Job Details

SINCE OPENING IN 2007 OSTERIA HAS BECOME ONE OF THE COUNTRY’S MOST CRITICALLY ACCLAIMED ITALIAN RESTAURANTS, EARNING CHEF JEFF MICHAUD THE 2010 JAMES BEARD FOUNDATION AWARD FOR “BEST CHEF: MID-ATLANTIC” FOR HIS WORK HELMING THE KITCHEN.

ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
• Responsible for End of Month Inventory.
• Be able to work lunch and/or dinner service while supervising daily production needs.

SUPERVISORY RESPONSIBILITIES: Supervises non-exempt kitchen positions on regular basis and assists restaurant management. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Compensation Details
Compensation: Salary (Based on Experience)

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible spending account
• Health insurance
• Paid time off
• Vision insurance

Physical setting:

• Bar
• Fine dining restaurant

Schedule:

• Holidays
• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• Philadelphia, PA 19130: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen management: 2 years (Required)
• Food handling: 1 year (Required)
• Food preparation: 1 year (Required)
• Hospitality: 1 year (Required)
• Chef: 2 years (Required)

Work Location: One location

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