Sous Chef

Sous Chef

Position Title: Sous Chef

Location: Pittsburgh, PA

Work Schedule: Typically Monday-Friday, with the potential for evening or weekend hours based on business need

Salary: $73,000 - $83,000 / year

Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards - Best Places to Work, This is R/A!

Job Summary

We are seeking a dynamic Sous Chef to join our exceptional Restaurant Associates team in a pivotal culinary leadership role.

The Sous Chef is responsible for shaping the daily culinary experience within the caf, overseeing all facets of food quality, driving the culinary process, and ensuring the efficiency of service. This position requires an understanding of diverse culinary techniques, an unyielding passion for crafting exceptional dishes, and a strong ability to mentor and inspire a high-performing kitchen team. On a daily basis, you will manage a wide range of administrative and operational tasks, including the monitoring of the overall budget. Beyond these responsibilities, the Sous Chef collaborates closely with the Chef de Cuisine to cultivate robust relationships with key stakeholders, collectively driving operational excellence and enhancing the overall user experience.

Restaurant Associates is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Sous Chef, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself.

The client food program's vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.

Job Description

Key Responsibilities:

• Food & Workplace Safety: Rigorously manage workplace and food safety standards, including meticulous allergen management, to ensure the highest levels of guest well-being and operational safety
• Culinary Vision: Contribute to the overall dining experience by executing and refining the culinary offerings with precision and creativity
• Operational Flow: Strictly adhere to all menu, production, and preparation guidelines; diligently follow opening/closing checklists and uphold responsibility guides to maintain seamless operations
• Nourishing Meals: Prepare and present thoughtfully balanced meals that effectively fuel and delight our users throughout their day
• Exceptional Hospitality: Set and maintain a consistent expectation of genuinely engaging hospitality across all service interactions
• Team Talent: Actively train, coach, and develop kitchen team members, fostering a culture of continuous learning and growth
• Sustainable Sourcing: Assist the Chef de Cuisine in ensuring all ingredients and products are procured in alignment with sector and food program purchasing standards, emphasizing our commitment to sustainability

Preferred Qualifications:

• Culinary Experience: A minimum of 2 years of kitchen supervisory experience or applicable culinary leadership experience within a similar volume, high-quality food service establishment
• Safety Leadership: Demonstrated ability to champion and enhance a culture focused on Food and Workplace Safety
• Communication: Strong written and verbal communication skills, capable of inspiring and guiding a team
• Technical Proficiency: Proficient in computer and technical skills, including a working knowledge of Google Suite tools
• Operational Alignment: Passion for the intersection of exceptional food, sustainability, and hospitality
• Certifications: ServSafe Certification is preferred
• Union Experience: Experience managing in a Union Environment is a plus