SOUS CHEF

Philadelphia, PA | $70,000–$75,000 + 10% Bonus Opportunity

An exciting, high-volume restaurant in Philadelphia is looking for an experienced Sous Chef to join its culinary leadership team.

This is a great opportunity for a strong kitchen leader who enjoys working in a busy, team-oriented environment and has a solid background in Mexican cuisine. The Sous Chef will work closely with the Executive Chef and play an important role in the day-to-day operation of the kitchen.

We're looking for someone who leads from the front, maintains high standards, and knows how to keep a kitchen organized and running smoothly during busy service.

Responsibilities

• Support the Executive Chef with daily kitchen operations
• Lead, train, and develop the BOH team
• Execute Mexican cuisine with consistency and attention to detail
• Oversee prep, line execution, and service during high-volume periods
• Maintain recipe, portion, plating, and presentation standards
• Assist with ordering, receiving, inventory, and product rotation
• Monitor food costs, waste, and product utilization
• Assist with scheduling and labor management
• Maintain a clean, organized, and efficient kitchen
• Ensure food safety, sanitation, and health department standards are followed
• Help create a positive and accountable kitchen culture

Requirements

• 2–3+ years of Sous Chef or strong kitchen leadership experience
• High-volume, full-service restaurant experience
• Strong scratch-kitchen background
• Mexican cuisine experience strongly preferred
• Proven ability to lead, train, and develop kitchen teams
• Knowledge of food cost, inventory, ordering, and labor management
• Strong organizational and communication skills
• Ability to stay calm and effective in a fast-paced kitchen
• Spanish language skills are a plus but not required
• Must be available to work nights, weekends, and holidays

Qualifications

• Hands-on leadership style
• Strong knowledge of kitchen operations and service execution
• Ability to maintain quality and consistency in a high-volume environment
• Strong attention to detail and organization
• Ability to work closely with the Executive Chef and FOH leadership
• Comfortable coaching and holding team members accountable
• Positive attitude and strong work ethic
• Genuine passion for food, hospitality, and team development

Benefits & Compensation

• $70,000–$75,000 Base Salary
• 10% Bonus Opportunity
• Medical, Dental & Vision Insurance
• Paid Time Off
• 401(k)