Ditka’s Restaurant Group
Sous Chef
Location: Ditka’s Robinson | Pittsburgh, Pennsylvania
Reports to: Executive Chef
Employment Type: Full-time
Compensation: $65,000-$70,000 plus a quarterly bonus opportunity
About Ditka’s Restaurant Group
Founded in 1997, Ditka’s Restaurant Group operates four concepts: Ditka’s, Ditka’s Grill, Grill 89, and Catalina Kitchen + Bar. Our five locations in Illinois, Pennsylvania, and North Carolina generate more than $30 million in annual revenue. Each has its own identity, united by our goal of becoming our guests’ favorite place to eat.
Our Foundation
We believe great restaurants are built one Perfect Shift at a time through clear direction, teaching, coaching, and belonging. Our leaders demonstrate Human Goodness and Authentic Hospitality while upholding Culinary Excellence, Quality Everywhere, and Integrity Always.
Position Summary
The Sous Chef supports the Executive Chef in leading daily kitchen operations at Ditka’s Robinson. This hands-on leader helps guide the culinary team through preparation and service, maintains recipe and presentation standards, and supports food quality, safety, and cost control. The Sous Chef develops Team Members through clear direction, teaching, and coaching, and helps create a kitchen where people work well together and guests receive a consistent experience.
What You’ll Do
· Lead kitchen preparation and service in partnership with the Executive Chef, setting clear expectations and supporting the team during busy periods.
· Prepare and execute menu items to recipe, portion, timing, temperature, and presentation standards; help ensure consistency across stations and shifts.
· Assign and monitor prep and station work, confirm mise en place, and adjust deployment to meet service needs.
· Teach, coach, and support cooks and other kitchen Team Members; provide timely feedback and help develop emerging culinary talent.
· Assist with hiring, onboarding, training, scheduling, and performance follow-up in partnership with the Executive Chef and People Operations.
· Support ordering, receiving, storage, inventory counts, and rotation of approved products; maintain accurate records and communicate supply needs.
· Help manage food cost through portion control, waste reduction, and careful use of ingredients while protecting food quality.
· Maintain food safety, allergen management, sanitation, and workplace safety practices; promptly address and communicate concerns.
· Keep kitchen stations, equipment, tools, and storage areas clean, organized, safe, and ready for service; report maintenance needs.
· Model respectful communication and teamwork across the kitchen and with front-of-house partners, bringing Our Foundation to life in daily work.
What We’re Looking For
· At least three years of professional kitchen experience in a full-service restaurant, with previous lead cook or supervisory experience preferred.
· Strong working knowledge of scratch cooking, food preparation, station organization, cooking methods, and high-volume service.
· Ability to coach others and communicate clearly while maintaining composure, pace, and attention to detail during busy shifts.
· Working knowledge of food cost, portion control, inventory, ordering, product rotation, and waste reduction.
· Commitment to food quality, guest satisfaction, food safety, sanitation, allergen awareness, and a respectful workplace.
· Culinary education or equivalent hands-on experience; current food protection manager certification or ability to obtain and maintain required certification.
· Availability to work evenings, weekends, and holidays based on restaurant needs.
Benefits and Perks
· Performance-based bonuses paid quarterly up to 12.5% of base salary
· Paid vacation escalating based on tenure
· Medical and dental insurance; Company pays 60% of premiums
· Company-paid life insurance policy of $30,000
· Opportunities to grow professionally, develop future leaders, and make a meaningful impact on the restaurant and its team
Work Environment
· On-site leadership at Ditka’s Robinson, with availability for evenings, weekends, and holidays based on restaurant needs.
· Work in the kitchen and storage areas during shifts that may last 10 hours, with extended standing and walking, bending, reaching, and lifting, carrying, or pulling heavy items.
· The kitchen is fast-paced with exposure to heat, refrigeration, noise, and wet surfaces. Essential duties must be performed with or without reasonable accommodation.