evenings, weekends, and holidays based on restaurant needs.

Nice To Haves

Previous lead cook or supervisory experience.

Responsibilities

Lead kitchen preparation and service with the Executive Chef, set clear expectations, and support the team during busy periods.
Prepare and execute menu items according to recipe, portion, timing, temperature, and presentation standards; promote consistency across stations and shifts.
Assign and monitor prep and station work, confirm mise en place, and adjust staffing deployment to meet service needs.
Teach, coach, and support cooks and other kitchen team members; provide timely feedback and help develop emerging culinary talent.
Assist with hiring, onboarding, training, scheduling, and performance follow-up in partnership with the Executive Chef and People Operations.
Support ordering, receiving, storage, inventory counts, and rotation of approved products; maintain accurate records and communicate supply needs.
Help manage food cost through portion control, waste reduction, and careful ingredient use while protecting food quality.
Maintain food safety, allergen management, sanitation, and workplace safety practices; promptly address and communicate concerns.
Keep kitchen stations, equipment, tools, and storage areas clean, organized, safe, and ready for service; report maintenance needs.
Model respectful communication and teamwork across the kitchen and with front-of-house partners.