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 (Parking and Transit)
EAP
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Elior North America is a prominent family of distinct hospitality companies, boasting over 50 years of experience in the industry and employing more than 15,000 team members. The organization is united by a shared passion for food, service, and excellence. Elior North America continually strives for growth, encouraging its teams to constantly reimagine and elevate the customer experience across a variety of hospitality segments. Known for its commitment to employee development and fostering a supportive environment, Elior North America prioritizes work-life balance, competitive benefits, and professional advancement opportunities.
Elior North America is currently hiring a full-time, onsite Sous Chef for its hospitality services in Pittsburgh, Pennsylvania, specifically serving AHN Accounts in the region. This role presents an exciting opportunity for culinary professionals looking to advance their careers within a dynamic healthcare segment of the hospitality industry. With a salary range of $50,000 to $55,000 per year, dependent on experience, the position offers not only competitive pay but also a comprehensive benefits package designed to support the wellbeing and growth of its employees.
As a Sous Chef at Elior North America, your responsibilities will encompass a broad range of culinary and managerial duties. You will play a crucial role in supervising and participating in food preparation, seasoning, and cooking of diverse menu items including salads, soups, fish, meats, vegetables, desserts, and other culinary offerings. Your expertise will be important in developing menus that balance consumer tastes, nutritional needs, and budgetary constraints, while ensuring high quality and adherence to safety and sanitation standards.
The role requires active participation in daily kitchen operations, including evaluating raw food quality, overseeing finished product standards, maintaining inventory controls for food and supplies, and managing revenue and expenses to meet financial goals. Additionally, you will be expected to train, evaluate, and lead culinary staff, promoting a culture of excellence and superior customer service.
Elior North America emphasizes leadership and innovation in this position, seeking candidates who can not only execute culinary tasks but also inspire and manage their teams effectively. There is an opportunity to influence menu creation, implement culinary production for special events, and contribute to the overall customer dining experience within a healthcare environment that values nutrition and quality.
Elior North America is currently hiring a full-time, onsite Sous Chef for its hospitality services in Pittsburgh, Pennsylvania, specifically serving AHN Accounts in the region. This role presents an exciting opportunity for culinary professionals looking to advance their careers within a dynamic healthcare segment of the hospitality industry. With a salary range of $50,000 to $55,000 per year, dependent on experience, the position offers not only competitive pay but also a comprehensive benefits package designed to support the wellbeing and growth of its employees.
As a Sous Chef at Elior North America, your responsibilities will encompass a broad range of culinary and managerial duties. You will play a crucial role in supervising and participating in food preparation, seasoning, and cooking of diverse menu items including salads, soups, fish, meats, vegetables, desserts, and other culinary offerings. Your expertise will be important in developing menus that balance consumer tastes, nutritional needs, and budgetary constraints, while ensuring high quality and adherence to safety and sanitation standards.
The role requires active participation in daily kitchen operations, including evaluating raw food quality, overseeing finished product standards, maintaining inventory controls for food and supplies, and managing revenue and expenses to meet financial goals. Additionally, you will be expected to train, evaluate, and lead culinary staff, promoting a culture of excellence and superior customer service.
Elior North America emphasizes leadership and innovation in this position, seeking candidates who can not only execute culinary tasks but also inspire and manage their teams effectively. There is an opportunity to influence menu creation, implement culinary production for special events, and contribute to the overall customer dining experience within a healthcare environment that values nutrition and quality.
Job Requirements
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- 3-5 years of culinary management experience
- Strong leadership, oral and written communication skills
- Proven track record of successfully controlling costs and managing annual budgets
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- 3-5 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 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
- 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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