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
EAP
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Elior North America is a distinguished family of hospitality companies with over 50 years of experience in the food service industry. With a dedicated team of 15,000 members, Elior North America takes pride in its commitment to excellence, exceptional food quality, and superior service. Operating in the healthcare segment, the company focuses on delivering a personalized and high-quality dining experience tailored to the needs of its customers. Known for fostering a positive work environment, Elior North America offers numerous growth opportunities, emphasizing employee development and career advancement across all levels. This company is especially recognized for its values that celebrate diversity, equal opportunity, and an inclusive culture where employees from varied backgrounds and abilities can thrive. They strive to support their employees with competitive benefits, tuition reimbursement, and a healthy work/life balance.
The Sous Chef role based in Pittsburgh, Pennsylvania, is a full-time, onsite position within Elior North America's healthcare segment under the brand Cura-Hospitality. The position offers a competitive salary between $50,000 and $55,000 annually, depending on experience. As a Sous Chef, you will play an instrumental role in the culinary operations by leading and mentoring the kitchen team, overseeing the preparation and cooking of a wide array of dishes including salads, soups, fish, meats, vegetables, and desserts. This role entails not only culinary skills but also managerial responsibilities such as menu development, quality control, inventory management, and cost control to ensure the fulfillment of financial goals. The Sous Chef actively participates in devising innovative menus that align with consumer tastes and nutritional needs, while adhering to budgetary constraints. Additionally, the role demands strict adherence to safety and sanitation standards, guaranteeing both food quality and employee welfare.
Your leadership will include supervising daily food production, conducting inspections to maintain the highest standards of food appearance and cleanliness, and managing staff recruitment, training, and evaluation. The position also involves organizing culinary production for special events and catered functions, ensuring an outstanding customer experience throughout. The Sous Chef will be a critical part of the team maintaining inventory controls and managing expenses to meet budgetary targets while contributing to a positive work environment that emphasizes employee growth and high morale. This role provides an excellent opportunity for an experienced culinary professional to join a respected company looking for a passionate leader capable of managing both the art and business of food service within a healthcare setting.
The Sous Chef role based in Pittsburgh, Pennsylvania, is a full-time, onsite position within Elior North America's healthcare segment under the brand Cura-Hospitality. The position offers a competitive salary between $50,000 and $55,000 annually, depending on experience. As a Sous Chef, you will play an instrumental role in the culinary operations by leading and mentoring the kitchen team, overseeing the preparation and cooking of a wide array of dishes including salads, soups, fish, meats, vegetables, and desserts. This role entails not only culinary skills but also managerial responsibilities such as menu development, quality control, inventory management, and cost control to ensure the fulfillment of financial goals. The Sous Chef actively participates in devising innovative menus that align with consumer tastes and nutritional needs, while adhering to budgetary constraints. Additionally, the role demands strict adherence to safety and sanitation standards, guaranteeing both food quality and employee welfare.
Your leadership will include supervising daily food production, conducting inspections to maintain the highest standards of food appearance and cleanliness, and managing staff recruitment, training, and evaluation. The position also involves organizing culinary production for special events and catered functions, ensuring an outstanding customer experience throughout. The Sous Chef will be a critical part of the team maintaining inventory controls and managing expenses to meet budgetary targets while contributing to a positive work environment that emphasizes employee growth and high morale. This role provides an excellent opportunity for an experienced culinary professional to join a respected company looking for a passionate leader capable of managing both the art and business of food service within a healthcare setting.
Job Requirements
- Must have institutional, hotel, or restaurant culinary skills including large quantity production
- must have 3-5 years of culinary management experience
- must demonstrate strong leadership skills
- must have excellent oral and written communication skills
- must have proven experience controlling costs and managing budgets
- bachelor's degree or certification preferred but not required
- must be willing to work full-time onsite in Pittsburgh, Pennsylvania
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- 3-5 years of culinary management experience
- strong leadership skills
- excellent oral and written communication skills
- proven track record of successfully controlling costs and managing budgets
- bachelor's degree in institutional management, nutrition, dietetics, hotel and restaurant management, or certification by a recognized culinary institution is preferred but not mandatory
- equivalent combination of education and experience also acceptable
Job Duties
- Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
- participate in menu planning activities including determining purchasing specifications, product and recipe testing and menu development
- maintain proper production, safety and sanitation standards
- direct and participate in daily preparation of standard and gourmet food items
- evaluate quality of raw food and finished products
- inspect assigned units for food preparation quality, food appearance, cleanliness, 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 preparation and display of menu items for special functions
- maintain 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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