We are a new brewpub opening in a beautiful old mill situated on the Pennypack Creek in Hatboro. We’re looking for a Sous Chef to help join our kitchen team.
Our menu is built to be prep-heavy with an emphasis on smooth service, ease of execution, and amazing, interesting, and seasonal flavors. We want to provide an outstanding and unique dining experience. Everything is scratch-made with an eye towards flavor profiles influenced by fermentation and preservation. We hope to have our own curing and fermentation program to add character and uniqueness to our menu. We are looking for someone who is ready to collaborate with the Executive Chef and grow our menu and food program.
You’ll be responsible for:
- Supporting the Executive Chef in day-to-day kitchen operation.
- Leading service and communicating across stations and to FOH
- Assisting in managing inventory, food costs, and ordering
- Building, maintaining, and updating systems that allow us to maintain the highest standards.
- Working the line.
- Collaborating with ownership and the Executive Chef to move our food program forward.
What we’re looking for:
- 2-3 years of kitchen experience in a fast paced, high quality kitchen including hot/cold line work.
- Strong prep and batch cooking skills,
- Organized, reliable, and calm under pressure.
- Interest or experience with fermentation and preservation practices
- Creative problem solving skills.
- Excited to be part of the opening team.
- We want someone who will help us build a great team and a great culture. We don’t do yelling, we don’t do egos. Be curious, kind, collaborative, humble, and good to be around.
Compensation:
- Salary starts at $20-25/hr with room to grow based on experience.
- PTO (18 days/year)
- Staff meal
- Chance to help shape a food program and make it your own
Email [email protected] with a resume and a quick introduction or apply here on culinary agents to get the ball rolling.
