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Sous Chef
Private Listing
Harrisburg, PA

Full Time • Salary (Based on Experience)
Expired on Dec 15, 2017

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3 years

Job Details
 Harrisburg restaurant is currently seeking a talented and dedicated individual to work alongside our Executive Chef. Applicants must have or meet the following requirements:

- Bachelor's or Culinary Degree preferred
- Three or more years of Restaurant and Culinary experience
- Serv Safe Certification a plus
- Ability to lead and manage the kitchen staff when the Chef is not on premise
- Strong leadership skills and the ability to positively motivate staff members
- Ability to train new kitchen employees to restaurant and kitchen standards
- Ability to create and develop recipes
- Ability to produce and maintain a consistently high quality product
- Oversee proper equipment operation and maintenance
- Ensure safety and sanitation in the kitchen
- Maintain cleanliness and order in the kitchen and storage areas
- Ability to order and inventory a large amount of meats, fish and produce 
- Experience with food and labor cost control
- Ability to work long hours, including weekends, holidays, and late nights

Compensation details


Required Skills

Advanced Knife Handling


Culinary Menu / Recipe Development

Dough Making / Portioning


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance


Fish Cookery

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling


General knife handling

Gluten Free



Kitchen Cleaning/Sanitation

Kitchen management

Kosher Preparation

Meat Cookery

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Pizza Cooking



Sauce Development


Servesafe Certified

Ticket Management

Up to 200 covers a night

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wok Skills

Read more

View Job Description

Private Listing

This business has posted this job position privately. If you apply, the business may choose to follow up with additional information.