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 a Sous Chef to work with the Chef de Cuisine. The
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
- In conjunction with the CDC, oversee the execution of the menu on a daily basis- including working stations, training cooks, running expo as needed, and opening or closing the kitchen.
- Oversee kitchen and team on a daily basis, helping the CDC to efficiently execute all prep activities and service preparations in a timely fashion. Time management will be a major part of running a dual prep and service kitchen.
- Maintain kitchen organization and prep systems at all times, especially in the absence of the chef. The Sous Chef will be organized, systematic, and able to follow the detailed systems put into place by the Chef de Cuisine.
- Participate in ordering, inventory, and food costing/budgets. Build and maintain relationships with vendors.
- 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 sous chef’'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.
- Participate in manager meetings when required, as well as scheduled bi-weekly check-ins with chef and other kitchen staff.
Job Expectations
- Interest and knowledge of sustainability practices, with creative thinking in ingredient preparation and preservation, especially in relation to food waste.
- Experience and passion about vegetarian and vegan dishes. General knowledge of French and classic European techniques/dishes/sauces/verbiage is preferred.
- The Sous Chef will be expected to display integrity and promptness in decision making, confidence in directing the team, and will work clean. They will set the standard of cleanliness for the rest of the kitchen. The Post Haste kitchen will be newly constructed with state of the art equipment that has never been used prior to opening.
- The 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. Creative opportunities for the Sous Chef and other kitchen staff are built into the menu, as well as the opportunity for the Sous to develop the future brunch menu with Chef.
- We are looking for a Sous Chef 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.
- 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.
- Contribute positively to Post Haste’s “Cuisine Culture.” This includes (of course not limited to) the previously mentioned kitchen values, as well as: scheduled/provided staff meal, cross-training on all stations, a dual prep and service team environment, open and detailed communication, staggered schedules for longer days off, monthly rotating schedules for extra days off, and seasonal menu planning meetings as a team.
Required Education and Experience
- While proven previous Sous or Lead Line Cook 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.
- Dough, Pasta, and Pastry experience is preferred. Fish cookery and basic butchery are also general requirements. All experience will be considered.
- General knowledge of ordering/inventory, food costs, industry trends, menu creation, coaching/training and building kitchen teams.
- Must be a team player with a strong work ethic and a willingness to learn.
- Excellent written and verbal communication as well as prompt problem-solving skills.
- Must be able to work flexible hours and days. The Sous Chef will not be scheduled more than 50 hours per week.
