Sous Chef

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.