Campus Sous Chef & Menu Innovator (Onsite)

Elior Group; Waynesburg (Greene County); Sur place; USD 47 000 - 57 000; Plein temps

Avantages offerts par ce poste

Medical (FT Employees)

Vision

UNUM benefit options for accident, CI,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Résumé du poste

Elior Collegiate Dining is seeking an experienced sous chef to join the Waynesburg University dining team in Waynesburg, PA. You will supervise and participate in the preparation, seasoning, and cooking of diverse foods, and mentor staff in a high-volume setting.

You’ll lead production, ensure safety and sanitation, and contribute to menu planning and quality control. The role requires 3–5 years in culinary management and strong leadership and communication skills.

Qualifications

• 3–5 years of culinary management experience required.
• Strong leadership, oral and written communication skills.
• Proven track record of controlling costs and managing budgets.

Responsabilités

• Develop menus considering tastes, nutrition, preparation ease, and budget.
• Maintain production, safety and sanitation standards.
• Direct daily preparation of standard and gourmet items.
• Evaluate quality of raw and finished foods.
• Inspect units for food prep, service quality, cleanliness and appearance.
• Lead culinary production for events and catered functions.
• Supervise and participate in menu item prep and display for functions.
• Manage inventory, staff recruitment, training and evaluation.
• Control revenues and expenses to meet financial goals.
• Ensure high levels of customer service.
• Perform other duties as assigned.

Connaissances

Culinary leadership

Communication

Cost control

Budgeting

Formation

Bachelor’s degree in institutional management, nutrition, or related field

Description du poste

Elior Collegiate Dining is seeking an experienced sous chef to join the Waynesburg University dining team in Waynesburg, PA. You will supervise and participate in the preparation, seasoning, and cooking of diverse foods, and mentor staff in a high-volume setting.

You’ll lead production, ensure safety and sanitation, and contribute to menu planning and quality control. The role requires 3–5 years in culinary management and strong leadership and communication skills.