Sous Chef

Duquesne Club; Pittsburgh (Allegheny County); On-site; USD 70,000 - 90,000; Full time

Job summary

The Duquesne Club seeks an accomplished sous chef to join its distinguished culinary team. This hands-on leadership role requires refined judgment, calm execution and a commitment to developing people while guiding complex operations for members and guests.

Reporting to the Executive Chef, you will lead daily execution across dining and events, mentor kitchen staff, and drive menu development with a balance of classical technique and seasonal creativity.

Qualifications

• Proven culinary leader with progressive responsibility in hospitality environments.
• Strong foundation in classical and contemporary techniques for high-end dining and banquets.
• Ability to recruit, train and retain culinary talent; provide feedback and accountability.
• Excellent organizational skills including scheduling, production planning and cost awareness.

Responsibilities

• Lead daily culinary execution across multiple dining/event environments with focus on quality and timing.
• Coach kitchen teams, set expectations, and maintain professional standards during service.
• Partner with Executive Chef on menu development balancing tradition, seasonality and creativity.
• Oversee private dining, banquets, and high-profile events requiring detailed planning and coordination.

Skills

Culinary leadership

Team leadership

Menu development

Quality control

Food safety

Operations management

Education

Culinary degree

Formal apprenticeship

Job description

A rare opportunity to help shape the culinary experience of one of Pittsburgh's most distinguished private clubs - where tradition, craftsmanship and genuinely gracious hospitality define every service.

THE OPPORTUNITY:

The Duquesne Club seeks an accomplished and highly motivated culinary leader to join its team as Sous Chef, depending on experience and demonstrated leadership capability. This is a hands‑on leadership role for a chef who combines refined culinary judgment with disciplined kitchen management, calm execution and a genuine commitment to developing people.

Working closely with the Executive Chef, this individual will help lead a complex, high‑expectation culinary operation serving members and guests across à la carte dining, private events, banquets and special Club occasions. The successful candidate will respect the Club's heritage while bringing energy, consistency and thoughtful creativity to its culinary program.

WHAT YOU WILL LEAD:

• Daily culinary execution across multiple dining and event environments, with an unwavering focus on quality, consistency, timing and presentation.
• Kitchen teams through visible, service-oriented leadership - setting clear expectations, coaching in the moment and holding standards with professionalism.
• Menu development and refinement in partnership with the Executive Chef, balancing member preferences, classical technique, seasonality and fresh ideas.
• Preparation and execution for private dining, banquets, Club traditions and high‑profile events requiring detailed planning and flawless coordination.
• Food quality, sanitation, safety, organization and readiness throughout all production and service areas.
• Responsible stewardship of ingredients, labor and operating resources through thoughtful purchasing, production planning, portion control and waste reduction.
• Strong collaboration with front‑of‑house leaders and other Club departments to create a seamless member and guest experience.

LEADERSHIP QUALITIES THAT MATTER HERE:

• Craftsmanship: Takes pride in disciplined preparation and precise execution.
• Presence: Leads calmly, visibly and confidently when the pace is highest.
• Stewardship: Respects the Club, its people, its resources and its traditions.
• Curiosity: Continuously learns, improves and contributes thoughtful ideas.
• Accountability: Owns results and follows through on commitments.
• HospitalityUnderstands that every culinary decision supports the member experience.

REQUIREMENTS:

• A proven culinary leader with progressive responsibility in a private club, luxury hotel, fine‑dining restaurant, resort, conference property or similarly demanding hospitality environment.
• A strong foundation in classical and contemporary culinary techniques, with the range to support elevated à la carte dining and sophisticated banquet production.
• A leader who is present, composed and decisive during service - comfortable working alongside the team while maintaining a clear view of the entire operation.
• Demonstrated ability to recruit, train, motivate and retain culinary professionals; develops talent through clear feedback, accountability and respect.
• Excellent organizational skills and attention to detail, including scheduling, production planning, ordering, inventory, cost awareness and event execution.
• A collaborative communication style and the maturity to build trust with culinary colleagues, Club leadership, service teams, members and guests.
• Flexibility to work the schedule required by a premier hospitality operation, including evenings, weekends and holidays when Club activity demands it.

PREFERRED CREDENTIALS:

• Culinary degree, formal apprenticeship or equivalent professional training.
• Five or more years of progressively responsible culinary experience, including meaningful supervisory leadership.
• Current food‑safety certification and a thorough command of sanitation and workplace‑safety practices.
• Experience with both à la carte and high‑volume banquet operations is strongly preferred.

WHY THE DUQUESNE CLUB:

The Duquesne Club offers the right chef an unusually rewarding professional platform: a respected culinary tradition, discerning membership, diverse service environments and the opportunity to contribute to an institution where excellence and personal service have enduring meaning. This role will appeal to a culinary professional who wants to do consequential work, build a strong team and help carry a distinguished Club forward.