Executive Sous Chef | $65K-$75K | Lumberville, PA

Executive Sous Chef Opportunity

The Black Bass Hotel & Restaurant is seeking an experienced Executive Sous Chef to take a hands-on leadership role in a 165-seat fine dining operation averaging about 200 covers per service period. This is not a back-office kitchen management position. You'll lead 10-15 team members while staying close to service, execution, food quality, training, organization, and accountability.

Located in historic Lumberville, PA, The Black Bass offers elevated dining in a distinctive historic property with a long-tenured team and a strong focus on hospitality. This role is built for a chef who can lead calmly, maintain standards under pressure, and keep a busy kitchen moving.

Location: This location is not easily accessible by public transportation.

Compensation: $65,000-$70,000 annual salary. Full-time salaried position.

Benefits: Medical benefits, paid time off, profit sharing, free parking.

Schedule: Approximately 45 hours per week. 5-day workweek. Weekends required. Holidays required.

Why This Role Stands Out: 165-seat fine dining restaurant. Approximately 200 covers per service period. Leadership responsibility for 10-15 team members. Elevated dining in a historic Bucks County property. Established team with long-term employees. Hands-on influence over culinary execution and standards. Opportunity to contribute to an established legacy of hospitality.

About the Role: The Executive Sous Chef will be a working culinary leader responsible for supporting day-to-day kitchen operations while maintaining high standards for consistency, food safety, organization, and execution. You should be comfortable leading from the floor, coaching in real time, holding people accountable, and responding quickly when service demands change.

About the Restaurant: The Black Bass Hotel & Restaurant is a historic fine dining property in Lumberville, PA. The restaurant seats approximately 165 guests and averages around 200 covers per service period. The environment combines elevated dining with an established hospitality operation and a team that values respect, engagement, and professional development.

Responsibilities: Lead and support daily BOH operations. Supervise a culinary team of approximately 10-15 employees. Maintain consistency, quality, presentation, and execution. Support menu creation and culinary development. Follow and reinforce written recipes and preparation standards. Manage ordering, receiving, and inventory. Maintain food safety and sanitation standards. Assist with staff scheduling. Train, coach, and motivate culinary employees. Establish clear expectations and reinforce accountability. Maintain organization and readiness before and throughout service. Communicate effectively with culinary leadership and team members. Respond to changing service demands with urgency and composure. Maintain high hospitality and operational standards.

Qualifications: Executive Sous Chef, Sous Chef, or comparable culinary leadership experience. Strong culinary foundation. Proven kitchen leadership experience. Experience leading, training, and motivating culinary teams. Experience with ordering, receiving, and inventory. Strong food safety knowledge. Menu creation experience. Experience with scheduling and staff management. Ability to follow and enforce written recipes and instructions. Strong communication skills. Calm, organized leadership style. High standards for consistency and execution. Strong sense of urgency. Dependable and committed to hospitality. English language proficiency. Ability to stand for extended periods and regularly reach, bend, and stoop. Ability to lift up to 50 lbs.