This role combines the best of two locations, with separate fronts of house and one connected kitchen. North Shore Tavern, with its original "Steak on a Stone" has an extensive tavern menu. Mike's Beer Bar, right next door, has over 500 beers, with a focus on local beer. We have a weekly, rotating food menu, allowing you creativity each week and we have a scratch kitchen allowing you to expand your skills.

** Annual Profit Sharing bonus up to $20k **

Company culture: respectful, engaging, challenging, motivating, progressive

Best days and times for walk-in applicants or by appointment only: Tuesdays and Wednesdays after 1:30pm

Mike's Beer Bar / North Shore Tavern, 110 - 120 Federal St, Pittsburgh, PA 15212

Mike's Beer Bar / North Shore Tavern in Pittsburgh, PA is seeking an experienced full-time KM/Sous Chef.

Located across the street from PNC Park, Mike’s Beer Bar (mikesbeerbar.com) is a premier craft beer destination in Pittsburgh with 80 rotating taps, over 500 beers, and more than 300 varieties of local bottles and cans from the more than 60 breweries in the region. Mike's also has incredible food, with a menu that also rotates weekly.

The \#1 thing we want this role to initially accomplish is Management oversight of the kitchen when the Executive Chef isn’t working and keeping the kitchen standards at a high level, with a focus on cleanliness, being well-stocked, and people developed.

The ideal candidate shows initiative, follow though, and personal leadership while at the same time being a great team player.

Position:

• KM/Sous Chef

Compensation:

• $50-60K based on experience
• Paid bi-weekly
• Medical 
• Paid time off
• Paid sick days
• 401K
• Annual Profit Sharing bonus up to $20k

Other incentives:

• Bonus pay
• Company dining perks
• Easily accessible by public transportation

Schedule requirements:

• 40+ hours weekly
• 5 days per week
• 9:00am to volume shifts (ending of shift can be between 4pm and 7pm)
• 4:00pm to close shifts
• Most holidays

Language requirements:

• English
  

Experience:

• 2 years of BOH management experience in a high-volume bar or casual restaurant
• Food Safety knowledge (certification preferred)
• Ordering & receiving, inventory
• Staff training & motivation 
• Managing 5-10 people

Qualities:

• Excellent communicator (able to give and receive feedback well)
• Enjoys working in the hospitality industry
• A positive and exemplary attitude
• Respectful of fellow employees 
• Stays calm under pressure
• Thrives well leading a team
• Thrives well on a team
• Challenging task-oriented
• Works clean
• Organized
• Consistent
• Trustworthy
• Reliable (on-time)
• Stable work history

How to apply

• Please submit your resume for consideration
• Please include your full name and current contact info
• Please submit 3 industry-related references and their email addresses from previous supervisors
• Verification of employment eligibility required (**16 years old and authorized to work in the US**)
• Must have transportation to and from work (public or private)

Mis en Place (misenpl.com) talent spotters

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