Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August, 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region. The restaurant has opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal among other national publications. Responsibilities: • Create new and unique menu items and specials using various ingredients in an innovative way • Review and track team member performance objectives, as well as offer guidance and assistance to support and promote an efficient kitchen • Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support • Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly • Control department costs that are under your management, such as food, supplies, uniforms, and equipment, and work with vendors to get the best products at a cost-effective price • Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen ● Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach—leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence.● Menu Costing & Analysis – Properly cost out all menus, ensuring each dish (including proteins, sauces, and garnishes) aligns with profitability targets.● Food Cost Management – Monitor and control food costs to align with budgeted targets while maintaining quality.● Labor Cost Oversight – Schedule staff strategically based on sales forecasts and labor budgets, ensuring efficient payroll management.● Invoice & Financial Accountability – Approve and track invoices, ensuring all purchases align with financial goals and budgeted spend amounts.● End-of-Month (EOM) Inventory – Complete and submit inventory counts on time, ensuring accurate tracking of all food costs and waste.● Lead BOH operations, ensuring seamless daily execution of service.● Train and supervise kitchen staff, including Line Cooks, Prep Cooks, Dishwashers, and Porters.● Maintain high service, sanitation, and food safety standards across all kitchen operations.● Actively participate in service, working every station as needed, including expo.● Execute menu modifications, research new inventory products, and enhance best practices.● Schedule and lead kitchen deep cleans, ensuring compliance with all health and safety regulations. Qualifications: • Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage • This role requires experience building, motivating, and leading a team • Display excellent communication and interpersonal skills with guests and coworkers ● 5+ years of culinary experience with extensive knowledge of food handling, preparation techniques, and menu costing.● 3+ years of leadership experience as a Sous Chef or 1+ year as a Chef de Cuisine/Executive Chef.● Strong financial acumen, with experience in cost controls, food & labor budgets, and financial accountability.● Ability to thrive in a fast-paced, high-volume restaurant environment with a focus on quality and efficiency.● Detail-oriented and self-motivated, with a passion for hospitality, leadership, and operational excellence. Compensation: $85,000 - $95,000 yearly

•    ●     Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach—leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence.●     Menu Costing & Analysis – Properly cost out all menus, ensuring each dish (including proteins, sauces, and garnishes) aligns with profitability targets.●     Food Cost Management – Monitor and control food costs to align with budgeted targets while maintaining quality.●     Labor Cost Oversight – Schedule staff strategically based on sales forecasts and labor budgets, ensuring efficient payroll management.●     Invoice & Financial Accountability – Approve and track invoices, ensuring all purchases align with financial goals and budgeted spend amounts.●     End-of-Month (EOM) Inventory – Complete and submit inventory counts on time, ensuring accurate tracking of all food costs and waste.●     Lead BOH operations, ensuring seamless daily execution of service.●     Train and supervise kitchen staff, including Line Cooks, Prep Cooks, Dishwashers, and Porters.●     Maintain high service, sanitation, and food safety standards across all kitchen operations.●     Actively participate in service, working every station as needed, including expo.●     Execute menu modifications, research new inventory products, and enhance best practices.●     Schedule and lead kitchen deep cleans, ensuring compliance with all health and safety regulations.