Overview
Sous Chef
Location: Pittsburgh, PA
Salary: $65,000–$75,000 + Bonus
Benefits: Benefits, PTO, 401(k), Relocation Assistance
About the Role
We are seeking an experienced and motivated Sous Chef to join the culinary leadership team of a prestigious private city club in Pittsburgh.
The Sous Chef will work closely with the Executive Chef and Executive Sous Chef, supporting the day-to-day culinary operation and leading the kitchen team to deliver consistently high standards across à la carte dining, private events, and banquet operations. This is an excellent opportunity for a hands-on culinary leader who enjoys working in a professional, high-end environment and is looking to take the next step in their career.
Key Responsibilities
- Assist the Executive Chef and Executive Sous Chef with daily culinary operations.
- Lead, train, motivate, and develop the culinary team.
- Oversee food preparation, presentation, quality, and consistency.
- Ensure smooth execution of à la carte, private dining, and banquet service.
- Maintain high standards of food safety, sanitation, and kitchen organization.
- Assist with menu development and contribute creative culinary ideas.
- Monitor food quality, portion control, waste, and productivity.
- Support ordering, inventory management, and cost-control initiatives.
- Collaborate with front-of-house leadership to ensure an exceptional member and guest experience.
- Assist with the planning and execution of private events and banquets.
- Maintain a positive, professional, and team-oriented kitchen culture.
- Take a hands-on leadership role during service and ensure consistent execution.
Ideal Candidate
The ideal candidate will be a strong culinary leader with experience in a private club, luxury hotel, resort, or high-end restaurant environment.
Candidates should have:
- Previous experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership position.
- Strong culinary and kitchen management skills.
- Experience leading, training, and developing culinary teams.
- Strong organizational and communication skills.
- The ability to work effectively in a fast-paced, high-volume environment.
- Knowledge of food safety, sanitation, and cost controls.
- Experience with banquets, private dining, and/or high-end à la carte operations preferred.
- Culinary degree or equivalent professional experience preferred.
Job Tenure: Permanent
