Sous Chef

About us
Alessandro's Wood Fired Italian & Bar is a beloved Main Line destination rooted in the traditions of southern Italian cooking. We are a growing restaurant group with locations in Wayne, West Chester and one opening soon in Bryn Mawr.

The role
Working directly under Chef/Owner Alessandro Fiorello and the CDC, the Sous Chef is a cornerstone of our kitchen — part executor, part leader, part keeper of standards. You'll help plan and direct daily food preparation, manage and mentor the BOH team, and ensure that every dish that leaves the kitchen reflects the quality, care, and soul that define Alessandro's. When the heat is on, you're the one who keeps the kitchen calm, focused, and firing.

What you'll do

• Partner with the team to develop and execute menu items consistent with the restaurant's vision — rustic, ingredient-driven, and deeply Italian
• Uphold the highest standards of food quality and presentation from mise en place to the moment the plate leaves the pass
• Own the expo process — organizing the flow of the kitchen and ensuring every ticket is executed with precision and poise
• Lead, teach, and develop the BOH team; mentor cooks on technique, standards, and the philosophy behind the food
• Monitor hygiene and food safety at every stage of preparation, from receiving ingredients to finishing dishes
• Assist with scheduling, ordering, and cost management in coordination with management
• Step up and lead service confidently whenever needed.

What you bring

• A genuine passion for Italian food, wine, and the guest experience — not just a job, a calling
• Proven experience in a high-volume, quality-driven kitchen at the Sous Chef level or above
• The ability to lead with humility and command respect on the line simultaneously
• Strong knife skills, classical technique, and the discipline to keep the kitchen organized under pressure
• A teacher's mindset — you elevate the people around you, not just the food
• Knowledge of and respect for local and seasonal ingredients; relationships with producers are a plus
• Basic computer proficiency for scheduling and menu building
• Active listening, clear communication, and the composure to handle stress with finesse

Working conditions

• Full-time position; hours vary based on the needs of the kitchen and restaurant
• Physical requirements include prolonged standing, bending, stooping, lifting up to 45 lbs, and repetitive hand and wrist motion
• Work regularly with hot, cold, and hazardous equipment in a close-quarters kitchen environment