Senior Sous Chef — Lead Kitchen, Menu & Cost Control

Elior North America; Belle Vernon (Fayette County); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k & Company Match

Tuition Reimbursement

Paid Time Off

Holiday Pay

Job summary

Elior North America is seeking a skilled Sous Chef to join our team around Jefferson Hills, PA. You will supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, and desserts, and help develop menus.

The role requires 3–5 years of culinary management, strong leadership, and cost control. We offer competitive benefits, tuition reimbursement, 401(k) matching, and paid holidays.

Qualifications

• Demonstrated institutional, hotel, or restaurant culinary skills for large-quantity production.
• Strong leadership and written/oral communication skills are required.
• Proven ability to manage costs and budgets effectively.

Responsibilities

• Develop menus aligned with consumer tastes, nutrition, and budget.
• Maintain production safety and sanitation standards.
• Direct and participate in daily preparation of standard and gourmet items.
• Evaluate quality of raw and finished foods.
• Inspect units for food quality, appearance, and cleanliness.
• Culinary production for special events and catered functions.
• Supervise prep and display for special functions.
• Maintain inventory controls and supervise staff.
• Control revenue and expenses to meet financial goals.
• Ensure the highest level of customer service.
• Perform other duties as assigned.

Skills

Culinary management

Leadership

Cost control

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Elior North America is seeking a skilled Sous Chef to join our team around Jefferson Hills, PA. You will supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, and desserts, and help develop menus.

The role requires 3–5 years of culinary management, strong leadership, and cost control. We offer competitive benefits, tuition reimbursement, 401(k) matching, and paid holidays.