Sous Chef at Settlers Hospitality

Bethlehem, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Mar, 26

Salary

0.0

Posted On

20 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Team Management, Menu Development, Food Safety, Inventory Management, Customer Service, Communication, Problem Solving, Time Management, Creativity, Leadership, Training, Sanitation Standards, Budget Management, Collaboration, Fine Dining

Industry

Hospitality

Description

Description Settlers Hospitality is a collection of hospitality brands that includes boutique hotels, diverse restaurants, distinctive event venues and lifestyle offerings. Most are historic properties that have been painstakingly converted into upscale hotel space. Each carefully blends modern amenities with historic touches to reflect the unique heritage and sense of place of each property. SH’s key operating philosophy is to provide an independent and authentic experience that is guest focused and locally flavored. The group’s core mission focuses on the guest experience while incorporating a high standard of hospitality consistent with Triple A four diamond criteria. In essence, SH seeks to apply its common core philosophy, and outstanding services, across all of its brands and interests. Buying local is a critical part of our culture and we support our neighbors as often as possible. The company’s uniquely guest-centric approach, refined through the experience of the principal owner/managers, has made it an industry leader in hospitality, property and restaurant development, as well as hotel operations, management and marketing. We are hiring a Sous Chef to join our team of hospitality professionals. The Sous Chef is responsible for planning and directing food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. He or she supervises the kitchen staff in their daily activities and motivates them to strive for culinary excellence. In addition, the Sous Chef helps manage the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. This position has responsibilities for both a la carte and prepared foods. This person reports to the Chef de Cuisine and the Executive Chef. Multiple positions open with our Hospitality Group. This is a hands-on, back-of-house leadership position with at least 90% of your time spent supervising the kitchen, in a cook and sous chef capacity, as business needs require. The right candidate will have a great attitude with an ownership and problem-solving mindset, model best practices, and actively coach and train team members. A dedication to serving world-class food is of utmost importance. Strong time and schedule management skills are essential. Knowledge of food, wine, cocktails and craft beer is expected, with at least some fine dining experience. Should have ServSafe Manager certification or able to complete within 30 days of hire. RAMP certification is a plus. Candidate must be a true hospitality-oriented person,and have high standards. Daily, consistent and positive interaction with guests is expected. The ideal candidate for this position has a high school diploma or high school equivalency diploma and two years progressively responsible restaurant experience. Management or supervisory responsibilities are a plus. Fluent English speaking and written communication skills, good time management skills, and professional dress, speech, and behavior are all required for this position. Settlers Hospitality is a locally owned company -- this is a great opportunity to lead in the local restaurant scene. RESPONSIBILITIES: Collaborate with Executive Chef to maintain vision for culinary department of the restaurant Collaborate and work with the front of house, hotel, and catering teams to achieve the vision for the concept Create menus and plates in a creative manner the fits the ideology of the restaurant’s standards Develops and plans menus considering guests, market conditions, costs, and other applicable factors and oversees its execution Partner with Executive Chef to uphold sales strategy and achieve financial targets Support executive chef to monitor and achieve food and labor budget. Takes proactive corrective actions when needed Assume shared responsibility for P and L and the locations profitability Support the management of financial results for expenses such as COGS on food, Back of House (BOH) labor %s and kitchen supplies within company and industry standards Grow guest counts through exceptional service, word-of-mouth advertising, and community engagement Maintain the highest professional food quality and sanitation standards Maintain procedures and standards that ensure the health and safety of everyone Ensure that work areas are clean and that equipment, tools, and supplies are properly stored Ensure compliance with all applicable federal and state laws and all company policies Manage and mentor staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc. Restock food supplies and take inventory when required Support the planning, coordination, and oversight of special event Ensure that established controls to minimize food and supply waste are followed and maintained Execute special projects as assigned, including Manager on Duty responsibilities as needed Supervise Cooks and oversees the supervision of production as required Prepare, execute and manage execution of service as assigned Provide employee family meals, as assigned Work a variety of shifts, as required, including nights, weekends, and holidays. Perform the role of line cook, prep cook, and event cook when business needs require Address and resolve customer concerns, finding opportunities to ‘surprise and delight’ guests Demonstrate excellent communication skills; be responsive to phone calls, texts, and emails Executing other related duties as assign or needs require Requirements Qualifications: High school diploma or high school equivalency diploma required Two years of progressive and relevant experience Formal culinary training a plus Positive attitude and ability to collaborate with diverse group of teammates Knowledge of FDA and USDA regulations regarding food practices and handling required Experience in supervising and managing staff preferred Excellent communication skills, verbal and written Able to bend, kneel, squat, stand, and lift heavy objects as needed Able to lift up to 50 pounds Available to work days, evenings, weekends, and holidays

Responsibilities

The Sous Chef is responsible for planning and directing food preparation while supervising kitchen staff and maintaining high culinary standards. This role includes managing inventory, ensuring food safety, and collaborating with the Executive Chef to achieve financial targets.