Sous Chef & Kitchen Leader - Menu, Mentoring, Costs

Elior; Monroeville (Allegheny County); Presencial; USD 50.000 - 53.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Weekly Pay

Tuition Reimbursement

Employee Referral Bonus

401K & Company Match

Medical

Descripción de la vacante

Elior North America is seeking a skilled Sous Chef to join our team at Forbes Hospital in Monroeville, PA. You will supervise and participate in preparation, seasoning, and cooking across salads, soups, fish, meats, vegetables, and desserts, while teaching others your craft.

The role emphasizes leadership, menu development, and maintaining high production standards in a healthcare setting, with a focus on quality, safety, and customer service. Local compliance and teamwork are essential.

Formación

• 3–5 years of culinary management experience.
• Strong leadership and written/oral communication skills.
• Proven track record of cost control and managing annual budgets.
• Demonstrated ability to produce large-quantity meals and supervise staff.

Responsabilidades

• Develop menus aligned with consumer tastes, nutrition, and budget.
• Maintain production, safety, and sanitation standards.
• Direct daily preparation of standard and gourmet items.
• Evaluate quality of raw and finished foods.
• Inspect units for food prep quality, service, and cleanliness.
• Lead culinary production for events and catered functions.
• Supervise staff and control inventory, interview/train staff.
• Manage revenue, expenses, and customer service levels.

Conocimientos

Culinary leadership

Budget management

Communication

Team supervision

Educación

Bachelor's degree in hotel/restaurant management or related field

Descripción del empleo

Elior North America is seeking a skilled Sous Chef to join our team at Forbes Hospital in Monroeville, PA. You will supervise and participate in preparation, seasoning, and cooking across salads, soups, fish, meats, vegetables, and desserts, while teaching others your craft.

The role emphasizes leadership, menu development, and maintaining high production standards in a healthcare setting, with a focus on quality, safety, and customer service. Local compliance and teamwork are essential.