Sous Chef

Settlers Hospitality•Paradise Township, PA

19d

About The Position

Settlers Hospitality is a locally owned hospitality group whose portfolio includes boutique hotels, restaurants, event venues, and lifestyle offerings. The company emphasizes guest-focused, locally flavored hospitality, high service standards, and supporting local businesses. The Sous Chef plans and directs kitchen food preparation while maintaining culinary standards, creativity, and quality. This hands-on, back-of-house leadership role spends at least 90% of its time supervising kitchen operations and performing cook and sous chef duties as business needs require. The Sous Chef supervises, coaches, and trains kitchen staff; helps manage inventory; and maintains safe, sanitary conditions for food production and service. The position covers both à la carte and prepared foods, and reports to the Chef de Cuisine and Executive Chef. Multiple positions are open within the Hospitality Group. The candidate is expected to bring a hospitality-oriented, problem-solving mindset, high standards, and a dedication to serving excellent food. Daily, positive interaction with guests is expected. Knowledge of food, wine, cocktails, and craft beer is expected, along with some fine dining experience. ServSafe Manager certification is required or must be completed within 30 days of hire. The position requires a high school diploma or equivalent and two years of progressively responsible restaurant experience. The schedule may include days, evenings, nights, weekends, and holidays.

Requirements

High school diploma or high school equivalency diploma.
Two years of progressive and relevant restaurant experience.
Knowledge of FDA and USDA regulations regarding food practices and handling.
Excellent verbal and written communication skills.
Positive attitude and ability to collaborate with a diverse group of teammates.
Ability to bend, kneel, squat, stand, and lift heavy objects as needed.
Ability to lift up to 50 pounds.
Availability to work days, evenings, weekends, and holidays.
Knowledge of food, wine, cocktails, and craft beer.
Some fine dining experience.
ServSafe Manager certification, or ability to complete the certification within 30 days of hire.
Fluent English speaking and written communication skills.
Good time and schedule management skills.
Professional dress, speech, and behavior.
Daily, consistent, and positive interaction with guests.

Nice To Haves

Formal culinary training.
Management or supervisory experience.
RAMP certification.

Responsibilities

Collaborate with the Executive Chef to maintain the restaurant’s culinary vision.
Work with front-of-house, hotel, and catering teams to achieve the concept’s vision.
Create menus and plates that align with the restaurant’s standards and ideology.
Develop and plan menus considering guests, market conditions, costs, and other applicable factors, and oversee execution.
Partner with the Executive Chef to uphold sales strategy and achieve financial targets.
Support food and labor budget monitoring and take corrective action when needed.
Share responsibility for profit and loss and location profitability.
Help manage food cost, back-of-house labor percentages, and kitchen supply expenses within company and industry standards.
Grow guest counts through exceptional service, word-of-mouth advertising, and community engagement.
Maintain professional food quality, sanitation, health, and safety standards.
Keep work areas clean and ensure equipment, tools, and supplies are properly stored.
Ensure compliance with applicable federal and state laws and company policies.
Manage and mentor staff, including recruiting, hiring, training, HR and payroll oversight, discipline, termination, and ongoing education.
Restock food supplies and take inventory as needed.
Support the planning, coordination, and oversight of special events.
Follow established controls to minimize food and supply waste.
Complete assigned special projects, including Manager on Duty responsibilities as needed.
Supervise cooks and oversee production as required.
Prepare and manage service execution as assigned.
Provide employee family meals as assigned.
Work a variety of shifts, including nights, weekends, and holidays.
Perform line cook, prep cook, and event cook duties when business needs require.
Address and resolve customer concerns and seek opportunities to delight guests.
Communicate effectively and respond to phone calls, texts, and emails.
Perform other related duties as assigned or as needs require.