Sous Chef Jobs in Scott, PA

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

#bigb Working in our award-winning restaurants offers you a great job and competitive earnings, plus the following benefits: 50% Employee Discount: 50% off the entire check for you and a guest at ANY big Burrito Restaurant Group location. Paid Time Off: Full-time managers accrue 10 days of vacation and 5 sick days per year. Health Insurance: Medical, Vision and Dental benefits are available to full-time employees as well as the option to enroll in Aflac supplemental insurance. Holiday Closures: All restaurants are closed on Thanksgiving Day, Christmas Eve, and Christmas Day (with possible additional holiday closures). Free Shift Meal 401(k) Retirement Plan with Employer Match Discounted Pet Insurance Our Sous Chefs support the Executive Chef in overseeing and supervising kitchen staff while ensuring proper execution of all food items and standards of service. The Sous Chef assists the Executive Chef in creating and developing menu items keeping with the restaurant's theme. The Sous Chef ensures all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. The Sous Chef acts as a back-up to the Executive Chef and fills in where needed to ensure guest satisfaction and efficient operations. Required skills and qualifications to be a Sous Chef with Alta Via Pizzeria: Must be at least 21 years old Able to pass a background screening 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter Able to communicate clearly with managers, kitchen and dining room personnel and guests Preferred skills and qualifications to be a Sous Chef with Alta Via Pizzeria: 6 months of experience as a Developmental Sous Chef or entry-level Sous Chef Physical requirements for Sous Chef with Alta Via Pizzeria: Able to work in a standing position for long periods of time (up to 9 hours) Able to reach, bend, stoop, and lift up to 50 pounds

Autograph Collection | The Oaklander Hotel We are hiring an Assistant Sous Chef. Great Opportunity to bring your culinary skills to one of North America's fastest growing hospitality companies - Concord Hospitality Enterprises. This position of hotel Sous Chef means you'll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving temperatures. The right candidate will be organized and have a great attention to detail and the must possess the ability to quickly and authoritatively problem solve and delegate responsibilities to grow others . They must also be able to use their considerable experience as a resource to effectively coach and mentor others on the culinary team. The right candidate must strive for perfection while, at the same time, understanding that it is impossible to achieve. He/ She will find an opportunity for professional growth and development in an environment that believes communication and organization are the keys to running a successful kitchen. Depending on the brand of hotel, we offer various types of food service from simple buffet breakfasts to plated dinners and banquet events! Our Sous Chefs are team players that work with our operations team to provide the best professional, competent and prompt service to our guests and our client partners. As a Sous Chef for Concord we'll have some key responsibilities that we'll seek: Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position. Writes schedules, evaluates, and directs all personnel. Keeps open verbal and written communication between the management and associates. Writes and presents disciplinary action as needed. Provides associates with the he tools and equipment they need to do their jobs. Takes immediate action on problems that are encountered in the kitchen. Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD program. Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation. Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates. Maintains all use records, roast meat charts, recipe cards, etc., at all times. Prepares recipe cards and picture presentation of all menu items. Ensures payroll hours are submitted to the Accounting Department on a timely basis Here are some reasons our associates like working for us: Benefits (Full Time Associates only) We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Marriott hotels and Concord managed hotels, plus training & development and career advancement opportunities. Why Concord? Our culture is based on our five Cornerstones and they are what we consider our foundation: Quality, Integrity, Community, Profitability, and Fun. It's important to us to provide a great work environment for our associates and we strive to hire the BEST associates in the market. Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Concord's associates are what our company is built on, and we strive to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist If you are seeking a position where you can grow and be a part of a fun team, this job may be your answer. We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace.

We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from food preparation and quality control to inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You care deeply about good food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Welcome to the Ditka Family of Restaurants. We are a collection of supreme casual dining restaurants featuring American Cuisine People Love © . Our mission is to build a company of restaurants that have a reputation for human goodness, flawless execution, and being best-in-segment by providing a consistently memorable experience to each member of Our Family - Guests, Communities, Team Members, Friends of the Restaurant, and Suppliers - anchored by our passion for Authentic Hospitality, Culinary Excellence, Quality Everywhere, and Integrity Always. These are four cornerstones of our culture and the driving force behind everything we do and defined as: Our purpose is to build a company of successful local restaurants on the strength of the four cornerstones and fidelity to our basics. We measure success as real, restaurant-level growth in sales and profit, the pride of Our Family in having Ditka's Restaurant Group as part of their lives, and the active loyalty of our Team Members, Suppliers, Friends of the Restaurant, and Guests & Communities. We know success depends on the initiative, goodwill, and performance of our Team Members and Leaders working together to ensure memories of Personal Indulgence, A Great Bar, and Food People Love for our Guests and being A Good Neighbor for our Neighbors.

William Penn Hotel History defines elegance in this classic, downtown Pittsburgh hotel. Since opening the doors in 1916, the Omni William Penn Hotel has played a starring role in the city of Pittsburgh, hosting movie stars, politicians, heads of state, and leaders of business and industry. A recent multi-million dollar renovation has only enhanced the beauty of this luxury hotel to ensure that generations to come will enjoy the outstanding service, guest room accommodations, and award winning cuisine that have defined the Omni William Penn Hotel for decades. Job Description Since opening the doors in 1916, the Omni William Penn Hotel has played a starring role in the city of Pittsburgh, hosting movie stars, politicians, heads of state and leaders of business and industry. A multi-million-dollar renovation has only enhanced the beauty of this luxury hotel to ensure that generations to come will enjoy the outstanding service, guest room accommodations and award-winning cuisine that have defined Omni William Penn for decades. The Grande Dame is now hiring for a Sous Chef. Come and join the #1 Hotel in the City of Pittsburgh and her Team! Responsibilities This person will be responsible for assisting in the management and operation of the hotel kitchens in a fast-paced, high volume hotel and according to Omni standards. This person would be a leader in the Culinary Department helping to create a great atmosphere for all employees. Focus on production of very fast-paced culinary banquet operation in a high volume hotel Responsible for efficient and effective operation of the Restaurant kitchen and food production outlets Ordering and inventory maintenance of all kitchen produce, meats and supplies Perform daily administrative tasks such as documentation, menu revision/fabrication, staff scheduling and email correspondence Coach & mentor line staff Participate in F&B and management meetings Qualifications Candidate should be organized and familiar with chef administrative duties such as payroll, menu design, etc. Candidate should have experience managing employees in a very busy atmosphere. 2-3 years Culinary management experience in a Hotel with high volume banquets is required. Must be able to work flexible hours and a variety of different shifts including AM, PM, Weekends, Holidays. The Benefits of Being Omni FT - Full benefit package available after 60 days Competitive wages Discounted Associate Room Rates at Omni Hotels across the country Free Employee Meals A great family of co-workers Work for the most prestigious Hotel in Pittsburgh! Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Property We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant and banquets. Qualifications The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation. Competitive benefits package. Potential generous bonus. EOE/M/F/H/V

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment's notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: * Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience * Work with the executive chef to produce diversified menu items in accordance with the restaurant's policy and vision * Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen * Handle volume and stress with poise and finesse * Organize and manage the expo process in the kitchen * Uphold the standard of high-quality food above all else * Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate Skills: * Share the passion for food, wine and the guest experience * Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours * Excellent time manageability skills * Active listening and learning skills * Ability to teach techniques and strategies to those under you * Basic computer skills for menu building Working Conditions * Be able to withstand the pressure and strain of working in close quarters * Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise * Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion * Work with hot, cold, and hazardous equipment Education/Experience: * 1-3 years of high volume kitchen experience * Culinary degree preferred

To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Supervise the cooks and cold pantry's food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. To assist in cross-training employees and train new employees in their positions on the service line. To assist the Chef in maintaining standards of quality and appearance on the front line. Prepares daily preparation lists for production. Assists in scheduling/ordering Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. KNOWLEDGE, SKILLS & ABILITIES Hold a current Food Handler Card. One to two years required in a supervisory role in a kitchen environment. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Job Details Wigle Smallman St - Pittsburgh, PA Full Time 2 Year Degree Any Restaurant - Food ServiceDescription Summary: We are looking for a candidate that is positive, self-motivated, detailed oriented, can work on a great team and loves food. This is an awesome opportunity for the next step in your culinary career! If you are currently working in a Sous Chef position and ready to take on a more elevated role, this position is for you. As Executive Sous Chef at Award Winning Wigle Whiskey and Threadbare Cider, you can take the skills and experience you have mastered and apply them to the next level. This is a great career opportunity for an up and coming chef to not only grow in your career but create your own culinary program and your own team! The Executive Sous Chef will also be responsible for the overall food costing and accountability. In this leadership role, we are looking for a candidate to lead our culinarians as it relates to our core values of Integrity, Dedication, Openness, Respect, Consistency and Total Effort. If you are a positive, self-motivated leader who is creative and detailed oriented, this is a unique opportunity to join our team. Essential Duties and Responsibilities include the following: Leads a culinary team of, Sous Chefs, Line Cooks and Dishwashers Develops food costing by monitoring food utilization as it relates to budgetary goals. Controls food costs by establishing purchasing specifications, storeroom requisition system, product storage requirements, standardization of recipes and waste control procedures. Works with vendors to ensure supplies meet quality and established standards and specifications. Executes established menu and monitors for recommended changes based on traditional menu items, but also staying current with market trends. Cooks alongside and also directs staff to prepare food according to recipe and standards. Leads, plans and prices all menus for the culinary team and for all food outlets. Ensures all kitchen personnel follow proper sanitation and safety procedures in accordance with all state and company regulations. Ensures all food service areas have supplies, produce, food, equipment and other utensils necessary to complete their jobs. Works with front of house leadership and staff to receive guest feedback. Touches tables as necessary to ensure guest satisfaction. Responsive to guests' dietary needs. Other duties may be assigned as needed. Supervisory Responsibilities: Manages kitchen staff at our North Shore restaurant, including line-level staff members. Responsible for the overall direction, coordination, and evaluation of this outlet. Carries out supervisory responsibilities in accordance with company values, policies procedures and applicable laws. Responsibilities include interviewing, hiring, and training staff members; planning, assigning, and directing work; appraising performance and being a leading voice in employee communications. Qualifications Qualifications: Two-year culinary degree with apprenticeship. Minimum five years' experience in similar position. Current ServeSafe certification Advanced knowledge of food profession principles and practices. Excellent knowledge of back of the house, ordering and inventory systems. Available to work on call, shifts, after hours, weekends and holidays.

Gaucho Parrilla Argentina - Executive Chef Are you a highly skilled Executive Chef with a passion for creating delicious South American cuisine? Do you thrive in a dynamic and fast-paced kitchen environment? Gaucho Parrilla Argentina, a renowned full-service restaurant in downtown Pittsburgh, is seeking a talented Executive Chef to lead our culinary team. Join us in infusing the flavors and aromas of fire and smoke into our food and dining experience, inspired by the rich cuisine and culture of South America. Why Join Us: Opportunity to work in a fun and loving environment Experiment and learn the art of South American cuisine Lead a team of enthusiastic industry professionals Key Responsibilities: Oversee all kitchen operations and food preparation Create and develop innovative menu items Maintain high standards of food quality and presentation Requirements: Associate Degree in Culinary Arts or related field Proven experience as an Executive Chef in a high-volume restaurant Strong leadership and communication skills Location: Pittsburgh PA

Martorano's Chef - Rivers Casino Pittsburgh Join the team at Martorano's Prime Steakhouse inside Rivers Casino as our Head Chef, where passion for food and commitment to excellence drive the guest experience. This role is responsible for leading kitchen operations, ensuring exceptional food quality, maintaining safety and sanitation standards, and fostering a positive team environment. If you have strong leadership skills, a dedication to culinary excellence, and a passion for creating unforgettable dining experiences, we invite you to apply. Essential Duties and Responsibilities: * Supervise, train, and mentor kitchen staff, including evaluating performance, recognizing achievements, and addressing concerns. * Plan and price menus, establish portion sizes, and maintain service standards. * Deliver prompt, friendly, and courteous food and beverage service to all guests. * Exhibit hospitable and professional behavior with guests, co-workers, and management. * Develop and maintain high-quality food production standards for all menu items. * Ensure all work areas, utensils, and equipment are cleaned and maintained according to company standards. * Adhere to and enforce all food safety regulations and company policies. * Schedule and manage kitchen staff based on business needs and budget constraints. * Maintain payroll records and ensure accurate submission to the payroll department. * Control food costs by managing inventory, purchasing specifications, and waste control procedures. * Train staff on the safe operation of kitchen equipment and utensils. * Handle guest feedback, resolving concerns professionally and effectively. * Ensure a safe and compliant working environment for all team members. * Execute all responsibilities of a Sous Chef as needed. Qualifications: * Minimum of three years of experience in food preparation of a fine dining restaurant in a kitchen leadership role. * Strong knowledge of food safety and sanitation procedures; must obtain ServSafe certification within 120 days of employment. * Previous customer service experience preferred. * Excellent communication skills with the ability to work collaboratively in a team environment. * Strong problem-solving skills with the ability to handle guest and staff concerns diplomatically. * Ability to work a flexible schedule, including nights, weekends, and holidays. * Ability to read, write, speak, and understand English. * Must be responsive to visual and auditory cues in a fast-paced environment. Physical Requirements: * Prolonged periods of standing and walking * Regular bending, stretching, twisting, and reaching * Ability to push/pull objects weighing up to 50 pounds frequently The above duties and responsibilities are representative. Full job descriptions are available upon hire.

Full-time Description The Duquesne Club is among the most recognized private city clubs in the United States and internationally. We provide our members and guests with social, business, and recreational experiences marked by superior service and exceptional personal attention. We are currently seeking a dedicated, career-driven Sous Chef to join our talented culinary team in delivering extraordinary experiences to our members. Position Summary: As a Sous Chef at the Duquesne Club, you will guide and work together with a passionate team of professionals. Our ideal candidate will demonstrate creativity, ownership of responsibilities and possess the ability to manage a large kitchen team. One will encourage the staff to work hard while continuing to keep the productivity level rising. The Duquesne Club is committed to maintaining the highest standards in food preparation, presentation, and sanitation. One must be able to maintain an environment that is welcomed by all. Shifts would be scheduled according to business needs. This position requires one to work on the weekends. The Club is closed most Sundays. This is a union property, and the contract binding agreement must be understood and followed. Key Responsibilities: Responsible for assisting with the culinary preparation for all a la carte dining rooms, banquets and other events both on and off site. Monitor all facilities/stations that are located in the kitchen including Dish Pantry. Supervise entire staff in accordance with chain of command. Be responsible for the kitchen set-up and service for the day/evening production. Maintain all Club standards including sanitation and safety as well as the quality and quantity guidelines set by Chef. Make sure all stations have everything they need for service and that their stations are set up properly according to standards. Be responsible for knowing and executing set-up and service of special banquet parties with the Executive Sous Chef and ensure production needs are met. Be responsible for late deliveries, checking in and properly storing items in the storeroom. Make job assignments for cooks where they may be needed according to production and business needs. Maximize production and assist scheduling to achieve the most effective operation. Assist in the preparation of lunch items and items for parties. Be responsible for hors d'oeuvres during afternoon prep, be responsible for expediter station quality and check all food to ensure that it is up to the Club's standard. Ensure service that continues beyond 9:00 pm is executed properly. Be responsible for filling in different stations in the event of illness or vacation. Perform the duties of the Executive Sous Chef in their absence and be responsible for entire kitchen when they are off duty. Oversee the cleaning-up of the kitchen at the end of the shift. Be sure food is properly stored, labeled, dated and covered. Maintain kitchen walk-ins. Observe proper order and sanitation level requirements. Ensure that kitchen employees use their utensils and equipment correctly, and that they are keeping clean and organized. Bring to the Executive Sous Chef's attention any necessary maintenance problems which may be hindering proper food rotation and utilization, including control, waste, and portion size. Follow worker's compensation guidelines and reports hazards/injuries to supervisor/human resources. Attend Club meetings/trainings as needed. Observe grooming and personal hygiene standards and rules of conduct, policies and procedures established for Duquesne Club Employees. Daily inspection of employees to ensure they are following appearance standards. General assessment of any employees showing signs of illness. Responsible for hiring, change of status, terminating, disciplining, etc. One must follow all guidelines in the contract binding agreement. Perform other duties as assigned. Requirements: · The Sous Chef must be a self-starter and able to motivate others. · Good attendance/dependability record. · Supervisory skills and experience. · Good organizational skills · Physical ability to stand/walk for the entire shift as well as bend, twist, stoop, reach and climb. · Physical ability to lift 50 pounds. · Must be knowledgeable in interpreting daily statistics. · Ability to learn Club's policies and procedures. · Ability to actively listen to others and respond verbally to their request in a professional and effective manner. · Preferred: · Graduate of accredited culinary arts program. · Ability to demonstrate mastery of fundamentals in all areas of the kitchen. · Practical ability to translate Chef's verbal concept or picture in practical presentation. Member-Focused Environment: All staff at the Duquesne Club are expected to maintain a friendly demeanor, greeting members with a smile and addressing them by name. Going the extra mile to meet and exceed members' expectations is part of our standard of service. As a conservative and prestigious environment, professionalism and attentiveness are essential qualities for success. Why Work for the Duquesne Club? The Duquesne Club offers one of the most comprehensive benefits packages in the Pittsburgh area: Medical Insurance: Competitive monthly co-premium payroll deduction. Health Reimbursement Account (HRA) and Flexible Spending Account (FSA) options. Vision, Dental, Short-term and Long-term Disability, Life Insurance - provided at no cost to employees. Paid Time Off (PTO) and 401(k) with annual fixed contribution and match. Employee Assistance Program (EAP) and partnership with a local gym for discounted memberships. Supplemental Insurance Packages through Colonial Life and Pet Insurance. Employee Dining Room with meals available for just $2. The Duquesne Club fosters a welcoming and collaborative work environment. We take pride in being recognized as one of the top city clubs in the country, and we encourage motivated individuals to apply and become part of our team. Please note: From time to time, the Duquesne Club reviews and updates its benefit programs and reserves the right to modify or discontinue them at its discretion.

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary of $15.50 USD Key Purpose The chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods to include breakfast, lunch, dinner and special/catered events. This position will be responsible for taste testing, adjusting seasonings as needed, and executing more advanced culinary skills when called upon. The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Ensure: Consistent, safe, and delicious food Kitchen organization and cleanliness provides a safe environment for all employees and guests. Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Ability to work safely with large volume culinary equipment including but not limited to slicer, large mixer, robot couple, steamers, convection ovens, soup kettle and tilting kettles Ideal Candidate Experience Ability to correctly and safely use standard kitchen equipment. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills and broilers Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation Product ordering and receiving Menu Planning Assisting with food preparation and service in other areas of the kitchen Commitment to scratch cooking and healthful foods Identify new recipes for use Key Accountabilities Clock in and out for workday and clock in and out during breaks Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided Assist Executive Chef and/or Sous Chefs in overseeing production in a specific service area. Demonstrates proper cooking techniques, proper cutting techniques and knows culinary units of measure Knows basic ingredients and flavor profiles for most popular world cuisines Ability to follow and execute NetMenu recipes for preparing, seasoning, tasting, carving, soups, meats, vegetables, desserts, and other food items Taste test and adjust seasonings of all recipes prepared to ensure the highest quality of food at the time of service Assist Sous Chef with HACCP logs Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures Support management team with taking monthly inventory Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention. Attend all meetings of the day Report all accidents and injuries in a timely manner Assist in teaching and training cooks in proper culinary cooking techniques, kitchen equipment training, seasoning and culinary units of measure May perform other duties and responsibilities as assigned Maintain a safe and sanitary work station at all times Physical Demands & Work Environment Work in a standing position for long periods of time (up to 8 hours) Reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate. ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

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. Drawing from Pittsburgh's rich history, fl.2 showcases a wide selection of local beers, craft cocktails, and an elevated Modern American menu with unique signature items that have the power to transform guests into regulars. Vibrant and inviting, the restaurant and bar offers a space that allows for an open, airy atmosphere with a modern framework incorporated with architectural elements. Job Description Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offers professional, engaging and friendly service Must be able to understand and adjust recipes according to business levels. Have a working knowledge of properly storing, rotating and maintaining products. Carries out any other duties as may be assigned. Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef. Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support. Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation. Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email. Expected to support other culinary departments as needed. Able to supervise cooks and give clear direction and training. Must motivate the team and inspire others All tasks are completed with 100% attention to detail Must be flexible and willing to work in working all areas of the kitchen Takes on leadership responsibilities without being asked. Is able to delegate tasks and follows up with cooks on completion of work. Is highly motivated, able to work alone and give direction to others. Qualifications Qualifications: Previous leadership experience is necessary, or participation in a leadership development program Must have at least three years' experience in a high volume luxury hotel or equivalent Must be able to run all aspects of the kitchen in the absence of a Sous Chef. Must be able to expedite the pass during service checking each plate for quality and doneness and correcting any issues or mistakes. Able to lead cooks on correct preparation and presentation of all dishes. Is able to accomplish all butchering needs for meat, fish and poultry. The ability to train staff members on correct station set up, cooking techniques and cleaning routines. Physical Aspects of Position (include but are not limited to): Exerting up to 50 pounds of force occasionally, and /or up to 25 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Constant standing and walking throughout shifts. Additional Information What is in it for you: Competitive salary and flexible benefit plans Generous PTO allowances Employee rates at Accor properties in NCA region Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH 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! #BELIMITLESS All your information will be kept confidential according to EEO guidelines.

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

Hyeholde Restaurant is seeking an experienced Line Cook/Chef de Partie Hyeholde Restaurant and Round Room is a unique dining and entertainment venue in operation for over 85 years located in Moon Township, PA, minutes from Pittsburgh. The restaurant sits high on a hill and overlooks four acres of flower gardens, a chefs' garden, and bee hives. We are a fine dining restaurant with farm-to-table menus. We use the finest quality ingredients available, and update our menus to reflect the flavors of each season. We support our local farmers and purveyors. The ideal candidate must be able to effortlessly multi-task, possess great communication skill, and enjoys the learning aspects of food and beverage. ROLE AND RESPONSIBILITIES: Assure and maintain food quality standards including consistency and presentation alongside the Executive Chef, Chef de Cuisine, and culinary team. Responsible for preparing and finishing all hot and cold foods, assisting the unloading of deliveries, and stocking and rotating the product. Maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service. Must have the ability to read and follow menus and recipes, complete basic mathematical calculations, possess strong communication skills, and the ability to work within a team environment. Line Cook/Chef de Partie will have a strong work ethic and desire to learn. Maintains a thorough understanding of the industry and stays abreast of industry trends. Must follow HACCP guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff. Opens and or closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Must be willing to learn and accept constructive criticism from managing chefs. This position works under the direction of the Sous Chef with the infrequent exercise of independent judgment. Interacts with other chefs and internal staff to effectively maximize the productivity of the restaurant's kitchen. REQUIREMENTS: Associates or Bachelor's degree in culinary arts preferred, but not required. Minimum 1-2 years of related experience required, preferably in an upscale food and beverage operation. Excellent written/digital and verbal interpersonal and communication skills. Sets high standards by complying with all departmental rules, policies, and procedures. Clean work habits, attention to detail, and thorough service standards are required. Must be able to multitask in a high-volume environment while always appearing calm and collected. Must possess a professional demeanor with the ability to interact with all types of team members. Team members must adhere to Hyeholde guidelines as stated in the kitchen training manual and employee handbook. Must be able to work flexible hours including nights, weekends, and holidays as required. Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more. Must have the ability to frequently lift and or move up to 50 pounds. Must have completed and maintained certification in Serv-Safe. This position requires proof of full vaccination against COVID-19 before the first date of employment, subject to applicable law unless a reasonable accommodation request is received and approved. BENEFITS: Employee meal discount Annual performance and wage review after the 1st anniversary Paid training and certifications We are committed to ensuring a sustainable work-life balance A great environment to work in surrounded by talented, hardworking, passionate, and fun people Job Type: Part-time Pay: $18.00 - $20.00 per hour Expected hours: 35 - 45 per week Benefits: Flexible schedule Paid training Shift: 10 hour shift Night shift Experience: Culinary Experience: 1 year (Required) Cooking: 1 year (Required) Work Location: In person

Want to make a difference in a young person's life? This is a position that is very rewarding in training and mentoring at risk youth. Make more than a Living, Make a Difference Our Benefits: 9 days of Vacation in the first year of service Minimum of 11 Paid Holidays Paid Sick Leave Retirement savings plan with employer match up to 5% Workers Compensation AD&D Insurance Public Service Loan Forgiveness (PSLF) Eligible Employer Service Contract Act (SCA) Position Hourly Rate: $17.20 to $17.75 DUTIES AND RESPONSIBILITIES: The Cook Helper reports to the Food Service Supervisor or designee and is an hourly, non-exempt position. The Cook Helper responsible for maintaining good housekeeping in the kitchen and dining areas. In addition, assists in the serving and preparation of food. The Cook Helper assists the cook in the preparation of food, number of students expected, and monitoring stockroom commodities. Assists in serving food; may make coffee, tea and other beverages or salads and salad dressings. Cleans food service area, tables and kitchen equipment and appliances, and ensures proper floor care. Operates dish-washing equipment to ensure dishes and utensils are cleaned and sanitized. Cleans and checks kitchen service equipment, and ensures work area is safe, clean, and sanitary. Replenish napkin dispensers, plate and silverware racks, fills salt and pepper shakers, condiments, etc. QUALIFICATIONS: High School diploma or equivalent. Three to six months' food preparation training and related food service work experience preferred. Must possess or be able to obtain ServSafe food safety certification. Valid driver's license with acceptable driving record preferred. Additional Requirements: Well-developed habits of personal cleanliness and hygiene. Must meet state or local food handling requirements, whichever are more restrictive. Able to lift up to 50 lbs. Able to work some weekends and flexible hours. Must maintain CPR/First Aid certification. Ability to effectively relate to trainee population. Position requires an ability to operate office equipment. In addition, an individual must be able to interact with team members and maintain an effective working relationship with all facility staff and departments. *This job description is intended to describe the general nature and level of work being performed by a person assigned to this job. It is not to be construed as an exhaustive list of all job duties that may be performed by a person so classified. About our Program Job Corps is the largest nationwide residential career training program in the country and has been operating for more than 60 years. The program helps eligible young people ages 16 through 24 complete their high school education, trains them for meaningful careers, and assists them with obtaining employment. Our Program Location: Pittsburgh Job Corps 7175 Highland Dr. Pittsburgh, PA 15206 Connect with Us video: **************************** Please follow the link for more information about this program: ****************************************** Eckerd Connects employees and applicants for employment are covered by federal, state, and local laws designed to safeguard employees and job applicants from discrimination based on race, color, religion, sex, pregnancy, parental status, national origin, age, disability, genetic information (including family medical history), political affiliation, military service, or other status protected by applicable federal, state, or local laws. Eckerd Connects is committed to providing equal employment opportunities to all individuals, including individuals with disabilities. We comply with the Americans with Disabilities Act (ADA) and applicable state and local laws by providing reasonable accommodations to employees and applicants with disabilities; known limitations related to pregnancy, childbirth, or related medical conditions; and for sincerely held religious beliefs, observances, and practices. Auxiliary aids and services are available upon request to individuals with disabilities. If you need assistance or accommodation due to a disability, please contact adarequest@eckerd.org. Relay Services Dial 711. Know Your Rights: Workplace Discrimination is Illegal Copy & paste the link into your browser: ****************************************** Eckerd Connects is a drug-free workplace and utilizes E-Verify to confirm employment eligibility. #EckPBJCJOBS

Eddie Merlot's is hiring qualified applicants for Prep Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to handle knives and to operate kitchen equipment Assist Line Cooks and Pantry when necessary with food preparation Continually maintain a clean, safe and sanitary Prep Area, Walk-In Cooler and Freezer

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!