Sous chef jobs in Pittsburgh, PA

Job Description Salary: $90,000-95,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef at the University of Pittsburgh to support THE EATERY dining hall on campus. You will be the lead culinarian within our dining program in this high volume dining hall with several decilious and innovative stations. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences at the UNIVERSITY of PITTSBURGH, in the EATERY dining hall! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1473468 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Sous Chef Salary: $65k-76.5k Who is Bottleneck Management? Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests, and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat, and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts. Position Summary The Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. A successful candidate will employ culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Duties Essential Functions: Assist in the preparation and design of all food and drinks menus Produce high quality plates both in design and taste Ensure that the kitchen operates in a timely way that meets our standards of quality Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills: 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Bachelors degree in Culinary Science or related certificate would be a plus Supervisory Responsibilities: Leadership and Relationship Building responsibilities for HOH staff Reports to: Executive Chef Department: HOH Operations Hours of work: Ability to work a variable schedule, including weekends. Work Environment/ Physical Demand: Must be able to stand for full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noise. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish Extended periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. An equal opportunity employer. We are an E-Verify Employer in Florida.

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Pay Range: $55,000.00-$72,000.00 : The Industrialist, a Marriott Autograph Collection Hotel located in Downtown Pittsburgh is looking for experienced individuals to join our team! Job Description Title: Sous Chef- Exempt Department: Kitchen Supervision Exercised: Cooks, Dishwashers Supervision Received: Food and Beverage Director JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Food and Beverage Director in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Food and Beverage Director. JOB DUTIES Assists in planning menus for all food outlets in the Hotel Trains, supervises, and evaluates the work of the cooks. Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals .• Approves the requisition of products and other necessary food supplies Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times Assists Food and Beverage Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles Assists Food and Beverage Director with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices Attends Food & Beverage staff and management meetings as needed Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence Cooks or directly supervises the cooking of items that require skillful preparation Evaluates food products to assure that quality standards are attained Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests Assists Food and Beverage Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment Provides training and professional development opportunities for all kitchen staff Attends service lineups and ensures that other representatives from kitchen staff attend those lineups Motivates and develops staff including cross training and promotion of personnel Visits dining area to greet members Maintains professional standards and codes of conduct as set forth Associate Handbook. MINIMUM REQUIREMENTS Minimum of six years' experience in culinary field or any similar combination of education and experience. Knowledge of safety programs and regulations. Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. Ability to perform advances kitchen math such as determining menu costing. Basic computer skills, including spreadsheets, word processing and email. Must have an unexpired Food Handlers Safety Certificate. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. Able to work with little or no supervision. Operate kitchen equipment. Able to lead, train, motivate, and evaluate kitchen team for optimum performance. Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements. Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Night shift Supplemental Pay: Bonus opportunities Work Location: In person HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Referral program Tuition reimbursement Vision insurance Shift: 10 hour shift 8 hour shift Day shift Evening shift Morning shift Work Location: In person Application settings Application method Email Require resume Yes Application updates ************************************** ************************************* Individual email each time someone applies. Candidates contact you HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Details Pittsburgh, PA Full TimeDescription The Mobile Sous Chef will work closely with the Mobile Chef in preparing dishes focusing on nutrition, including plant-based and vegan dishes. ESSENTIAL FUNCTIONS: Participate in the production of food for all Metro events including on-site staff meals and food truck events. Follow all health, safety and hygiene codes and standards. Participate in the daily cleaning of all Community Kitchen equipment. Assist in breaking down and cleaning the food truck at the end of each shift. Communicate ideas and concerns to the Mobile Chef in a timely manner. Perform other duties as assigned. Qualifications POSITION REQUIREMENTS: Education/Experience Culinary Arts Degree 2 years working as a sous chef. ServSafe Food Handlers Certification Skills/Abilities The ability to work in a fast-paced environment. The ability to work well with a team or independently. Excellent communication skills. Excellent organizational skills and attention to detail. Excellent customer service. Provide a safe experience for individuals experiencing hunger, addiction and/or health concerns by treating them with dignity, empathy and respect.

This role's primary function is to oversee all kitchen operations including ordering, inventory, and is responsible for all food coming out of the kitchen under the direction of the Executive Chef. The Sous Chef is responsible for monitoring the quality of the food, following all safety regulations, and ensuring food comes out in a timely manner. They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff and maintaining a clean kitchen and safe work environment. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Sous Chefs are expected to work between 40 - 50 hours weekly, with an average 5-day work week. Schedules are tentative and hours expected can be dependent on business levels, special events, holidays, etc. KEY RESPONSIBILITIES - Oversee Food and Kitchen operations - Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels - Maintain effective food cost, labor costs, budgets, and forecasts to achieve profit objectives and desired standards - Assist the Executive Chef in administrative duties, ensuring full completion and timeliness - Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, products, and presentation - Assisting the Executive Chef with hiring, training, and scheduling of all culinary employees - Oversee new menu implementation including seasonal and specialty entrees - Manage employee relation issues, record keeping, and progressive discipline under the direction of the Executive and Regional Chefs - Assist with food and paper good ordering and purchasing all while staying within the projected budget - Performs other administrative duties as assigned. ESSENTIAL FUNCTIONS/SKILLS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: - Excellent knowledge of culinary ingredients and practices - Technical cooking skills - Creative skills - Proven leadership skills and the ability to motivate staff - Ability to delegate tasks - Ability to work in challenging environments, while maintaining high standards - Incredible organizational skills and attention to detail, while being able to multi-task. - Excellent interpersonal skills as well as articulate communication, both written and verbal. - Demonstrated experience in administrative and clerical skills including report writing, recordkeeping, scheduling, and spreadsheet preparation. - Ability to function well in a collaborative, team-oriented environment, managing the needs of multiple departments at once. - An ownership mentality with the ability to think independently, self-learn, and develop ideas that lead to positive change/improvements for the department. - Well-versed in analytical and critical thinking. - Must be able to accept feedback and changes readily, both in job responsibilities as well as work environment. - The use of discretion and maintaining high levels of confidentiality are absolutely required. IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES: - Accountability - Development - Working relationships - Judgment - Quality of work - Job skills knowledge - Organization - Punctuality - Productivity - Adherence to Policy - Confidentiality - Written communication - Verbal communication - Attitude - Teamwork EDUCATION/WORKING KNOWLEDGE/ EXPERIENCE REQUIREMENTS: - Minimum 5 years' experience in high volume food and beverage operations - Must have extensive culinary background, people skills and administrative skills - Extensive knowledge of all kitchen equipment and operations is a must - Thorough understanding of profit and loss management - Previous hands-on experience in presenting culinary training and development of new programs - Communicate effectively in English both verbally and written forms - Professional appearance and demeanor are a must This company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify. E-Verify Participation Poster IER Right to Work Poster TC Restaurant Group is an Equal Opportunity Employer. View all jobs at this company

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job SummaryWe are seeking a talented Executive Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills Compensation: $60,000.00 - $75,000.00 per year

Job Description We are looking for a talented, organized Executive Chef to join our team at Tako! Tako is a lively, moody taqueria focusing on an Asian-Mexican fusion of street food, with a large tequila and mezcal offering. The ideal candidate is a committed leader who is highly organized and hard-working. They have a proven track record of improving kitchen operations and developing staff members. They will typically be leading service five nights per week, developing a strong BOH team, and overseeing fiancials and cost of goods. Experience and Qualifications: -3+ years in a leadership position of a high volume kitchen -Open availability including nights, weekends, and holidays -Understanding of P&L statements, and ability to budget for BOH purchases and labor -Ability to identify and develop talent within the team -Passion for excellence and superior service standards -A positive attitude with a teamplayer attitude -Must be able to bend, stand, and move for entire shift

Fairmont Pittsburgh, a 4 diamond LEED certified luxury hotel, is located at the heart of Pittsburgh's business, cultural and retail hub. Fairmont Pittsburgh offers superb and distinctive guest services and accommodations in a luxury setting. What Is In It For You: Competitive salary and flexible benefit plans Opportunity for commissions Employee rates at Luxe Accor properties in North and Central America Learning programs through our Academies Opportunity to develop your talent and grow within our property and across the world! Ability to make a difference through our Corporate Social Responsibility activities like Planet21 and Employee Wellbeing initiatives Job Description Summary of Responsibilities: Reporting to the Director, Food & Beverage, responsibilities and essential job functions include but are not limited to the following: Consistently offers professional, engaging and friendly service Review the Banquet Event Orders and produce daily production sheets Actively ensures the proper training and development of culinary staff Creates and ensures adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food. Ensures that all food products prepared and served safely in accordance with hotel and government Food Safety guidelines. Responsible for the day to day operations and guest satisfaction of all Banquet functions in the hotel Supervises colleagues regarding preparation and presentation of finished products for banquet guests Ensures the kitchen work area is clean, organized and that the equipment is functional Responsible for departmental payroll, scheduling and administration Oversees daily ordering of all food production requirements for the department Takes an active, positive leadership role within the Hotel Other duties as assigned Qualifications Qualifications: Minimum 3 years Culinary management experience in a luxury hotel or related field Must be proficient in both a la carte and production cooking Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills Must be innovative, detail oriented and quality conscious Must show proven people skills in leading a large Culinary department Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Lifting up to 30 lbs frequently Additional Information Visa Requirements: Must have proof of valid U.S. work authorization. Our Commitment to Diversity & Inclusion Fairmont Pittsburgh is an equal opportunity employer. We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo!

Executive Chef Needed Upscale Japanese Concept, Beautiful Location Center Valley, PA Salary $80-95k *Upscale Japanese Experience preferred, relocation assistance for the right candidate Are you an Executive Chef passionate about your culinary skills? Our company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this upscale establishment, apply today for our location in Center Valley, PA. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don't miss this fresh, exciting, and rewarding career opportunity as an Executive Chef in Center Valley, PA. Title of Position - Executive Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced, and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all of the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, could perform cost analysis and have a firm understanding of P&L management. Benefits: · Competitive Compensation, possible equity · Insurance Benefits · 401(K) · Paid Time Off · Thorough and Ongoing Training Qualifications: · The Executive Chef must possess 3-5 years high-volume Kitchen Management experience · Proven experience creating a safe work environment incorporating team work and professional development is necessary for the Executive Chef · The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage · The ability to handle stress in a productive way is a must for the Executive Chef · The Executive Chef must have the ability to delegate while maintaining control Apply Now - Executive Chef in Center Valley, PA If you would like to be considered for this position, email your resume to *************************

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Job Description OTB Bicycle Café in Bridgeville, PA is looking to hire a strong executive chef to lead our culinary team. This is a management position that will require both culinary and administrative experience. Managing all aspects of the kitchen including, product procurement, food preparation, cooking and staff management. The successful candidate will be hard working, dedicated and have experienced in a high volume causal restaurant. Responsibilities Ability to Lead a Kitchen Must have excellent communication and interpersonal skills. Must be able to lead a team of experienced and unexperienced staff, providing guidance and support. Must be able recruit, hire, train, develop, motivate, schedule and discipline in order to achieve a well functioning, reliable team Must be able to communicate with your peers, subordinates, and superiors appropriately to facilitate a respectful environment. Ability to achieve profitability goals. Must be able to schedule and forecast staffing needs to achieve appropriate labor costs. Must be able to adapt to changing levels of business and seasonally reduce or increase staff as necessary. Must be able to consistently and accurately manage inventory levels and reliably place food orders. Must be able to manage and control food cost with oversight on inventory levels, food waste, employee meals, etc. Stay up to date with culinary trends to continuously improve our offerings. Must be able to professionally collaborate with ownership/management to produce special offerings and seasonal promotions. Ability to obtain and maintain a safe and sanitary kitchen. Must be SERVSAFE certified Must facilitate and maintain a food safe environment with respect to proper food storage, food handling and food service practices. Must be able to oversee and improve upon kitchen functionality and organization. Qualifications and Competencies Two (2) years experience working as a sous chef or executive chef unwavering reliability. Open availability, ready to work a variety of shifts. Strong knowledge of kitchen equipment, processes, and health and safety guidelines Ability to work in a fast paced environment while maintaining high quality product and professional demeaner. Able to delegate tasks effectively and assist when needed Adaptable to high traffic kitchen volume Ability to lift 50lbs Ability to maintain excellent relationships with staff and guests alike. Benefits Competitive salary based on experience. Health insurance Dental insurance Paid time off If you are an experienced culinary professional who thrives in a fast paced environment, we would love to hear from you. Join our team and showcase you talent as our new Executive Chef. Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience. About OTB Bicycle Cafe: OVER THE BAR BICYCLE CAFE is looking for an individual to join our team. Our ideal candidate is self-driven, motivated and trustworthy. Learn more about us at *********************** By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Full-time Description The Junior Sous Chef plays a vital role in supporting the culinary leadership team in the daily operations of the kitchen. This position assists the Sous Chef and Executive Sous Chef in maintaining the Club's high culinary standards, ensuring a safe, sanitary, and efficient kitchen. The Junior Sous Chef sets an example of professionalism and teamwork while providing members and guests with an exceptional dining experience. At the Duquesne Club, every team member is expected to “welcome” each member and guest with a smile, eye contact, and a helpful attitude. The ideal candidate is professional, friendly, and committed to delivering memorable service at all times. Essential Duties and Responsibilities - Kitchen Operations & Production Assist the Sous Chef in the daily setup and organization of assigned kitchen areas for service. Ensure all stations are properly stocked, prepped, and ready for service according to Club standards. Maintain quality and consistency of food production and presentation across all stations. Support banquet and special event production in coordination with the Sous Chef and Executive Sous Chef. Step in to cover stations as needed due to absences, high business levels, or special functions. Monitor portion control, product rotation, and waste management. Uphold all sanitation and food safety standards as required by the Club, OSHA, and Allegheny County. Follow and enforce proper hygiene, safety, and COVID-19 precautionary practices, including handwashing, sanitizing, and workstation cleanliness. Ensure all equipment and storage areas are properly cleaned, sanitized, and organized. Participate in and promote “Right-To-Know” and safety training; follow PPE requirements and safe lifting techniques. Immediately report maintenance, safety, or sanitation concerns to the Sous Chef or Executive Sous Chef. Lead by example with professionalism, punctuality, and positive attitude. Assist in training and mentoring line cooks, prep cooks, and stewards in proper techniques and Club standards. Help promote teamwork and clear communication among all kitchen staff. Participate in daily lineups and shift reviews to ensure readiness, cleanliness, and personal presentation of staff. Provide feedback to the Sous Chef on staff performance, equipment needs, and operational improvements. Assist in receiving and properly storing deliveries in compliance with food safety standards. Maintain accurate labeling, dating, and storage of all food products. Support inventory, ordering, and waste tracking as directed. Attend Club meetings, training sessions, and tastings as scheduled. Perform other duties as assigned by the Sous Chef, Executive Sous Chef, or Executive Chef. Qualifications 3-5 years of progressive culinary experience, preferably in a fine dining, private club, or hotel environment. Graduate of an accredited culinary program preferred. Strong knowledge of kitchen operations, sanitation, and food safety procedures. Excellent communication, teamwork, and organizational skills. Demonstrated ability to multitask and work calmly under pressure. Ability to stand, walk, bend, and lift up to 50 pounds for extended periods. Professional appearance and commitment to Duquesne Club standards of excellence. Preferred Qualities Passion for hospitality and culinary craftsmanship. Eagerness to grow into a leadership role. Creativity balanced with respect for established Club recipes and traditions. Respectful, dependable, and self-motivated team player.

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. This position is scheduled Monday through Friday dayshift ending by 2:30 p.m. with NO evenings, NO weekends and NO holidays. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food Assist in preparation of budget estimates and justifications for the food service program Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary Interview, select, manage and develop hourly team members Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies Participate in the development and adherence of policies and procedures for the food service program Requirements: A formal culinary degree is preferred 3 or more years of food service chef/management experience Prior experience leading, motivating and developing teams Proven ability in meeting and maintaining budget goals Exceptional written and verbal communication skills Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Details Oakmont Country Club - Oakmont, PA Full Time AnyDescription The Sous Chef works closely with the Executive Chef and kitchen management team and will primarily be responsible for overseeing, assisting and supervising preparation, production and service of food served to ensure the highest professional quality of items to meet the Oakmont standards of excellence. They ensure the expectations of the members are being met and help ensure that the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times. Responsibilities include, but not limited to: Responsible for developing daily lunch and dinner specials Creates recipe sheets for all menu items Train service staff at daily line-up meetings, as well as developing on-going service training. Prepare schedules for kitchen staff Trains all new kitchen staff Assumes complete charge of the kitchen in the absence of the Executive Chef, Executive Sous Chef and Chef de Cuisine. Oversee the lunch and dinner line daily and assist other kitchen employees Oversee and prep for banquets and other functions Places food and supply orders as needed Manages all A.M. or P.M. kitchen staff Coordinates presentations for different functions; including set-up and service Qualifications Must be able to stand for long periods of time. Be able to use their hands to handle, control, or feel objects, tools, or controls. Able to repeat the same movements. Able to walk or run for long periods of time. Able to bend or twist their body. Hands-on approach Demonstrated leadership skills Background in multiple styles of service, including, breakfast, fast casual, a la carte, banquet and fine dining, preferred. Oakmont offers competitive salaries and a rich benefits. Apply to learn more!

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are growing our Pittsburgh operations! Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef as we grown our culinary operations in Pittsburgh, PA. This role will be a lead culinarian within our dining and catering programs. As a key leader, you'll spearhead menu development, preparation, and operations to infuse creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. Relocation Assistance Available! With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1470901 Chartwells HE CINDY SCHOENFELD [[req_classification]]

We are looking for a Chef de Cuisine and Sous Chef for our opening team. Set to open mid-December, Sea Monkey is designed to be the destination for nightlife in Pittsburgh. Sea Monkey is a high end club and lounge space, featuring a beautiful, high touch speakeasy. We will be operating Thursday through Saturday, when we launch. The menu will be feature Mediterranean dishes with coastal influence, and focus on small bites and sea food offerings. Candidates should have: -Open availability on all Thursday, Friday, and Saturday evenings -Ability to commit to 55 hours / week -Have previous high volume restaurant or club experience -Be committed to creating a very high-end, guest-centric space -Able to work independently and proactively