Post Haste is opening a New American restaurant and cocktail bar in the Fishtown/East Kensington

area that focuses on sourcing locally and seasonally.  Our concept is to create a world class cocktail

bar with a robust food program, which reduces the typical restaurant carbon footprint by sourcing all

ingredients as locally as possible. This means we won't be importing any of our spirits or produce,

but that we will be supporting our local farmers, distillers and makers, while having a great time

every night.

The food menu will emphasize classic European influences, while utilizing products
exclusively from the Mid-Atlantic and surrounding areas, aiming to source as much as possible from
within a 600 mile radius. The menu is designed for sharing and will feature a number of small and
large share plates, as well as entrees. It aims to showcase vegetarian and vegan friendly dishes,
with approximately 50% of the menu being veg friendly. We will not serve red meat, but there is an
emphasis on sustainable seafood as well as whole animal usage of pork/duck/lamb. There is cross-
utilization of product built into the menu that will require the staff to work more deliberately when
preparing ingredients.

We are searching for an Executive Sous Chef to work with the Chef de Cuisine. The
Executive Sous will work with Chef to finalize the kitchen’s prep/ordering systems, menu, and
kitchen culture. They will be trained on execution of the opening menu, while helping to build a
kitchen team. We are looking to hire someone who will embody our core values of local sourcing
practices, and who is committed to contributing to the development of seasonal dishes that highlight
the produce and ingredients of the Mid-Atlantic. Our concept is unique so this individual should be
forward thinking with the ability to think outside the box and break some traditional cuisine rules. It is
an excellent opportunity for a creative, passionate, team-oriented individual with lead line cook or
other leadership experience- to reach the next level in their career at a forward-thinking and fun
restaurant / cocktail bar.

All experiences and backgrounds will be valid in the Post Haste kitchen and the idea that everyone
brings something to the table will be at the core of what we do. There will be zero-tolerance for any
and all forms of discrimination or harassment.  The fundamental values of Post Haste’s kitchen will be Respect, Inclusivity, Communication, Excellence, and Sustainability.

Job Duties
1. In conjunction with the CDC, oversee prep kitchen and the execution of the menu daily
basis- including working stations, training cooks, running expo as needed, and opening or
closing the kitchen. Executive Sous will help the CDC efficiently execute all prep activities
and service preparations in a timely fashion.
2. Maintain kitchen organization and prep systems at all times, but especially in the absence of
the chef. The Executive Sous will be organized, systematic, and able to follow the detailed
systems put into place by the Chef.
3. Participate in ordering, inventory, and food costing/budgets.
4. Build and maintain relationships with vendors.
5. Effectively communicate with kitchen staff as well as front of house managers. Assist with
hiring, training, developing and appraising staff. Take appropriate, constructive corrective
action as necessary on a timely basis. There will be an emphasis on education, sharing
knowledge, and helping each other, but the manager's job will also be proper delegation and
a communal sense of shared responsibility. Strong, friendly follow-up will be necessary on
tasks delegated to ensure proper results.
6. Participate in manager meetings, as well as scheduled bi-weekly check-ins with chef and
other kitchen staff.

Job Expectations
1. Interest and knowledge of sustainability practices, with creative thinking in ingredient
preparation and preservation, especially in relation to food waste.
2. Experience and passion about vegetarian and vegan dishes. General knowledge of French
and classic European techniques/dishes/sauces/verbiage is preferred.
3. The Executive Sous will be expected to display integrity and promptness in decision making,
confidence in directing the team, and will work clean. The Post Haste kitchen will be newly
constructed with state of the art equipment that has never been used prior to opening.
4. The Executive Sous will contribute to on-going seasonal menu planning with the Chef to
determine purchasing specifications, product needs, seasonal pantry/preserves planning,
cross-utilization, and menu development. This person should be creative and able to create
and change dishes frequently.
5. We are looking for a manager who will approach this position with care for the needs of
others- including our company, management, team, and our guests. Post Haste will be a
collaborative team effort in all aspects, with “an all hands on deck” attitude and the
awareness that we all individually contribute to the bigger picture. Our part of the bigger
picture is the successful flow of our kitchen and the subsequent outcomes that help set the
entire restaurant up for success.
6. Adherence to Post Haste's guidelines and procedures for effective decision-making and
teaching will be important.  This is a collaborative environment, and we emphasize free
flowing communication, but certain managers will maintain the final decision after
consultation.
7. Contribute positively to Post Haste’s “Cuisine Culture.”
This includes (not limited to) the previously mentioned kitchen values, as well as:
scheduled/provided staff meal, cross-training on all stations, open and detailed
communication, staggered schedules for longer time off between shifts, monthly rotating
schedules for hourly employees to have different days off, and seasonal menu planning
meetings as a team.

Required Education and Experience
1. While proven previous Sous experience is preferred, we are open to all experiences and
background. We are looking for someone with natural leadership qualities who is driven,
takes initiative, and displays the ability to think critically under pressure.
2. Dough, Pasta, and Pastry experience is preferred. Fish cookery and basic butchery are also
general requirements. All experience will be considered.
3. General knowledge of ordering/inventory, food costs, industry trends, menu creation,
coaching/training and building kitchen teams.
4. Must be a team player with a strong work ethic and a willingness to learn.
5. Excellent written and verbal communication as well as prompt problem-solving skills.
6. Must be able to work flexible hours and days. Scheduled hours will be around 50- 55 per
week.