Chef de Cuisine – Whole-Animal & Fermentation Kitchen

Scratch & Co. is a chef-driven restaurant in Troy Hill. We do brunch, dinner, private events and a monthly farm dinner. We buy from our foodshed: the Alleghenies to the east, the state line to the south, and over to Northeast Ohio. We know our farmers by name, and when we call them we ask how we can help. So the kitchen cooks whole animals, runs its own fermentation and preservation program, and doesn't throw much away.

The food is in a good place. We need a chef to lead the crew and keep good cooks around.

• $60,000 to $75,000 salary. If you're ready to run the kitchen on day one, it's $75K. If you're close but not quite there, we'll agree up front on milestones and a review date to get you to $75K.
  

• Profit sharing
  

• Health insurance
  

• 10 days PTO
  

• Room to move up. We're opening new spots around Pittsburgh in the next 12 months, and we promote from inside.
  

You run the kitchen day to day and report to Chef Peter Henry, our Director of Culinary Operations & Executive Chef.

• Your team. Train and mentor the BOH crew and keep them here. Hire with Chef Peter, give feedback every week, and write schedules that hit labor.
  

• Service. Brunch, dinner, private events and special dinners. Consistent food, good ticket times.
  

• Seasonal Menu Development. Whole-animal butchery, fermentation, preservation and ROP alongside Chef Peter. Get out to the farms and plan the seasons with our growers.
  

• Numbers. Food and labor cost, ordering, receiving, inventory and yields in a weekly report to Chef Peter.
  

• Safety. ACHD compliance and HACCP plans for our ROP and fermentation work.
  

Bring ideas on day one and try them out with Chef Peter. Once you've got costs, operations and the team handled, you get a real seat in menu development with Chef Peter and me. When we open new locations, this is the first role we'll look at for exec chef and multi-unit jobs.

• 3+ years as a Sous Chef, CdC or Kitchen Manager in a full-service scratch kitchen
  

• Cooks you've trained who stuck around and moved up
  

• Whole-animal butchery, fermentation and preservation experience (ROP is a plus)
  

• Real experience with food cost, labor, ordering and inventory
  

• You care about local sourcing and have real relationships with farmers
  

• Calm under pressure, and you make the call
  

• ServSafe Manager certification, or you can get it within 30 days
  

• Can stand through long shifts and lift 50 lbs
  

Full-time, salaried. Dinner Wednesday through Sunday, brunch Saturday and Sunday. You'll work weekends, holidays and some evening events.

Apply on Poached. In your note, tell us about one cook you trained and promoted: who they were, what you taught them and where they are now.

Scratch & Co. is an equal opportunity employer.