The Delta Hotel Philadelphia Airport is seeking a Sous Chef to join our culinary team, reporting directly to the Executive Chef. The ideal candidate will bring experience in both restaurant and banquet settings. As the Sous Chef, you will act as second-in-command in the kitchen, supporting the Executive Chef by overseeing daily operations, supervising staff, and ensuring the highest standards of food quality and safety. Key responsibilities include menu planning and development, managing inventory, training team members, and stepping in for the Executive Chef as needed to maintain smooth, 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.