Required Years of Experience
3 years
Job Details
Sous Chef
This is a great opportunity for anyone excited to work on a close-knit team to deliver to guests the best of what the Mid-Atlantic has to offer. We’re searching for someone with 3-5 years of experience in the kitchen and a shared vision for a sustainable, locally sourced concept. The perfect candidate would have a passion for whole fish & animal butchery, wild ingredients, fermentation, preservation, charcuterie, total utilization and limiting overall waste.
Responsibilities
- Maintaining a constantly evolving menu under the direction of Chef de Cuisine
- Thoroughly knowing the recipes and ingredients you’re working with, which includes quality of food, preparation, and presentation
- Upholding your kitchen staff to all health code regulations
- Regulating the flow of the kitchen through job delegations, labeling, storage, prep, and safety
- Butchering
- Creating and maintaining daily prep lists
- Developing and preserving relationships with local farmers, ranchers, and artisans
- Building the team through interviews, hiring, performance reviews, and disciplinary action
- Managing labor and food costs, product levels, and weekly inventories
Compensation Details
Compensation: Salary (Based on Experience) plus tips
Benefits & Perks: Health Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Advanced Knife Skills
3 5 Years of Kitchen Experience
Charcuterie and Cheese Board Arrangement
Passion for Whole Fish & Animal Butchery
Basic Knife Skills
Knowledge of Wild Ingredients, Fermentation, Preservation, Charcuterie, Total Utilization, and Limiting Waste
Menu Development
Menu Development and Evolution
Read more
Gallery
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Farm To Table, New American, Local, Seafood
Upscale Casual
Part of River Twice & Little Water
River Twice is a modern American restaurant in South Philadelphia by James Beard nominated chef Randy Rucker. The concept focuses on connecting guests with the surrounding Mid-Atlantic region through thoughtful consideration of source and ingredients. Menus will evolve regularly and highlight the regions rich bounty of ingredients. The atmosphere is calm and considered, prioritizing the guests’ comfort and experience above all else.
Recently awarded 3 bells by the Philadelphia Inquirer as well as Best New Restaurant & Best Chef.
Leadership
Chef / Owner
