The Delta Hotel Philadelphia Airport is hiring a Sous Chef. This position will report into Executive Chef. The ideal candidate will have restaurant and banquet experience. The Sous Chef (second-in-command) supports the Head Chef by managing daily kitchen operations, supervising staff, and ensuring food quality and safety standards are met. Responsibilities include menu development, inventory management, training, and filling in for the head chef to maintain efficient, high-quality service. Responsibilities: • Kitchen Management: Supervises daily operations, delegates tasks to line cooks, and ensures efficient service during busy shifts. • Culinary Leadership: Assists in designing menus, creating daily specials, and ensuring all dishes meet company, taste, and presentation standards. • Staff Training & Supervision: Hires, trains, mentors, and schedules kitchen personnel while maintaining a positive, professional environment. • Inventory & Cost Control: Monitors stock, orders supplies, manages waste, and ensures compliance with health and food safety regulations. • Operational Support: Acts as the primary leader in the Executive Chef’s absence and troubleshoots kitchen equipment issues. Qualifications: • Experience: Proven experience as a Sous Chef, Chef de Partie, or relevant leadership role. • Culinary Expertise: In-depth knowledge of cooking techniques, menu planning, and recipe development. • Leadership: Strong team management, communication, and conflict-resolution skills. • Technical Knowledge: Proficiency in sanitation (e.g., ServeSafe) and inventory management software. • Education: A degree in Culinary Arts is preferred, though relevant work experience is often prioritized. Compensation: $55,000 - $65,000 yearly

• Kitchen Management: Supervises daily operations, delegates tasks to line cooks, and ensures efficient service during busy shifts. • Culinary Leadership: Assists in designing menus, creating daily specials, and ensuring all dishes meet company, taste, and presentation standards. • Staff Training & Supervision: Hires, trains, mentors, and schedules kitchen personnel while maintaining a positive, professional environment. • Inventory & Cost Control: Monitors stock, orders supplies, manages waste, and ensures compliance with health and food safety regulations. • Operational Support: Acts as the primary leader in the Executive Chef’s absence and troubleshoots kitchen equipment issues.