Sous Chef

Required Years of Experience

3 years

Job Details Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke
solutions for culinary-driven concepts across the United States. Helmed by award-winning chef,
restaurateur, TV personality, and cookbook author Akhtar Nawab, HHQs dynamic and
comprehensive team prioritizes high-quality service at all levels, producing systems and
marketing for food and beverage concepts that consistently optimize the guest experience.

Patchwork, our restaurant, bar, and market located in the Hyatt Centric in Rittenhouse Square,
serves New American food with international influence in a laid back setting. We are in search
of a hardworking and dedicated Sous Chef with banquet experience to help guide the kitchen.
We believe in leading by example, finding grandness in the small details, and that putting work
into the team is the best way to put work into the restaurant.

The Sous Chef is responsible for assisting the Chef de Cuisine in the daily operations of the
Back of House. This includes the management of kitchen staff, supervision of food production
and execution, quality and cost control, and the maintenance and sanitation of all Back of
House related spaces and equipment.

Duties and Responsibilities :
Training, mentorship, and support for all kitchen staff to ensure the creation of the best
possible product and environment; this includes coaching and disciplinary action where
needed.
Developing all staff to promote internal growth within the team.
Maintaining an organized and efficient kitchen with the use and dispersal of daily prep
lists, clean and organized menu books, and production schedules planned to meet
demand.
Ensuring food quality and standard is consistently maintained at the highest level with
preservice line checks, daily product checks in the walk in and dry goods spaces, and
tasting ingredients and plates during service
Assisting the chef and supporting the team during service.
Working with the BOH management team to develop an inventive, seasonal menu,
staying on top of current dining trends
Ordering, tracking inventory, and minimizing waste to keep food cost below the
budgeted amount
Staying ahead of holiday menus, special menus, and off site events with proper
planning, and submitted and tested menu items
Overseeing that all BOH spaces are Health Department compliant
Properly training all staff to work in a manner compliant with Health Department
regulations
Monitoring the state of all kitchen related equipment, noting repairs where needed and
contacting the proper vendor when necessary
Keeping an open line of communication with the Chef on any issues or challenges while
working on active solutions
Maintaining a relationship with the FOH to provide seamless service in the dining room
Regularly attending preshifts and manager meetings to represent the BOH, and
accurately inform FOH about food items and service notes

Requirements
Minimum of 3 years in a Sous Chef or lead line cook role
ServSafe Certified
Ability to lift up to 50 lbs
Ability to stand for up to 8 hours
Working up to 60 hrs/week
Open availability including nights, weekends, and holidays

Salary: $60,000 - $65,000 Compensation Details

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

Benefits & Perks: Paid Time Off, Health Insurance Reimbursement Program

Required Skills

Leadership

Team Development

Attention to Detail

Time Management

Problem Solving

Creativity

Adaptability

Communication Skills

Collaboration

Inventory Management

Quality Control

Customer Service Orientation

Planning and organization

Health and safety awareness

Culinary Knowledge

Read more

Gallery