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Bud & Marilyn's  hiring Sous Chef in Philadelphia, PA

Bud & Marilyn's More Info

Full Time • Salary ($45.00 - $50.00)
Expired: Jun 3, 2021

Sorry, this job expired on Jun 3, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details
Bud & Marilyn's is looking for a Production Chef! This AM position oversees AM prep staff & butcher. You maintain pars for AM prep including braises, special projects, stocks, etc... You oversee the AM prep staff, butcher and Sat/Sun brunch cooks. YOU MUST be available SAT + SUN for this position! We are not open for lunch but we are VERY busy for Sat/Sun brunch. Your schedule may require you to cook on the brunch line or fill in or expo.
Hours are 7am-5pm, 5 days a week
Salary is 45-50k, depending on experience

Benefits Include:
-health benefits after 90 days, we pay half
-2 weeks paid vacation, 1 every 6 months
-dining privleges within the restaurant group
-401 k, we match up to 3% of salary

Compensation Details

Compensation: Salary ($45.00 - $50.00)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Dining Discounts

View Job Description

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Casual Dining

Part of Safran Turney Hospitality

Chef Marcie Turney grew up in Ripon, Wisconsin. Her grandparents Blaine (better know as “Bud”) and Marilyn owned a supper club for fifty years called The Spot.

Bud & Marilyn’s is an homage to the restaurant she grew up in. After more than 20 years in the business (yes, Marcie also owns a few other restaurants – Lolita, Barbuzzo, Little Nonna’s and Jamonera) she wanted to open a restaurant with a simple focus - great food + drink with genuine hospitality in the neighborhood she calls home. Her menu is American inspired and focuses on simple, well prepared comfort food.

Co-owner Valerie Safran, a former 8th grade Spanish teacher, also grew up in the Midwest and runs the front of house/financial operations for all of the pairs restaurants as well as their 3 boutiques (Open House, Verde and Grocery).

Chef Turney and Safran have been working since 2002 to help reinvent 13th Street. The pioneering duo’s ten restaurants and boutiques between Chestnut and Locust Streets have helped transform the once-desolate neighborhood into trendy Midtown Village. Safran is the buyer for all products carried in both boutiques and also serves as general manager for the restaurants. As a team, she and Chef Turney are hands-on entrepreneurs who take genuine ownership of every aspect of their businesses, from the look and feel of the spaces to the products and menus that they offer to the service standards of the staff.

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