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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
supportive work environment
Job Description
Giant Eagle is a leading grocery retailer committed to nourishing life's moments, big and small. Founded with a mission to lead the way in quality, service, and everyday value, Giant Eagle has cultivated a culture of compassion, care, and respect among its Team Members and within the communities it serves. As a company, Giant Eagle deeply values its workforce, fostering an environment where individuals can win, grow, and be better together. This supportive community encourages personal and professional development, inviting employees to contribute meaningfully while building rewarding careers.
The role of Sous Chef at Giant Eagle is a pivotal leader... Show More
The role of Sous Chef at Giant Eagle is a pivotal leader... Show More
Job Requirements
- At least 18 years of age
- High school diploma or equivalent
- 1 to 3 years of relevant culinary experience
- Ability to lift up to 50 pounds
- Serv-Safe certification is preferred
- Prior management experience in culinary
- Food safety awareness
- Willingness to travel regionally less than 10 percent
Job Qualifications
- High school diploma or equivalent
- 1 to 3 years of culinary experience
- Food safety awareness
- Prior management experience in the culinary field
- Extensive prep cook experience
- Excellent food prep skills and food product knowledge
- Customer service experience
- Serv-Safe certification a plus
Job Duties
- Actively support a culture of safety which includes food safety, Team Member safety and customer safety
- Actively demonstrate appropriate suggestive selling techniques
- Provide active sampling opportunities, when appropriate
- Conduct business with a clear understanding that customer service is a significant point of difference
- Promote an environment which embraces diversity, inclusion, and respect
- Inspect food and food preparation to maintain quality and sanitation regulations
- Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, and providing feedback
- Maintain accurate department records using HACCP charts and temperature sheets
- Control departmental costs by monitoring waste and keeping waste logs
- Manage food and controllable inventories by taking weekly and monthly inventories
- Review financial transactions and monitor departmental budgets by keeping purchase logs and labor estimates
- Inspect equipment requirements to ensure needed equipment for food production
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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