Sous Chef

Pittsburgh, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $50,000.00 - $55,000.00

Benefits

Medical

Dental

Vision

Voluntary UNUM accident, critical illness and hospital indemnity

Discount Program

Commuter Benefits

Employee assistance program

401k

Sick Time

Holiday pay

Tuition Reimbursement

Paid Time Off

Job Description

Elior North America is a prominent family of distinct hospitality companies with over 50 years of experience in the foodservice industry, employing approximately 15,000 team members. The company is deeply committed to excellence in food quality, service, and customer satisfaction, consistently pushing the bounds of culinary innovation and hospitality. As part of its comprehensive services, Elior provides top-tier food service management in various sectors, with a special emphasis on healthcare, among others. Their operations combine passion, creativity, and professionalism to deliver tailored food experiences that meet the evolving needs of their clients and customers. Elior North America's inclusive culture supports diversity, career growth, and employee development, fostering an environment where skills and talents are nurtured and progress is encouraged.

The Sous Chef role at Elior North America in Pittsburgh, Pennsylvania, represents a vital leadership position within the healthcare segment. This is a full-time, onsite opportunity that offers competitive compensation ranging from $50,000 to $55,000 annually, commensurate with experience. The Sous Chef is entrusted with the responsibility of assisting the Head Chef in overseeing and taking part in the preparation of various culinary items including salads, soups, fish, meats, vegetables, desserts, and other specialty foods. This role ensures that all dishes served meet the company’s high standards of quality, taste, and presentation. The position involves developing menus that align with consumer preferences, nutritional requirements, budget limitations, and ease of preparation, along with responsibilities for menu planning and product testing. The Sous Chef will maintain strict adherence to all safety and sanitation standards, supervise kitchen staff, and manage inventory and costs to meet financial goals. Another critical aspect of the position involves educating and mentoring kitchen team members to maintain culinary excellence and high customer service levels. Employees in this role benefit from a dynamic, supportive work environment backed by the company’s commitment to work-life balance and comprehensive benefits like weekly pay, tuition reimbursement, employee referral bonuses, 401K with company match, and more.

Job Requirements

Must have 3-5 years of culinary management experience
demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
strong leadership skills
excellent oral and written communication skills
proven ability to control costs and manage budgets
bachelor’s degree or culinary certification preferred but not required

Job Qualifications

Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
three to five years of culinary management experience
strong leadership, oral and written communication skills
proven track record of successfully controlling costs and managing annual budgets
bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management is preferred
certification by a recognized culinary institution or equivalent combination of education and experience

Job Duties

Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
participate in other menu planning activities including determination of purchasing specifications, product and recipe testing and menu development
maintain proper production, safety and sanitation standards
direct and participate in the daily preparation of standard and gourmet food items
evaluate the quality of raw food and ensure the quality of finished products
inspect assigned units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance
implement culinary production for special events, monotony breakers, and catered functions
supervise and participate in the preparation and display of menu items for special functions
maintain proper inventory controls for food, supplies, and equipment
interview, select, train and evaluate supervisory and support staff
control revenue and expenses to ensure financial goals
ensure the highest level of customer service
perform other duties as assigned