Sous Chef

Allentown, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Employee meal discounts

Retirement Plan

Professional development opportunities

Uniform allowance

Job Description

Located in Allentown, PA, our establishment is a vibrant and fast-paced restaurant committed to delivering exceptional culinary experiences to our guests. Known for our dedication to quality and service, we pride ourselves on maintaining high standards in both our kitchen operations and customer interactions. Our team is passionate about food and hospitality, and we strive to foster a collaborative and professional environment where every team member can grow and excel. We believe that great food starts with great leadership and a well-organized kitchen, and we continuously invest in the development of our staff and the refinement of our culinary practices.

We are currently seeking a dedicated and skilled Sous Chef to join our team on a full-time basis. Reporting directly to the Chef de Cuisine, the Sous Chef will play a critical role in supporting daily kitchen operations, ensuring food quality, and leading the kitchen team. This position demands a culinary professional who can uphold our standards, maintain organization, and deliver excellent service even during high-pressure situations. As second-in-command in the kitchen, the Sous Chef will assume leadership responsibilities in the absence of the Chef de Cuisine, ensuring continuity and smooth operation of kitchen functions.

The Sous Chef position requires a hands-on leader who is not only proficient in culinary techniques but also excels in team leadership and training. Responsibilities include managing station setups, monitoring recipe execution and portion control, overseeing prep production, and enforcing food safety and sanitation standards. The ideal candidate will have 2-3 years of leadership experience in a high-volume restaurant setting, demonstrating strong skills in coaching, communication, and problem-solving. This role also involves administrative duties such as assisting with scheduling and inventory management to support cost control and kitchen efficiency. Flexible availability, including nights, weekends, and holidays, is necessary to thrive in this role.

Joining our team as a Sous Chef offers you the opportunity to grow your culinary career in a supportive and dynamic environment. You will be an integral part of a kitchen that values professionalism, quality, and teamwork. With clear pathways for development and ongoing training, this full-time role is ideal for culinary professionals eager to advance their leadership skills and make a tangible impact on the dining experience. If you are passionate about food, dedicated to excellence, and ready to lead with confidence, we encourage you to apply for this exciting opportunity.

Job Requirements

minimum high school diploma or equivalent
2-3 years of kitchen leadership experience in a high-volume restaurant
ServSafe Certification required or obtainable within 90 days of hire
ability to work flexible hours including nights, weekends, and holidays
strong communication and leadership skills
physical ability to work in a fast-paced kitchen environment
knowledge of food safety and sanitation practices

Job Qualifications

minimum 2-3 years of kitchen leadership experience in a high-volume restaurant
experience supervising and training culinary team members
strong knowledge of food safety, sanitation, and kitchen operations
ability to lead a service independently
ServSafe Certification required or obtainable within 90 days of hire
strong communication, leadership, and organizational skills
flexible schedule including nights, weekends, and holidays

Job Duties

assist in managing daily kitchen operations
ensure stations are properly set up, stocked, and prepared for service
monitor recipe execution, portion control, and food quality standards
support kitchen organization, cleanliness, and readiness
assume leadership of the kitchen when the Chef de Cuisine is absent
lead and support the kitchen team during service
manage ticket flow, kitchen communication, and service pacing
monitor food quality, presentation, and consistency
address service issues quickly and effectively
maintain a calm and professional environment during high-volume periods
supervise line cooks, prep cooks, and dishwashers
train and onboard new kitchen employees
coach team members on culinary techniques, food safety, and company standards
provide ongoing feedback and support employee development
assist with performance management and accountability
oversee prep production and daily kitchen readiness
monitor inventory levels and communicate product needs
ensure proper food storage, labeling, and FIFO procedures
assist with prep planning based on business volume and forecasts
enforce food safety, sanitation, and health department standards
monitor food temperatures and proper handling procedures
maintain a clean, organized, and safe kitchen environment
report maintenance and equipment issues as needed
assist with scheduling, shift planning, and operational reporting
communicate staffing, inventory, and operational concerns to the Chef de Cuisine
support overall kitchen efficiency and cost control efforts