Sous Chef

Bar Pazzo is looking for a sous chef who genuinely loves to cook, cares about the people around them, and wants to help build a stronger kitchen.

We are an Italian-inspired restaurant in Scranton focused on handmade pasta, wood-fired pizza, seasonal ingredients, and food that reflects both Italian tradition and Northeastern Pennsylvania. We take the food seriously, but we are not interested in ego, yelling, or running the kitchen through fear. We want someone who leads by being present, prepared, and willing to teach.

This is a hands-on position. You will cook, work service, taste food, organize prep, help train the team, and hold people accountable. You should be comfortable stepping onto any station and capable of helping the kitchen find its rhythm when service gets busy. Just as importantly, you should understand that being a sous chef is not about proving that you are the best cook in the room—it is about helping everyone around you become better.

• At least four years of professional kitchen experience; more is strongly preferred
• Previous leadership experience as a sous chef, junior sous chef, chef de partie, or strong lead line cook (outside recommendation preferred)
• A real passion for food, technique, ingredients, and continued learning
• A genuine interest in teaching and developing younger cooks
• Strong organization, cleanliness, and attention to detail
• The ability to communicate clearly and calmly during prep and service
• Confidence working multiple stations and helping wherever the kitchen needs you
• A good palate and a willingness to taste, adjust, and ask questions
• Respect for recipes, systems, ingredients, equipment, and the work of the rest of the team
• Reliability and the ability to set the tone through your own work habits
• Experience with handmade pasta, Italian cooking, wood-fired pizza, butchery, or seasonal menu development is a plus, but not required

• Working the line and helping lead service
• Training cooks through clear demonstrations, repetition, and patient correction
• Checking prep, station readiness, seasoning, portions, and presentation
• Helping write and organize prep lists, pars, and daily priorities
• Making sure stations are stocked, clean, and ready before service
• Supporting ordering, inventory, receiving, and food-cost awareness
• Maintaining consistency without losing the care and personality behind the food
• Communicating problems early instead of allowing them to become emergencies
• Helping create a kitchen where standards are understood and consistently followed
• Taking charge when the executive chef is not in the building

What we value most now is consistency, curiosity, accountability, and people who still get excited about making good food. We are looking for a sous chef who wants to exchange ideas, get their ideas on a menu, continue learning, and help create the kind of kitchen where talented cooks want to stay and grow.

If food matters deeply to you, you enjoy teaching others, and you believe strong leadership begins with your own example, I would like to hear from you.

Please send a résumé and a short introduction telling us about yourself.