Sous Chef

Giant Eagle is a leading retail company known for its commitment to quality, service, and everyday value. With a focus on nourishing life's moments, big and small, Giant Eagle is dedicated to creating a supportive and inclusive environment where Team Members feel valued and empowered. The company prides itself on the compassion, care, and respect that its employees extend to each other and the communities they serve. This philosophy has helped Giant Eagle build a strong reputation as a company that not only provides excellent products and services but also fosters meaningful careers for its Team Members. Working at Giant Eagle means joining a community where growth, teamwork, and personal development are encouraged, making it an ideal place for individuals looking to make a real impact in their work and in their community.

The Sous Chef role at Giant Eagle offers an exciting opportunity for culinary professionals to take on a leadership position within the kitchen. The Sous Chef will play a crucial role in managing kitchen operations, which includes assisting with the ordering of materials and supplies, menu planning, inventory management, and implementing sanitation, cost, and quality control programs. This position requires a proactive individual who can help stimulate business growth by delivering innovative ideas while consistently meeting or exceeding customer expectations and maximizing company profits. As a key leader, the Sous Chef will temporarily oversee the kitchen in the absence of the Executive Chef, Kitchen Manager, or Prepared Foods Team Leader, ensuring smooth and efficient kitchen operations. Additionally, the role involves training, directing, and managing kitchen Team Members to maintain high standards of food preparation and customer service.

This role also emphasizes the importance of safety culture, including food safety, Team Member safety, and customer safety. The Sous Chef is responsible for maintaining quality and sanitation through regular inspection of food and food preparation processes. They coordinate staffing schedules, evaluate Team Member performance, and use various compliance tools such as HACCP charts and temperature logs to ensure all federal, state, county, and company regulations are met. Budget management is an essential aspect of the position, including controlling departmental costs by monitoring waste and maintaining detailed records such as waste logs. The Sous Chef manages inventories by conducting regular counts and tracking reports, reviews financial transactions with the Kitchen Manager, and ensures the availability of necessary kitchen equipment to promote safe food handling and presentation.

The hiring range for this position is $21.50 per hour, reflecting the anticipated base pay, though actual compensation may vary based on individual qualifications, experience, and location. Eligible employees can access a comprehensive benefits package including health, vision, and dental insurance, personal and sick paid time off, a 401(k) retirement savings plan, bonus potential, paid bereavement, vacation, and paid holidays. For culinary professionals passionate about food safety, quality management, team leadership, and operational excellence, this role provides an ideal platform to grow a rewarding career within a supportive and respected company environment.