Sous Chef

Sous Chef

ATRIA'S RESTAURANT - 3.5

Pittsburgh, PA Job Details Full-time $50,000 - $58,000 a year 3 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Flexible schedule Food provided Qualifications Vendor relationship building Teamwork Operations management Labor cost analysis Logistics Team development Kitchen management Full Job Description Salary $50,000 +Bonus Opportunities or Hourly $20 per hour plus gratuity Why Join Our Culinary Team at the National Aviary? For 16 incredible years, Atria's has been the exclusive caterer for the National Aviary — a truly one‑of‑a‑kind venue where creativity and hospitality take flight. We proudly provide all food, beverage, and service for every event hosted at the Aviary, while also operating the Kookaburra Café seven days a week. We are a team driven by professionalism , culinary excellence , and genuine hospitality . As we continue to grow, we're searching for a talented Sous Chef who is passionate about their craft and excited to contribute to an elevated guest experience. If you are creative , motivated , team‑oriented , and ready to take on a leadership role in a dynamic environment, you may be the perfect addition to our kitchen family. Kitchen Management & Training •

Team Development:

Train, and mentor staff; conduct performance reviews and identify growth opportunities ("Aces in the right spaces"). •

Quality Control:

Enforce strict standards for food preparation, flavor, and presentation; conduct final plate reviews before service. •

Operational Readiness:

Maintain cross-training across all kitchen positions to provide seamless coverage as needed. •

Safety & Sanitation:

Ensure full compliance with health department standards, including temperature logs, cleaning checklists, and hygiene protocols. •

Facility Oversight:

Monitor equipment maintenance and ensure all kitchen areas meet local health department requirements. Administrative & Culinary Operations •

Inventory & Ordering:

Assist with weekly inventory, assist with ordering, and handle vendor relations regarding product quality and credits. •

Documentation:

Maintain accurate recipe books, allergy guides, and spec sheets for new menu items. •

Waste Management:

Support creative "zero-waste" strategies by repurposing excess product at the cafe and coordinating donations to the Mission. Leadership & Guest Service •

Professionalism:

Lead by example to foster a positive, high-energy work environment and a "Yes Mentality" culture. •

Communication:

Conduct pre-shift briefings and end-of-day debriefs; participate in weekly management meetings. •

Guest Engagement:

Interact with guests post-service to gather feedback and handle any concerns with grace and professionalism. •

Sales Focus:

Actively upsell packages and add-ons during guest tastings to drive revenue. Financial Stewardship •

Labor Management:

Monitor labor costs through efficient scheduling adjustments, active floor management, and oversight of clock-in/break procedures. •

Costing:

Work with the GM and Executive Chef on menu development and accurate plate-costing to meet financial objectives. •

Efficiency:

Create and oversee daily prep lists to maximize productivity and minimize product loss. Weekly Logistics & Support •

Schedule:

Commit to 45-50 hours per week minimum (If Salary), primarily weekends, with flexibility based on event volume at The Aviary. •

Versatility:

Serve as a Lead for Cafe operations or FOH events as needed •

Compliance Tasks:

Maintain office "Communication Cork Boards," update cooling/cleaning clipboards, and manage monthly birthday certificates and tip distribution. Support Hierarchy • Report to: General Manager, Executive Chef, and Catering Directors. •

Supervise:

Cafe Manager, FOH Leads, and Kitchen Staff.

Pay:

$50,000.00 - $58,000.00 per year

Benefits:

401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance

Experience:

Kitchen management: 2 years (Required)

Work Location:

In person