Sous Chef

Kimpton Hotels & Restaurants•Philadelphia, PA

11d

About The Position

The Sous Chef collaborates with the Executive Chef to create exciting, innovative, and delicious food while contributing to kitchen leadership, communication, training, development, and problem resolution. The role provides outstanding guest service, advocates for the restaurant, creates personal guest experiences, and builds relationships that encourage guests to return. The Sous Chef leads kitchen operations when the Executive Chef is absent, supervises and develops kitchen staff, manages food ordering and quality, and supports labor and financial targets. The role also helps ensure timely food production, menu education, and cleanliness throughout kitchen facilities.

Requirements

At least 1 year of previous culinary experience in a high-volume, full-service restaurant, culinary program curriculum, or an equivalent combination of education and experience.
Knowledge of and passion for cooking methods, ingredients, equipment, and industry-standard practices and trends.
Excellent and accurate knife skills.
Leadership ability and a desire to build a healthy, collaborative team.
Ability to multitask in a dynamic environment.
Excellent interpersonal communication skills to foster positive working relationships with people with varied personalities.
Flexible schedule and ability to work weekends, nights, mornings, and holidays when needed.

Nice To Haves

Bachelor's degree in Culinary Science or a related certificate is preferred.

Responsibilities

Lead all aspects of the kitchen in the absence of the Executive Chef.
Resolve issues and take control of problematic situations.
Lead and train kitchen staff and establish work schedules.
Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
Identify employees with development potential and provide training as positions become available.
Order and stock food items and inspect their quality for daily service.
Maintain budgeted labor costs and assist in controlling overtime.
Ensure food is produced on time, with a goal of executing all tickets in 20 minutes or less.
Participate in service education through daily line-ups, quarterly menu meetings, and training programs for new staff.
Assist the restaurant in meeting financial targets while achieving food quality and service objectives.
Maintain kitchen cleanliness by supervising daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.
Collaborate with the Executive Chef to create innovative food and provide outstanding guest service.