Club-Level Sous Chef: Lead Kitchen & Events

Aramark; Pittsburgh (Allegheny County); On-site; USD 48,000 - 64,000; Full time

Job summary

Aramark is seeking a Sous Chef for the Club Level at Acrisure Stadium in Pittsburgh, PA. The role focuses on hands-on culinary leadership, team development, safety, and client relations, reporting to the General Manager.

Applicants should have relevant kitchen leadership experience and be prepared to meet budget and program requirements. Responsibilities include training kitchen staff, menu planning, recipe standardization, and overseeing catering events.

Qualifications

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards, and plan and price menus.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.

Skills

People management

Communication skills

Food safety knowledge

Culinary knowledge

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Sous Chef for the Club Level at Acrisure Stadium in Pittsburgh, PA. The role focuses on hands-on culinary leadership, team development, safety, and client relations, reporting to the General Manager.

Applicants should have relevant kitchen leadership experience and be prepared to meet budget and program requirements. Responsibilities include training kitchen staff, menu planning, recipe standardization, and overseeing catering events.