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 offering for 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 industry experience and a team of 15,000 dedicated professionals. Fueled by a shared passion for food, service, and excellence, Elior North America strives to deliver outstanding dining experiences across various sectors, including healthcare. The company's commitment to growth propels its teams to continuously innovate and elevate customer satisfaction through exceptional culinary and hospitality services. Known for its inclusive work culture, Elior North America emphasizes employee development, diversity, and advancement opportunities, making it a respected employer in the hospitality industry.

The role of Sous ... Show More

Job Requirements

Must have three to five 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 full-time onsite
ability to maintain high safety and sanitation standards

Job Qualifications

Demonstrated institutional, hotel, or restaurant culinary skills to include 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 preferred
certification by a recognized culinary institution preferred
equivalent combination of education and experience accepted

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 to include the 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 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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