Sous Chef

The Role at a glance 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. What you're going to be doing 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. What we're looking for Must-haves: Demonstrated institutional, hotel or restaurant culinary skills to include large quantity production. Must-haves: Must have 3-5 years of culinary management experience. Must-haves: Strong leadership, oral and written communication skills are required. Must-haves: 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 Sous Chef – Collegiate Dining We are seeking a passionate and talented Sous Chef to join our culinary team. The ideal candidate is experienced, creative and a strong leader. The candidate will play a crucial role in the kitchen, assisting the team in food production, prep and kitchen management. If you have a passion for creating meals that "wow," we want to hear from you. Responsibilities Assist in the preparation and presentation of high‑quality dishes that meet our restaurant standards. Collaborate with the Head Chef to develop and implement innovative menu items. Oversee daily kitchen operations, ensuring that all food production is executed efficiently and safely. Manage kitchen staff, providing training, guidance and support to maintain a cohesive team environment. Ensure compliance with health and safety regulations within the kitchen. Monitor inventory levels and assist with ordering supplies as needed. Help maintain cleanliness and organization of the kitchen workspace. Participate in special events or catering functions as required. Qualifications Proven experience in food production within a professional kitchen setting. Certification from culinary school preferred. ServeSafe or Food Handler's Certification. Strong knowledge of kitchen management practices and restaurant operations. Excellent team management skills with the ability to motivate and lead staff effectively. Familiarity with menu planning and food presentation techniques. Ability to work efficiently under pressure while maintaining attention to detail. Strong communication skills and a positive attitude towards teamwork. Flexibility to work various shifts, including evenings and weekends as needed. Excellent management and leadership skills. Benefits/Perks Flexible Scheduling Competitive Compensation Morrison Healthcare – Sous Chef (Pay Grade: ((payGrade_obj)) – Salary: $46,500) Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare's Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities Assists the Executive Chef with managing cost controls and control expenditures for the account. Assists the Executive Chef with planning and creating menus. Produces and executes catering events. Rolls out new culinary programs in conjunction with Company marketing and culinary team. Preferred Qualifications A.S. or equivalent experience. 3 plus years progressive culinary/kitchen management experience, depending upon formal degree or training. Catering experience a plus. High volume, complex foodservice operations experience – highly desirable. Institutional and batch cooking experiences helpful. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E‑mail and the Internet. Must be willing to participate in client satisfaction programs/activities. ServSafe certified – highly desirable. Compensation Salary: $46,500 Morrison Healthcare – Sous Chef (Salary $60k–$65k) Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare's Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Executive Chef opportunity supporting the account at Penn Highlands Mon Valley Hospital and will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities Plans regular and modified menus according to established guidelines. Trains kitchen staff in food preparation, safe handling and operation of equipment, food safety and sanitation based on Company and regulatory standards. Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Maintains inventory of food and non‑food supplies to stay within established guidelines while assuring that necessary product is available when needed. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Performs other duties as assigned. Qualifications A.S. or equivalent experience. Three to five years of progressive culinary/kitchen management experience. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E‑mail and the Internet. Extensive catering experience a plus. High volume, complex foodservice operations experience – highly desirable. ServSafe certified – highly desirable. Compensation Salary $60k – $65k Catering Attendant – Collegiate Dining (Waynesburg University) We are looking for a motivated catering attendant to join an experienced catering team with Elior Collegiate Dining at WVU in Morgantown, WV. As a catering attendant, you will have the opportunity to provide superior service to our customers at catered events, helping to ensure the success of every event you work. What you'll be doing Preparing the banquet room: setting up, serving, and cleaning up catered events. Focus on customer service, food safety, and logistics like food prep, guest assistance, and inventory management, ensuring smooth event operation from start to finish. Other duties as assigned. What we're looking for The ability to work as part of a team devoted to providing outstanding customer service. Have excellent communication and organization skills. Have excellent attention to detail and service knowledge. At least one year of banquet/wait staff experience. Where you'll be working WVU Erickson Alumni Center Compensation $18 per hour 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 Catering Supervisor – Sodexo (SOUTH WEST VIRGINIA UNIVERSITY – MOUNTAINEER FIELD AT MILAN PUSKAR STADIUM) Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. Employment Type Part-time Pay Range $14.00 per hour – $24.00 per hour Responsibilities Provide support to management in the daily oversight of key functions and employees during the normal course of business. Assist in ensuring a safe working environment throughout the facility for all employees. Facilitate orientation and training of employees. Work with customers to ensure satisfaction in such areas as quality, service and problem resolution. Attends work and shows for scheduled shift on time with satisfactory regularity. Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring Successful candidates will be team‑oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 1 or more years of related work experience. Previous supervisory experience preferred. Not Applicable (N/A). 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 Grill Cook – Wheeling University We are looking to add an experienced cook to work with a highly motivated and energetic kitchen staff in our Wheeling, WV location for our collegiate dining division. As a cook for Elior Colllegiate Dining, you will have the opportunity to work in a fast‑paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high‑quality meals and are looking for an organization that promotes your personal growth, this could be the right role for you. What you'll be doing Quality and portion control. Food preparation. Creative food presentation. Maintaining kitchen. Ensuring food is stored properly. Following safe food handling policies, procedures and recipes. What we're looking for At least one years’ prior culinary experience in a quality and high‑volume establishment with an emphasis on scratch cooking. Working knowledge of proper culinary methods, techniques and standards. Excellent attention to detail and the ability to perform multiple tasks in fast‑paced environment. Ability to use various kitchen equipment and tools as well as identify and differentiate food items. Customer service experience is required. Food handlers' certification. Where you'll be working Wheeling University Compensation Range $15-19 per hour 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 Elior North America – Diversity Statement Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. DEI Statement We are an equal employment opportunity employer. All applicants will be treated fairly based on their abilities, achievements, and experience regardless of race, color, religion, sex, age, disability, veteran status, sexual orientation, gender identity or any other characteristic protected by applicable federal, state or local law. #J-18808-Ljbffr