Sous Chef

DIG Inn Restaurant•Philadelphia, PA

20d

About The Position

The Sous Chef supports Restaurant Leaders in delivering culinary and hospitality excellence in a scratch-based kitchen. This hourly leadership role involves mastering every restaurant station, consistently preparing seasonal menu offerings according to recipes and standards, and training and guiding Chefs-In-Training. The Sous Chef leads during peak service, participates in pre-shifts and shift management, helps resolve guest concerns, and ensures restaurant tasks are completed on time and to standard. The Sous Chef works within a traditional brigade system and reports directly to the Restaurant Leaders, collaborating with the leadership team to keep the restaurant trained and organized. Responsibilities include managing prep and inventory processes, supporting ordering, coordinating shifts and restaurant opening and closing, maintaining food safety standards, and contributing to team development. The duties may change over time; the description is intended to describe the general level of work and is not all-inclusive.

Requirements

At least 1 year of leadership experience in a culinary environment.
Ability to meet the physical requirements of the role, including frequent lifting of up to 25 pounds and occasional lifting of 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 Chefs-In-Training.
Train teammates on each station using station diagrams, pars, and station prep procedures.
Execute seasonal menu offerings at every station in accordance with recipes, procedures, and The Pantry standards.
Manage prep lists and waste logs, participate in food inventory, and keep the walk-in stocked and organized in coordination with the Chef de Cuisine.
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 break plans.
Open and close the restaurant using checklists and communicate with the previous day's leaders to prepare for service.
Participate in team building by shadowing interviews, contributing to the Chef's Table agenda, providing feedback to Chefs-In-Training, and leading pre-shifts.
Operate the expeditor/computer station to maintain food presentation and order accuracy for walk-in, pickup, and delivery orders.
Troubleshoot guest concerns, digital ordering issues, and equipment maintenance needs and develop solutions.
Help maintain the restaurant's '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.