Sous chef jobs in Pittsburgh, PA - 73 jobs

Job DescriptionBenefits: Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off About the Role: Join as an Executive Chef and lead our culinary team in creating exceptional dining experiences. Located in the heart of Pittsburgh, PA, we are committed to innovative cuisine and sustainability. If you have a passion for culinary excellence and leadership, we want to hear from you! Responsibilities: Design and implement seasonal menus that highlight local ingredients. Oversee kitchen operations, ensuring quality and consistency in all dishes. Manage kitchen staff, including hiring, training, and performance evaluations. Maintain food safety and sanitation standards in compliance with regulations. Collaborate with front-of-house staff to enhance the overall guest experience. Monitor inventory levels and order supplies as needed to minimize waste. Develop and maintain relationships with local suppliers and farmers. Stay updated on culinary trends and incorporate new techniques into the menu. Requirements: Proven experience as an Executive Chef or in a similar leadership role. Extensive knowledge of culinary techniques and kitchen management. Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Culinary degree or equivalent experience preferred. Knowledge of food safety regulations and best practices. Ability to work in a fast-paced environment and manage multiple tasks. Creative mindset with a passion for innovative cooking. About Us: Our company has been a beloved dining destination in Pittsburgh for over a decade, known for our vibrant atmosphere and commitment to quality. Our guests love the fresh, flavorful dishes and the warm, welcoming service we provide. Our team enjoys a collaborative environment that fosters creativity and growth, making the company a fantastic place to work.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $20.00-$23.00/hour based on experience. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: Lucky Strike Entertainment Benefits

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]]

Benefits: Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off About the Role:Join as an Executive Chef and lead our culinary team in creating exceptional dining experiences. Located in the heart of Pittsburgh, PA, we are committed to innovative cuisine and sustainability. If you have a passion for culinary excellence and leadership, we want to hear from you! Responsibilities: Design and implement seasonal menus that highlight local ingredients. Oversee kitchen operations, ensuring quality and consistency in all dishes. Manage kitchen staff, including hiring, training, and performance evaluations. Maintain food safety and sanitation standards in compliance with regulations. Collaborate with front-of-house staff to enhance the overall guest experience. Monitor inventory levels and order supplies as needed to minimize waste. Develop and maintain relationships with local suppliers and farmers. Stay updated on culinary trends and incorporate new techniques into the menu. Requirements: Proven experience as an Executive Chef or in a similar leadership role. Extensive knowledge of culinary techniques and kitchen management. Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Culinary degree or equivalent experience preferred. Knowledge of food safety regulations and best practices. Ability to work in a fast-paced environment and manage multiple tasks. Creative mindset with a passion for innovative cooking. About Us:Our company has been a beloved dining destination in Pittsburgh for over a decade, known for our vibrant atmosphere and commitment to quality. Our guests love the fresh, flavorful dishes and the warm, welcoming service we provide. Our team enjoys a collaborative environment that fosters creativity and growth, making the company a fantastic place to work. Compensación: $65,000.00 - $90,000.00 per year

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.

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.

Executive Chef at Sea Monkey: Are you ready to be part of leadership in the Pittsburgh nightlife scene ? The Richard DeShantz Restaurant Group has recently launched Sea Monkey, a high-end lounge, bar, and events space with its signature flair for drinks, food, and guest service in the heart of the Strip District. About Us: Sea Monkey and Coop de Ville, with adjoining back of house space, are set to become the destination for nightlife in Pittsburgh. Sea Monkey is operating Wednesday through Saturday with a late night kitchen. We'll obviously be featuring the signature panache for drinks, food, and service that guests have come to expect from our group. Key Responsibilities: -Oversee all Sea Monkey kitchen operations -Lead and inspire a dedicated BOH team, fostering creativity, collaboration, and elegance -Ensure a top-notch experience for each and every guest -Financial responsibility including budgeting, inventory, ordering, reviewing weekly and period reports. What We're Seeking: -A passionate chef with a history of executing operations -An understanding of restaurant finance and budgeting -Strong leadership skills, and the ability to mentor and inspire a diverse team -Creativity and dedication to assisting with creating food menu, while upholding our values Why Join Us: At Sea Monkey, and the rest of the DeShantz Restaurant Group, we believe in creating positive and collaborative work environments that values the input of our team. As a leader in our new space, you'll also be able to help shape the space and experience for our guests. We offer competitive compensation, benefits, PTO, and a chance to work in a newly renovated space.

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 *************************

Definition: This position is responsible for planning, preparing, and serving high volume meals in a community correction facility in downtown Pittsburgh. Other responsibilities include cleaning up after meals, placing food orders, accepting deliveries, storing orders in the appropriate designated storage areas and tracking inventory of food and supplies. This individual will provide direct supervision to reentrants during meal preparation, serving of food, and during post-meal clean up. Eligibility Requirements: To perform this job successfully, an individual msut be able to pefrom each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skilll, and/or ability required. Education and/or Experience: Individual must be a skilled cook and demonstrate the physical an academic ability to fulfill the job responsibilities with and without direction. Individual must have the ability to multi-task in a fast paced, high volume fold production environment. Individual must be able to work well in a team environment and on own. Must be able to work well with diverse groups of people, have the ability to be assertive and remain calm in the event of a crisis and be capable of maintaining control in any given situation. Interpersonal skills are a prerequisite to employment. Minimum of a high school diploma or GED equivalency and two (2) years related experience required. Annual physical and "Food Handler's," Certificate required. A Certificate from an accredited culinary program or Associates' Degree preferred. Prior supervisory experience preferred. Equal Opportunity Employer/Minorities/Female/Protected Veteran/Individual with Disabilities

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.

Job DescriptionBenefits: Competitive salary Dental insurance Health insurance Opportunity for advancement Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Executive Chef to join our team. In this role, youll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. 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 Oversee kitchen operations with the 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

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. 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

Executive Chef at Treesdale Golf & Country Club | Premier Golf in Gibsonia, PA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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!

Job DescriptionBenefits: Competitive salary Health insurance Opportunity for advancement Paid time off About the Role: Join the culinary team, a vibrant dining destination in Pittsburgh, PA, as a Sous Chef. Bring your passion for food and creativity to help craft unforgettable dishes that delight our guests every day. Responsibilities: Assist the Head Chef in managing kitchen operations and staff. Prepare and present high-quality dishes in a timely manner. Ensure all food safety and sanitation standards are met. Train and mentor junior kitchen staff to enhance their skills. Collaborate on menu development and seasonal specials. Monitor inventory levels and assist with ordering supplies. Maintain a clean and organized kitchen environment. Adapt to changing menus and special dietary requests. Requirements: Proven experience as a Sous Chef or in a similar role. Strong knowledge of culinary techniques and food safety practices. Ability to work in a fast-paced environment under pressure. Excellent communication and leadership skills. Degree in Culinary Arts or related field preferred. Creativity and passion for food and flavor combinations. Flexibility to work evenings, weekends, and holidays as required. Strong organizational skills and attention to detail. About Us: Our Restaurants have been a beloved part of the Pittsburgh dining scene since its inception, known for its innovative flavors and welcoming atmosphere. Our commitment to quality ingredients and exceptional service has earned us a loyal customer base, while our collaborative and supportive team environment makes this fantastic place to grow your culinary career.

Banquet Chef -High-Volume Resort & Event Property Are you a creative, organized, and service-driven culinary leader ready to make your mark in an upscale resort environment? Our client is looking for a Banquet Chef outside of Pittsburgh, PA, to oversee all culinary operations for weddings, conferences, and special events at a dynamic full-service property known for its quality and hospitality. Compensation: $85, 000 - $95, 000 + 85% paid health insurance + pension plan + advancement opportunities What You'll Do Lead all banquet and event culinary operations, from menu design to flawless execution. Partner with the Executive Chef to craft innovative, seasonal, and guest-focused menus. Inspire, train, and develop a talented culinary team while maintaining a positive, high-performance kitchen culture. Ensure the highest standards of taste, presentation, and consistency across large-scale events. Manage food costs, inventory, and quality control with precision and accountability. Collaborate with event and banquet service teams to create unforgettable guest experiences. What We're Looking For 5+ years of professional culinary experience, with 2+ years in banquet or high-volume kitchen leadership. Formal culinary training or equivalent experience. Strong leadership, financial acumen, and organizational skills with a calm, solutions-focused approach. Expertise in food safety, production efficiency, and creative menu development and pricing. Flexibility to work evenings, weekends, and holidays.

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 hiring immediately for a full time CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Days and hours may vary. More details upon interview. Requirement: Culinary supervisory experience required. Pay Range: $25.00 per hour to $28.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488851. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Oakmont Country Club is seeking an experienced and passionate Executive Sous Chef to serve as second-in-command of the culinary operations at our private country club. The Executive Sous Chef assists the Executive Chef in menu creation, kitchen leadership, food quality, cost control, and delivering exceptional dining experiences for our members and guests. This role requires a hands-on culinary leader with strong management skills and a commitment to excellence. Key Responsibilities Lead and oversee all food and beverage culinary operations, including main dining, banquets, events, and casual outlets Lead and oversee all Kitchen operations to include a la carte dining, banquet events, casual outlets, and the Stewarding Team Develop seasonal, creative, and member-focused menus Ensure consistent food quality, presentation, and portion control Manage kitchen staff: hiring, training, scheduling, mentoring, and performance management Assist the Executive Chef with managing kitchen staff: hiring, training, scheduling, mentoring, and performance management Maintain food cost, labor cost, and budget targets Oversee purchasing, inventory, and vendor relationships Ensure compliance with all health, safety, and sanitation standards Collaborate with club leadership on events, member feedback, and dining concepts Foster a positive, professional, and team-oriented kitchen culture Qualifications & Experience Minimum of 5 years of progressive culinary leadership experience (country club, hotel, resort, or fine dining preferred) Previous experience as an Executive Chef or Executive Sous Chef strongly preferred Strong knowledge of classical and contemporary cuisine Proven ability to manage food and labor costs Excellent leadership, communication, and organizational skills Culinary degree or equivalent professional experience preferred ServSafe certification (or ability to obtain) What We Offer Competitive salary commensurate with experience Bonus potential Health, dental, and vision benefits 401K, Short-Term Disability, Long-Term Disability and Term Life plans Employee Assistance Program, Tuition Reimbursement Program, Employee Recognition Programs & Events Paid time off and holidays Professional development opportunities