Careers

EYV Restaurant is looking for fun, passionate, creative Sous Chef to join our team . Our goal is to provide a better work/life balance and more equitable work environment w/ Sunday/Mondays off, 40-50 hour work week , PTO, 50/50 health, dental, vision, 3% 401K match, establishment of an employee profit sharing program, access to industry continuing education fund. EYV is a vegetable forward restaurant located in Pittsburgh's Expanding Deutschtown Neighborhood focusing on making vegetables the center of the plate with meats & seafood playing a supporting role while utilizing the bounty of Western Pennsylvania & East Ohio Farms whenever possible. Complimented w/ creative cocktails/mocktails, diverse wine list and craft beers. Qualifications: At least 1 year management experience or lead line cook looking to take the next step in an fine dining/ upscale restaurant, sous chef experience preferred but not necessary Experienced in Microsoft Office programs Availability to work nights and weekends Polished, professional, warm, and hospitable attitude Ability to lift 10- 20lbs if necessary. Safely and effectively use all necessary tools and equipment. Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant. Serve Safe Certified Responsibilities will include: Monitor and ensure that standard kitchen operating procedures are met Manage all kitchen employees including training, mentoring, and disciplining Support and manage prep for service; ensure all prep items and recipes are made to standard. Work the line when staffing or volume dictate it. Controlling COGS, labor, and comps to budget. Oversee the line during service while monitoring cooks’ progress and flow of service Oversee the flow of the kitchen and the flow of food to maintain service standards Working with the Executive Chef on menu creations and daily specials Assist in interviewing, selecting, and on boarding all BOH hourly new hires Assist monitoring the receiving of all products to ensure it meets restaurant standards In partnership with the Executive Chef develop new menu items and ensure proper execution and roll out of any new additions Oversee and direct purchasing operations of ingredients including negotiations with suppliers with the approval of the Chef. Send daily service reports, reservations logs, and hr. related processes such as trail paperwork, worker’s comp, and accident reports. Lead in the execution of weekly inventory with the Executive Chef Lead in the execution of daily family meal. Training and development of the kitchen team Quality Control: recipes are properly made, and garnishes look fresh Identify and suggest improvements for the restaurant. Support staffing needs for BOH open positions. Upholding all standards and expectations set out by management. Coordinate with the Chef on kitchen’s schedule. Creating a positive experience for all our guests and for the rest of the team by being professional, focused, and reliable. Maintaining a clean, polished, and presentable workspace Adheres to all company safety and sanitation policies and procedures Champions the brand’s vision and values and contribute to a culture of positivity and high standards. Any and all additional duties as determined by ownership

Alternatively if you have questions you can call us at (412) 742-4386