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 Chef at Elior North America in Pittsburgh, Pennsylvania, offers a dynamic and rewarding culinary leadership opportunity within the healthcare segment. This full-time, onsite position invites culinary professionals with substantial expertise to join the team responsible for delivering high-quality, nutritious, and appealing meals in a healthcare setting. As a Sous Chef, you will play an integral role in supervising kitchen operations, mentoring culinary staff, and ensuring excellence in food preparation and presentation. You will engage in menu development tailored to consumer preferences, nutritional requirements, and budgetary constraints, enhancing the overall dining experience for patients and staff alike.

Your responsibilities will include hands-on involvement in the preparation and cooking of a variety of dishes, encompassing salads, soups, meats, fish, vegetables, and desserts. Quality control will be a central focus, ensuring raw ingredients and finished products consistently meet the highest standards. Maintaining rigorous safety and sanitation protocols is essential, safeguarding both food quality and the health of customers and staff. You will also oversee inventory management, assist in selecting and training culinary team members, and participate actively in budget control to meet financial goals.

Elior North America values leadership qualities, effective communication skills, and a proven ability to manage costs and budgets within a culinary context. This role offers the chance to contribute creatively to menu planning initiatives and support special events and catered functions, fostering a vibrant and diverse culinary environment. Competitive compensation ranging from $50,000 to $55,000 annually, alongside a comprehensive benefits package, underscores the company’s commitment to rewarding talent and dedication. Benefits include medical, dental, vision coverage, 401(k) with company match, tuition reimbursement, paid time off, holiday pay, commuter benefits, employee assistance programs, and voluntary insurance offerings.

Choosing Elior North America means becoming part of a team that celebrates work-life balance, recognizes employee contributions through referral bonuses, and encourages personal and professional growth. The company’s dedication to inclusivity ensures that employees from all backgrounds and abilities are valued and given opportunities to succeed. Join Elior North America as a Sous Chef to advance your culinary career in a supportive and forward-thinking environment where your skills and leadership can make a meaningful impact.

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