Sous Chef

2 years

JOB DESCRIPTION

Job Title: Sous Chef
Date: 06/03/2025

Work Location: Thalia Hall Building (Mariscos San Pedro Restaurant)
Reports To: Chef Andrew Celestino and chef owners; Antonio Incandela, Marcos Ascencio, Oliver Poilevey

Department: Back of House Status: Full-Time, Exempt

Mariscos San Pedro is a Mexican seafood restaurant located in Pilsen by the owners of Taqueria Chignon, Obelix, and Le Bouchon. We are looking for an experienced and passionate Sous Chef to join and help lead our team. Our ideal candidate is solution based, goal oriented and driven, with a positive outlook and a heart of a teacher. We as a restaurant believe in the continual growth and success of the individual and want to hear, encourage and foster the voices of our chefs and their teams. If you have a love and interest for Mexican cuisine and are seeking to be part of a dynamic team, this could be a great opportunity for you.

POSITION SUMMARY

The Sous Chef will continue to improve on our food and kitchen operation standards as well as advance the education and performance of our staff. This person will be the main support to the Chef De Cuisine of Mariscos San Pedro. This position is responsible for upholding kitchen and performance standards, participate in BOH training, and developing overall effectiveness and efficiency of the kitchen team. This person embodies skills that will elevate the core values of the operations with the ability to lead and inspire staff, and display an unwavering commitment to quality, food safety, and hospitality. The Sous Chef must be a strong leader and communicator as well as possess administrative and organizational skills. We trust leaders to lead and offer support.

Additional responsibilities include but are not limited to:

• Hiring and training new employees.
• Organize, plan, and prioritize every day to ensure yours and the entire team exceeds the guests expectations of food and service.
• Serve as a role model for employees through teamwork support, attention to detail, and quality control.
• Execute duties including but not limited to ordering, cost control, cleaning systems, waste reduction, team development
• Partner with Chef de Cuisine, FOH team, GM and AGM to ensure a full understanding of the menu and high communication between front and back of house; you must work together to make sure daily service is executed precisely each day and present a united front.
• Plan, organize, direct, control and evaluate daily operations. Assist in implementing operational procedures, controlling inventory, and monitoring staff performance
• Recruit, interview, and hire team members; take disciplinary action, motivate and train
• Ability to apply creative solutions to practical problems, maintain composure and professionalism at all times, and to relate positively and effectively to all staff and guests.
• A solid understanding of service etiquette and mechanics.
• Ensure team members have proper certifications (Food Handlers) and evaluate health and safety practices against standards.
• Help develop systems and procedures to improve the operations within the restaurant.
• Direct daily BOH cleaning activities to maintain sanitation standards, and keep appropriate records. Identify and estimate quantities of supplies to be ordered to maintain a consistent par. Sets appropriate purchasing specifications to accurately forecast supply needs and use established order sheets.
• Work closely and cohesively with other onsite managers/employees to ensure smooth guest experiences throughout properties.

ABOUT YOU

• Service focused professional who is passionate about Mexican cuisine and culture
• Someone who can lead by example and through clear communication
• Self starter who sees problems and fixes them
• Someone looking for a home. We hope to hire quality employees and create an environment where they can establish themselves, make good money, establish working relationships, and work towards a common goal of excellence in everything we do
• Someone who is very excited at the prospect of developing the identity of a restaurant. Strengthening a team, reinforcing a concept, overcoming obstacles, staying positive, sitting back and knowing you were a part of something special
• Someone who loves to teach and someone who loves to learn
• Must be able to lift 50 pounds, and work nights, weekends and holidays

Compensation: Salary ($60,000.00 - $65,000.00) plus tips

Estimated Weekly Tips: $180

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Concert Perks across company music venues. 4% BOH Pool

Ability to Inspire and Motivate Staff

Commitment to Quality and Food Safety

Effective Training and Development of Team Members

Operational Planning and Execution

Inventory Management

Problem Solving Skills

Ability to Maintain Professionalism Under Pressure

Collaboration With Front and Back of House Teams

Recruitment and Hiring Skills

Ability to Establish and Maintain Working Relationships

Adaptability to Changing Environments

Passion for Continuous Improvement

Ability to Manage Multiple Tasks

Commitment to Creating a Positive Work Environment

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