Healthcare Sous Chef: Lead Menu Development

Lancer Hospitality; Erie (Erie County); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Tuition Reimbursement

401k

Discount Program

Commuter Benefits (Parking and Transit

EAP

Sick Time

Paid Time Off

Job summary

Elior North America is seeking a skilled Sous Chef to join its healthcare team in Erie, PA. You will supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods for patients and events.

The role demands 3–5 years of culinary management, strong leadership and communication, and cost-control experience. A bachelor's degree or recognized culinary certification is preferred; we offer growth opportunities, tuition

Qualifications

• 3–5 years of culinary management experience.
• Strong leadership and communication skills.
• Proven cost control and budgeting experience.
• Bachelor's degree or culinary certification preferred.

Responsibilities

• Develop menus aligned with nutrition, taste, and budget.
• Maintain production, safety and sanitation standards.
• Direct daily preparation of standard and gourmet items.
• Evaluate raw food quality and finished products.
• Inspect units for food prep quality, appearance, and cleanliness.
• Coordinate culinary production for events and catered functions.
• Supervise staff and manage inventory of food and supplies.
• Control revenue and expenses to meet financial goals.
• Ensure highest level of customer service.
• Perform other duties as assigned.

Skills

Culinary management

Leadership

Budget management

Large quantity production

Education

Bachelor's degree in institutional management or hospitality

Culinary certification

Job description

Elior North America is seeking a skilled Sous Chef to join its healthcare team in Erie, PA. You will supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods for patients and events.

The role demands 3–5 years of culinary management, strong leadership and communication, and cost-control experience. A bachelor's degree or recognized culinary certification is preferred; we offer growth opportunities, tuition