Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Vision Insurance
Dental Insurance
Paid Time Off
401(k) retirement savings plan
bonus potential
Paid holidays
Job Description
Giant Eagle is a prominent supermarket chain committed to nourishing life's moments, big and small. The company prides itself on leading the way in quality, service, and everyday value. At Giant Eagle, the sense of compassion, care, and respect among Team Members and towards the communities they serve sets the company apart. This supportive environment fosters a culture where employees can win, grow, and be better together. Giant Eagle provides opportunities for meaningful career growth and encourages belonging within a community that makes a real impact. The company is dedicated to providing an inclusive and respectful workplace where diversity is embraced and employees feel valued.
The role of the Sous Chef at Giant Eagle is pivotal in maintaining kitchen operations and ensuring the highest standards of food quality and safety are met. The Sous Chef will assist with ordering materials and supplies, menu planning, inventory management, and implementing strict sanitation, cost, and quality control programs. This position involves directing and coordinating kitchen staff, and acting as the kitchen leader in the absence of the Executive Chef, Kitchen Manager, or the Prepared Foods Team Leader, depending on the location. The Sous Chef is expected to bring innovative ideas to stimulate business growth while meeting or exceeding customer requirements and maximizing company profits. Responsibilities also include training and managing kitchen team members, supporting a culture of safety, and enforcing all applicable regulations. The Sous Chef plays a key role in monitoring departmental costs, controlling waste, and maintaining accurate records using HACCP charts and temperature logs. The position requires strong leadership, excellent food prep skills, and extensive culinary knowledge. The hiring range is competitive, with pay determined based on experience, skills, education, and location. Giant Eagle offers a comprehensive benefits package to eligible employees, promoting a healthy work-life balance and rewarding performance.
The role of the Sous Chef at Giant Eagle is pivotal in maintaining kitchen operations and ensuring the highest standards of food quality and safety are met. The Sous Chef will assist with ordering materials and supplies, menu planning, inventory management, and implementing strict sanitation, cost, and quality control programs. This position involves directing and coordinating kitchen staff, and acting as the kitchen leader in the absence of the Executive Chef, Kitchen Manager, or the Prepared Foods Team Leader, depending on the location. The Sous Chef is expected to bring innovative ideas to stimulate business growth while meeting or exceeding customer requirements and maximizing company profits. Responsibilities also include training and managing kitchen team members, supporting a culture of safety, and enforcing all applicable regulations. The Sous Chef plays a key role in monitoring departmental costs, controlling waste, and maintaining accurate records using HACCP charts and temperature logs. The position requires strong leadership, excellent food prep skills, and extensive culinary knowledge. The hiring range is competitive, with pay determined based on experience, skills, education, and location. Giant Eagle offers a comprehensive benefits package to eligible employees, promoting a healthy work-life balance and rewarding performance.
Job Requirements
- high school diploma or equivalent
- 1 to 3 years of culinary experience
- Serv-safe certification a plus
- ability to lift up to 50 pounds
- at least 18 years of age
- prior management experience desirable
- food safety awareness
- strong leadership and communication skills
Job Qualifications
- high school diploma or equivalent
- 1 to 3 years of experience in culinary field
- excellent food prep skills
- knowledge of food products
- customer service experience
- Serv-safe certification preferred
Job Duties
- assist with ordering materials and supplies
- plan menus and manage inventory
- implement sanitation, cost, and quality control programs
- direct and coordinate kitchen staff
- lead kitchen operations in absence of Executive Chef or Kitchen Manager
- train and manage kitchen team members
- monitor food safety and quality standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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