Sous Chef-Pittsburgh - Join the Team!

About the Establishment: The hiring establishment is a dynamic and high-volume restaurant that prides itself on delivering exceptional culinary experiences with a focus on authentic, high-quality food. Known for its uncompromising commitment to hospitality and guest satisfaction, the restaurant operates under a vision that values both innovative and rustic cuisine. The restaurant values close relationships with suppliers of fresh and sustainable ingredients, ensuring that every dish served meets rigorous standards from farm to table. Employing a passionate team of culinary professionals, the organization fosters a culture of excellence, creativity, and continuous learning within a fast-paced environment. About the Role: The role of Sous Chef is pivotal in the kitchen hierarchy, working directly under the Executive Chef to help plan, direct, and oversee all food preparation activities. The Sous Chef acts as a second-in-command, taking command in the kitchen as necessary to ensure smooth operations and maintain high standards of food quality and presentation. This position requires a balance of technical culinary expertise, leadership skills, and the ability to manage stress and high volumes of work gracefully. The Sous Chef must uphold the restaurant's vision by producing diversified menu items and maintaining a strong focus on food safety and hygiene from the initial ingredient stage through to the finished dish. The Sous Chef's responsibilities include supervising kitchen staff, organizing the expo process in the kitchen, and ensuring food is delivered to guests at its finest quality. This role demands someone who is passionate about food, attentive to detail, and capable of teaching culinary techniques to others. Knowledge of basic computer skills for menu construction is also essential. Working conditions are demanding, involving prolonged standing, heavy lifting, and working in close quarters with hot and hazardous equipment. Candidates should have 1-3 years of experience working in high-volume kitchens and preferably hold a culinary degree. The position demands dedication, adaptability, and a collaborative spirit eager to contribute to a high-quality guest experience.

• 1-3 years of high volume kitchen experience
• culinary degree preferred
• be able to withstand the pressure and strain of working in close quarters
• work with hot, cold, and hazardous equipment
• able to lift products and supplies weighing 45 pounds
• position requires prolonged standing, bending, stooping, twisting, and repetitive hand and wrist motion
• flexible hours to fill in for colleagues or emergencies