Sous Chef

Philadelphia, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $67,000.00

Work Schedule

Standard Hours

Benefits

competitive salary

Health Insurance

Dental Insurance

Vision Insurance

opportunities for professional growth

Employee discounted dining

Paid sick leave

paid birthday leave

Parental leave

Supportive and inclusive work environment

Job Description

Aqimero is a distinguished culinary establishment located in the vibrant city of Philadelphia, known for its dedication to delivering exceptional cuisine and creating memorable dining experiences for its guests. As a renowned restaurant that prides itself on quality, creativity, and a warm atmosphere, Aqimero has earned a reputation as a must-visit destination for both locals and visitors alike. The restaurant emphasizes a collaborative and supportive work environment, fostering growth and professional development among its team members while consistently maintaining high standards in food production and service.

The role of Sous Chef at Aqimero is a pivotal position within the kitchen hierarchy, designed for a talented and motivated culinary professional ready to take on supervisory and leadership responsibilities in back-of-the-house operations. The Sous Chef works closely with the Chef de Cuisine and other kitchen leaders to ensure the smooth and efficient production of high-quality dishes throughout service hours. This role demands a hands-on approach, with duties ranging from training kitchen staff, controlling food costs, managing inventory, and maintaining product quality, to stepping in as acting Chef when necessary.

As a Sous Chef, you will be expected to maintain a consistent taste and appearance in all menu items, provide exceptional attention to guests with special needs, and ensure an organized and efficient workspace. Communication is a key component of the role, requiring consistent interaction with front-of-house personnel to align on menu changes, special promotions, and service efficiencies. Your leadership will extend to interviewing, hiring, disciplining, and mentoring kitchen staff, ensuring a positive work culture and a well-trained team.

The position offers competitive salary compensation and benefits including health, dental, and vision insurance, paid time off for sick leave and birthdays, parental leave, and employee dining discounts. Aqimero values professional growth, providing opportunities for skill enhancement and career advancement within the culinary field.

If you are passionate about culinary arts, thrive under pressure, and seek a dynamic role in a busy, high-quality restaurant setting, the Sous Chef position at Aqimero offers a rewarding and challenging career path. Your expertise will contribute directly to the restaurant's success and guest satisfaction, allowing you to leave a lasting impression through every dish served.

Job Requirements

High school diploma or GED
minimum 1 year of previous kitchen experience, with at least 1 year in a similar position
able to work well under pressure and be self-motivated
good organizational, time management, and delegation skills
strong written and verbal communication skills
Spanish-speaking skills would be a definite plus

Job Qualifications

High school diploma or GED
minimum 1 year of previous kitchen experience, with at least 1 year in a similar position
able to work well under pressure and be self-motivated
good organizational, time management, and delegation skills
strong written and verbal communication skills
Spanish-speaking skills would be a definite plus

Job Duties

Taste food items routinely to ensure consistency and conformance to recipes and appearance standards
provide special attention to special guests and those with special needs
train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions
control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures
purchase food orders, ensuring proper quality and quantity of food items are available at all times
create daily specials in keeping with the restaurant's style
maintain product quality standards and consistency through hourly kitchen personnel
step in as acting chef in any position necessary
work the line when necessary
expedite meals as they are prepared
use daily kitchen notes to communicate with the management team
establish open lines of communication between FOH and BOH at all times
collaborate with FOH personnel on menu changes, specials, and information regarding shortages
attend daily line-up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge
lead by example and motivate through positive reinforcement
be firm, fair, and consistent when involved with employee issues
strive for guest satisfaction and maintain the goal of creating positive guest experiences
maintain the integrity of every dish, regardless of time, price point, or level of difficulty
organize and operate an efficient, professional service
train and motivate all kitchen personnel in restaurant policies, procedures, and rules
hold kitchen staff accountable for not following policies and procedures
maintain a clean and organized BOH workspace
interview, hire, train, evaluate, and review all hourly BOH restaurant staff
discipline and terminate staff as needed
onboard new employees and ensure proper documentation is completed
verify new employees in the online system
provide positive feedback and constructive criticism as appropriate
develop culinary talent by coaching and mentoring hourly staff
maintain positive attitudes about all culinary aspects of the restaurant
maintain all proper documentation of disciplinary actions and incident reports
create and/or oversee the creation of the restaurant BOH schedule
conduct annual performance reviews for hourly staff
coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep
ensure all food items are properly prepared
ensure frozen products are pulled from the freezer at least two days in advance to properly thaw
orient, motivate, train, and educate all prep staff
maintain the highest standards of quality and consistency with all prepped products
sample food items daily to ensure consistency and conformance to recipes and standards of appearance
update and maintain the master prep list, market prep list, and station prep lists
work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate
update and organize the recipe book as needed
update new and revised recipes