Sous Chef

Sous Chef

We are looking to add a skilled, experienced sous chef to our Collegiate Dining team in Waynesburg. As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.

Maintain proper production, safety and sanitation standards. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Supervise and participate in the preparation and display of menu items for special functions. Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. Ensure the highest level of customer service. Other duties as assigned.

Must-haves: Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. Must have 3- 5 years of culinary management experience. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Where you'll be working: Waynesburg University Compensation Range Up to $52,000 per year Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off