Sous Chef

DIG INN Restaurant Teams•Philadelphia, PA

21d

About The Position

As a Sous Chef, you will support Restaurant Leaders in achieving culinary and hospitality excellence in a scratch-based kitchen. You will learn and master every station by consistently following recipes, processes, and procedures, while actively training teammates and helping develop their culinary knowledge. You will guide Chefs-In-Training, lead during peak service, address guest concerns, and serve as a resource on culinary practices and restaurant systems. The role also involves participating in pre-shifts, shift management, and training, and ensuring restaurant tasks are completed on time and to standard. This is an hourly role and an opportunity to learn the business and grow with DIG. The kitchen uses a traditional brigade system. Chefs-In-Training partner with the Sous Chef, who reports directly to Restaurant Leaders and works collaboratively with the leadership team to keep the team trained and organized and provide guests with a strong dining experience. Duties may change from time to time. DIG may add or remove duties and responsibilities at its discretion. This description outlines the general level of work and is not intended to be all-inclusive.

Requirements

At least 1 year of leadership experience in a culinary environment.
Ability to meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
Food Safety Certification.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Excellent verbal and written communication skills.
Willingness to pitch in wherever necessary.
Desire for growth within the brigade.

Responsibilities

Elevate and motivate Chefs-In-Training by modeling culinary expertise, warm hospitality, and a positive attitude.
Train teammates on each station, following station diagrams, pars, and station-prep standards to ensure consistency.
Execute seasonal menu offerings at every station according to recipes, procedures, and The Pantry’s standards.
Manage prep lists and waste logs, participate in food inventory, and coordinate with the Chef de Cuisine to keep the walk-in stocked and organized.
Learn restaurant ordering systems for food, paper, and other supplies to support the Chef de Cuisine in maintaining appropriate service pars.
Manage restaurant shifts by preparing a deployment plan, delegating work, and following scheduled deployment and breaks.
Open and close the restaurant using checklists and communicate thoroughly with the previous day’s leaders to prepare for the shift.
Support team building by participating in interview shadowing, contributing to the Chef’s Table agenda, providing feedback to Chefs-In-Training, and leading pre-shifts.
Operate the expeditor/computer station to ensure food presentation and order accuracy for walk-in, pickup, and delivery orders.
Troubleshoot guest concerns, digital ordering, and equipment maintenance, and create solutions.
Help maintain the “A” letter grade by following Department of Health and DIG food-safety standards.
Demonstrate professional maturity and uphold DIG’s anti-discrimination and anti-harassment policies.