Sous Chef, Suburban Square

DIG INN Chefs-In-Training•Ardmore, PA

5d•$18 - $21

About The Position

The Sous Chef supports restaurant leaders in driving culinary and hospitality excellence in a scratch-based kitchen. This hourly role involves mastering restaurant stations, consistently executing seasonal recipes and procedures, training teammates, and guiding Chefs-In-Training. The Sous Chef leads during peak service, helps manage shifts, resolves guest concerns, and serves as a resource for culinary and systems best practices. The role also contributes to pre-shifts, team development, restaurant operations, food safety, and timely completion of restaurant tasks.

Requirements

At least 1 year of leadership experience in a culinary environment.
Ability to meet the physical requirements of the role, 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 in the brigade.

Responsibilities

Model culinary expertise, warm hospitality, and a positive attitude to motivate and develop Chefs-In-Training.
Train teammates on each station using station diagrams, pars, and station-prep standards.
Execute seasonal menu offerings consistently according to recipes, procedures, and The Pantry 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 and paper supplies and support the Chef de Cuisine in maintaining appropriate service pars.
Manage restaurant shifts by preparing deployment plans, delegating work, and following scheduled deployment and breaks.
Open and close the restaurant using checklists and communicate with prior-day leaders to prepare for service.
Participate in team building through 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 develop solutions.
Maintain the restaurant’s “A” letter grade by following Department of Health and DIG food safety standards.
Uphold DIG’s anti-discrimination and anti-harassment policies.