Exciting opportunity to join the team at the TRYP Pittsburgh/Lawrenceville as our Sous Chef. The Sous Chef, or second chef, assists the executive chef in a restaurant by managing daily kitchen operations, preparing dishes, supervising staff, and handling administrative tasks. They are responsible for ensuring the kitchen runs smoothly and that dishes are prepared to high standards. Responsibilities: • Preparing and cooking meals and specialty foods, as well as assisting with plating and presentation. • Managing kitchen staff, including assigning tasks, training new employees, and addressing any issues that arise. • Assisting with menu creation, menu pricing, and creating new menu items. • Ordering supplies, tracking inventory, and ensuring the kitchen is well-stocked. • Scheduling staff, managing payroll, and ensuring kitchen equipment complies with industry standards. • Maintaining high standards of food quality and presentation, and ensuring dishes are prepared according to recipes and standards. • Working closely with the executive chef and other kitchen staff to ensure smooth and efficient operations. Skills: • Strong cooking techniques, including knowledge of different cuisines and cooking methods. • Ability to supervise and manage staff, delegate tasks, and resolve conflicts. • Ability to organize and manage inventory, track expenses, and schedule starts. • Ability to communicate effectively with staff, vendors, and customers. Qualifications: • Prior culinary experience required • Sous chef or lead experience required • Strong understanding of recipes and food safety laws and regulations

• Preparing and cooking meals and specialty foods, as well as assisting with plating and presentation.  • Managing kitchen staff, including assigning tasks, training new employees, and addressing any issues that arise.  • Assisting with menu creation, menu pricing, and creating new menu items.  • Ordering supplies, tracking inventory, and ensuring the kitchen is well-stocked.  • Scheduling staff, managing payroll, and ensuring kitchen equipment complies with industry standards.  • Maintaining high standards of food quality and presentation, and ensuring dishes are prepared according to recipes and standards.  • Working closely with the executive chef and other kitchen staff to ensure smooth and efficient operations. Skills: • Strong cooking techniques, including knowledge of different cuisines and cooking methods. • Ability to supervise and manage staff, delegate tasks, and resolve conflicts.  • Ability to organize and manage inventory, track expenses, and schedule starts. • Ability to communicate effectively with staff, vendors, and customers.  • Ability to identify and resolve issues, such as food preparation problems or staff conflicts.