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 leadership position within the culinary team. The Sous Chef will assist in managing inventory, ordering supplies, menu planning, and implementing sanitation, cost control, and quality control programs. This role requires a proactive leader who can innovate to stimulate business growth while consistently meeting or exceeding customer expectations and maximizing company profitability. The Sous Chef will act as the acting kitchen leader in the absence of the Executive Chef, Kitchen Manager, or Prepared Foods Team Leader, temporarily assuming responsibility for the entire kitchen operation. This includes training, directing, and motivating kitchen Team Members to ensure high standards of food preparation and customer service.
The ideal candidate for the Sous Chef position will bring between one to three years of experience in the culinary field, with a strong foundation in food safety awareness and management. Prior experience as a prep cook and customer service skills are essential, emphasizing excellence in food preparation and product knowledge. Education typically includes at least a high school diploma or equivalent, with Serv-Safe certification regarded as a beneficial credential.
The Sous Chef's duties revolve around ensuring food quality, safety, and sanitation through rigorous inspection and adherence to regulations. They will actively support a culture of safety among Team Members and customers, demonstrate effective suggestive selling techniques, and provide sampling opportunities where appropriate. The role involves maintaining accurate records using HACCP charts and other documentation to meet federal, state, county, and company standards.
Financial oversight is a critical component of the role, including control of departmental costs, monitoring waste, managing inventory, and reviewing budgetary projections and profit and loss statements in coordination with the Kitchen Manager. The Sous Chef will also assess equipment needs to ensure the safe handling and presentation of food products.
Overall, this position offers an opportunity to lead a dynamic kitchen team in a respected company that prioritizes quality and community impact, while supporting professional growth and development in the culinary industry.
The role of Sous Chef at Giant Eagle is a pivotal leadership position within the culinary team. The Sous Chef will assist in managing inventory, ordering supplies, menu planning, and implementing sanitation, cost control, and quality control programs. This role requires a proactive leader who can innovate to stimulate business growth while consistently meeting or exceeding customer expectations and maximizing company profitability. The Sous Chef will act as the acting kitchen leader in the absence of the Executive Chef, Kitchen Manager, or Prepared Foods Team Leader, temporarily assuming responsibility for the entire kitchen operation. This includes training, directing, and motivating kitchen Team Members to ensure high standards of food preparation and customer service.
The ideal candidate for the Sous Chef position will bring between one to three years of experience in the culinary field, with a strong foundation in food safety awareness and management. Prior experience as a prep cook and customer service skills are essential, emphasizing excellence in food preparation and product knowledge. Education typically includes at least a high school diploma or equivalent, with Serv-Safe certification regarded as a beneficial credential.
The Sous Chef's duties revolve around ensuring food quality, safety, and sanitation through rigorous inspection and adherence to regulations. They will actively support a culture of safety among Team Members and customers, demonstrate effective suggestive selling techniques, and provide sampling opportunities where appropriate. The role involves maintaining accurate records using HACCP charts and other documentation to meet federal, state, county, and company standards.
Financial oversight is a critical component of the role, including control of departmental costs, monitoring waste, managing inventory, and reviewing budgetary projections and profit and loss statements in coordination with the Kitchen Manager. The Sous Chef will also assess equipment needs to ensure the safe handling and presentation of food products.
Overall, this position offers an opportunity to lead a dynamic kitchen team in a respected company that prioritizes quality and community impact, while supporting professional growth and development in the culinary industry.
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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