Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $55,000.00
Benefits
Medical
Dental
Vision
Voluntary UNUM offerings for 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 leading family of distinct hospitality companies with over 50 years of industry experience and a dedicated team of 15,000 members who are passionate about food, service, and excellence. The company operates with a strong commitment to reimagining and enhancing customers' culinary experiences across various sectors, including healthcare. Known for its robust work-life balance, competitive benefit packages, and professional growth opportunities, Elior North America fosters an inclusive and dynamic work environment that encourages skill development and career advancement.
The brand Cura-Hospitality, part of Elior North America, focuses on delivering exceptional hospitality services in healthcare settings. The company is currently seeking a skilled and experienced Sous Chef to join their team in Pittsburgh, Pennsylvania. This is a full-time, onsite role where the Sous Chef will play a vital part in maintaining high culinary standards and ensuring quality food service within AHN accounts in and around Pittsburgh.
As a Sous Chef with Elior North America, you will be responsible for overseeing and participating in the preparation and cooking of various dishes such as salads, soups, fish, meats, vegetables, and desserts. Your role will also involve menu development aligning with consumer preferences, nutritional needs, budget considerations, and operational procedures. You will lead by example, maintaining proper production, safety, and sanitation standards to deliver outstanding meals that meet or exceed expectations.
In addition to culinary expertise, this position requires strong leadership skills as you will supervise kitchen staff, conduct interviews, training and evaluations, and manage inventory controls. Ensuring adherence to financial goals through cost control and budget management is also essential. The Sous Chef will regularly inspect food quality, presentation, cleanliness of production areas, as well as employee appearance, promoting a professional and hygienic kitchen environment.
Working at Elior North America means more than just a job. The company offers weekly pay, tuition reimbursement, employee referral bonuses, 401K with company match, and comprehensive benefits including medical, dental, and vision coverage. The supportive culture encourages continuous learning and career growth, making this role an excellent opportunity for an experienced culinary professional aiming to contribute to a reputable and expansive hospitality company within the healthcare sector.
Salary for this role ranges from $50,000 to $55,000 annually, depending on experience. Elior North America is an equal opportunity employer committed to diversity and inclusion, welcoming applicants from all backgrounds and abilities. The company proudly endorses an environment where employees can grow, develop new skills, and advance their careers across various segments and opportunities within the organization.
The brand Cura-Hospitality, part of Elior North America, focuses on delivering exceptional hospitality services in healthcare settings. The company is currently seeking a skilled and experienced Sous Chef to join their team in Pittsburgh, Pennsylvania. This is a full-time, onsite role where the Sous Chef will play a vital part in maintaining high culinary standards and ensuring quality food service within AHN accounts in and around Pittsburgh.
As a Sous Chef with Elior North America, you will be responsible for overseeing and participating in the preparation and cooking of various dishes such as salads, soups, fish, meats, vegetables, and desserts. Your role will also involve menu development aligning with consumer preferences, nutritional needs, budget considerations, and operational procedures. You will lead by example, maintaining proper production, safety, and sanitation standards to deliver outstanding meals that meet or exceed expectations.
In addition to culinary expertise, this position requires strong leadership skills as you will supervise kitchen staff, conduct interviews, training and evaluations, and manage inventory controls. Ensuring adherence to financial goals through cost control and budget management is also essential. The Sous Chef will regularly inspect food quality, presentation, cleanliness of production areas, as well as employee appearance, promoting a professional and hygienic kitchen environment.
Working at Elior North America means more than just a job. The company offers weekly pay, tuition reimbursement, employee referral bonuses, 401K with company match, and comprehensive benefits including medical, dental, and vision coverage. The supportive culture encourages continuous learning and career growth, making this role an excellent opportunity for an experienced culinary professional aiming to contribute to a reputable and expansive hospitality company within the healthcare sector.
Salary for this role ranges from $50,000 to $55,000 annually, depending on experience. Elior North America is an equal opportunity employer committed to diversity and inclusion, welcoming applicants from all backgrounds and abilities. The company proudly endorses an environment where employees can grow, develop new skills, and advance their careers across various segments and opportunities within the organization.
Job Requirements
- Must have 3 to 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
- Willingness to work onsite full-time
- Ability to supervise and train staff
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- 3 to 5 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 or 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
- 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 the finished products
- Inspection of 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
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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