PM Sous Chef — Elevate Dinner Service & Events

St. Clair Country Club; Pittsburgh (Allegheny County); Vor Ort; USD 60.000 - 78.000; Vollzeit

Zusammenfassung

St. Clair Country Club is seeking a PM Sous Chef to provide hands-on leadership for evening culinary operations and to support the Executive Chef and Executive Sous Chef in delivering high-quality dining experiences for members and guests.

This role directs dinner preparation, coordinates stations, expedites orders, and ensures food safety and presentation align with club standards. Responsibilities include supervising line cooks, reviewing reservations and menus, training culinary staff, and

Qualifikationen

• High school diploma or equivalent required; culinary degree or apprenticeship preferred.
• ServSafe Food Protection Manager certification preferred or obtainable within timeframe.

Aufgaben

• Lead daily PM kitchen operations for à la carte dining, member events, and private functions.
• Review reservations, event requirements, and staffing before service.
• Prepare station assignments, prep lists, and production priorities.
• Conduct pre-service lineup and communicate menu features, allergens, and substitutions to service team.
• Supervise and cook on the line as needed and manage ticket times.
• Expedite dinner service and ensure proper plating, temperature, portion, and presentation.
• Address dietary restrictions and safety concerns with culinary leadership and FOH.
• Train and develop culinary staff in techniques, sanitation, and teamwork.
• Close operations safely, document waste, and secure closing of areas.

Kenntnisse

Leadership

Communication

Time management

Menu development

Allergen awareness

Safety compliance

Staff training

Line cooking

Ausbildung

High school diploma or equivalent

Culinary degree or recognized culinary apprenticeship

ServSafe Food Protection Manager certification

Jobbeschreibung

St. Clair Country Club is seeking a PM Sous Chef to provide hands-on leadership for evening culinary operations and to support the Executive Chef and Executive Sous Chef in delivering high-quality dining experiences for members and guests.

This role directs dinner preparation, coordinates stations, expedites orders, and ensures food safety and presentation align with club standards. Responsibilities include supervising line cooks, reviewing reservations and menus, training culinary staff, and