Side Eye is an upcoming French bar and restaurant in Queen Village Philadelphia. We will be open 7 days a week for lunch and dinner, serving comforting and creative French food in a beautifully reimagined setting. The Sous Chef is responsible for directing food preparation, expediting or working the line during service, and supporting the Executive Chef in administrative tasks.
The Sous Chef in this role will:
- Have sound knowledge of French, European and American cuisine. This person will be familiar with basic sauces, butchery, meat and fish cooking, vegetable treatments, baking, and plating.
- Manage and train the staff of line cooks and porters. This includes overseeing recipe execution; overseeing regular cleaning and organizing procedures; and taking corrective action when appropriate.
- Oversee food cost. This includes reviewing inventory; minimizing expenses and maximizing profit by working closely with vendors; and working closely with the chef to optimize recipes and kitchen systems.
- Oversee labor cost. This includes scheduling staff appropriately; filling roles throughout the kitchen as needed; and training staff to use their time efficiently and productively.
- File nightly reports in collaboration with the manager on duty regarding sales, expenses, and service notes.
- Collaborate creatively with the Executive Chef on menu direction. This includes recipe testing; research on current trends; locally and sustainably sourcing ingredients; and running specials.
Requirements
- 1 or more years of kitchen management experience, or 2 or more years of line cooking experience is preferred.
- Excellent time management skills.
- Excellent written and verbal communication skills.
- Ability to work weekends and nights.
- A team-player attitude.
The person in this role must occasionally lift or move items weighing up to 50 pounds.
