Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $55,000.00
Work Schedule
Standard Hours
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 renowned family of distinct hospitality companies boasting over 50 years of industry experience, unified by more than 15,000 dedicated team members driven by a passion for food, exceptional service, and operational excellence. The company has built a strong reputation for delivering top-tier hospitality services across diverse sectors, including healthcare. With a commitment to continuous growth and innovation, Elior North America always strives to enhance the customer experience through creativity and dedication. This formidable presence in the hospitality industry ensures that employees have valuable opportunities to develop professionally and contribute meaningfully to the company’s success.
Situated in Pittsburgh, Pennsylvania, Elior North America is seeking a full-time, onsite Sous Chef to join their team under the Cura-Hospitality brand segment, specifically working within AHN Accounts located in and around Pittsburgh. This vacancy offers an attractive compensation package ranging between $50,000 and $55,000 annually, depending on experience, in addition to a comprehensive suite of benefits that support employee well-being and work-life balance.
The role of Sous Chef at Elior North America is perfect for culinary professionals who not only possess a wealth of experience but are also passionate about mentoring and leading others. As a Sous Chef, you will be actively involved in the supervision and hands-on preparation of a broad spectrum of food items, including salads, soups, fish, meats, vegetables, desserts, and more. Your expertise will be crucial in maintaining high culinary standards and delivering consistent quality that meets or exceeds customer expectations.
You will have an influential role in menu development, tailoring offerings to suit customer preferences, nutritional considerations, budget limits, and operational feasibility. This includes engaging in purchasing decisions, recipe testing, and product evaluations to keep menus innovative yet cost-effective. Ensuring the highest standards of food safety, sanitation, and production efficiency will also be a priority in your day-to-day activities.
A Sous Chef at Elior North America leads by example, supervising kitchen staff, managing inventory, and helping to control revenue and expenses to achieve financial goals. Alongside these responsibilities, you will oversee food preparation and presentation for special events and catered functions, ensuring they are executed flawlessly to enhance the guest experience.
The ideal candidate will have 3 to 5 years of culinary management experience with demonstrated skills in institutional, hotel, or restaurant large quantity production. Leadership skills, along with excellent communication abilities, are essential for this position. Elior North America fosters a collaborative work environment that values talent development and offers benefits such as tuition reimbursement, employee referral bonuses, and a 401K plan with company match. The company champions diversity and inclusion, welcoming applicants from all backgrounds to apply and thrive in a supportive workplace.
Situated in Pittsburgh, Pennsylvania, Elior North America is seeking a full-time, onsite Sous Chef to join their team under the Cura-Hospitality brand segment, specifically working within AHN Accounts located in and around Pittsburgh. This vacancy offers an attractive compensation package ranging between $50,000 and $55,000 annually, depending on experience, in addition to a comprehensive suite of benefits that support employee well-being and work-life balance.
The role of Sous Chef at Elior North America is perfect for culinary professionals who not only possess a wealth of experience but are also passionate about mentoring and leading others. As a Sous Chef, you will be actively involved in the supervision and hands-on preparation of a broad spectrum of food items, including salads, soups, fish, meats, vegetables, desserts, and more. Your expertise will be crucial in maintaining high culinary standards and delivering consistent quality that meets or exceeds customer expectations.
You will have an influential role in menu development, tailoring offerings to suit customer preferences, nutritional considerations, budget limits, and operational feasibility. This includes engaging in purchasing decisions, recipe testing, and product evaluations to keep menus innovative yet cost-effective. Ensuring the highest standards of food safety, sanitation, and production efficiency will also be a priority in your day-to-day activities.
A Sous Chef at Elior North America leads by example, supervising kitchen staff, managing inventory, and helping to control revenue and expenses to achieve financial goals. Alongside these responsibilities, you will oversee food preparation and presentation for special events and catered functions, ensuring they are executed flawlessly to enhance the guest experience.
The ideal candidate will have 3 to 5 years of culinary management experience with demonstrated skills in institutional, hotel, or restaurant large quantity production. Leadership skills, along with excellent communication abilities, are essential for this position. Elior North America fosters a collaborative work environment that values talent development and offers benefits such as tuition reimbursement, employee referral bonuses, and a 401K plan with company match. The company champions diversity and inclusion, welcoming applicants from all backgrounds to apply and thrive in a supportive workplace.
Job Requirements
- Must have 3-5 years of culinary management experience
- demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- strong leadership and communication skills
- proven ability to control costs and manage budgets
- willingness to work full-time onsite in Pittsburgh, Pennsylvania
- ability to maintain food safety, sanitation, and production standards
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- 3-5 years of culinary management experience
- strong leadership skills
- effective 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 a plus
- certification by a recognized culinary institution or equivalent combination of education and experience is desirable
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 daily preparation of standard and gourmet food items
- evaluate quality of raw food and ensure quality of finished products
- inspect assigned units to observe quality of food preparation and service, food appearance, 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 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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