Benefits:

401(k)

401(k) matching

Competitive salary

Dental insurance

Employee discounts

Free uniforms

Health insurance

Paid time off

Profit sharing

Tuition assistance

Vision insurance

Sous Chef – Annie Bailey's Irish Public House | Lancaster, PA

TFB Hospitality is one of the fastest-growing hospitality groups in Lancaster County, and Annie Bailey's is at the center of our next chapter.

We've reimagined Annie Bailey's as an elevated Irish public house — a place where serious culinary craft meets genuine hospitality. Think low-end fine dining energy: technique-driven, ingredient-focused, rooted in Irish tradition with a modern sensibility.

As Sous Chef, you'll be a key part of the leadership team driving Annie Bailey's food program forward — supporting daily kitchen operations, contributing to and holding the line on quality and consistency, and helping shape the BOH contribution to guest hospitality. The restaurant is located in downtown Lancaster City and provides warm, inviting hospitality to our local community and visiting patrons. We have a great team with years of experience to help grow and learn with multiple opportunities throughout the organization.

*compensation based on experience

Paid Time Off Profit Sharing Employee Meal Employee Outings Healthcare provided

Responsibilities include but not limited to:

• Ensure all kitchen operations align with Executive Chef’s culinary vision, standards, and expectations

• Maintain consistency in food preparations, portions and presentation according to set specifications

• Assist in prep and execution of: specials, holidays/events and BEOs

• Working the line

• Must be able to stand, bend, stretch and lift & carry heavy materials

• Help oversee day-to-day kitchen operations for a smooth service and optimal performance

• Monitor food quality, presentation and execution for Standards

• Ensure all recipes, cooking techniques and plating are followed precisely

• Supervise, train and mentor kitchen staff to maintain a well-organized and disciplined team

• Assign duties to team members based on business demands

• Manage kitchen inventory and storage

• Monitor portion control and waste reduction

• Comply with all food safety and sanitation standards

• Remain calm in a fast-paced environment

• Work closely with Executive Chef and FOH Management for seamless communication and service

Requirements: -4+ years of experience -Team oriented attitude -Must have reliable transportation -Love of food and people