Sous Chef

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Job Summary

The Sous Chef will assist with the ordering of merials and supplies, menu planning, inventory, implementing all sanition, cost and quality control programs and directing and coordining the work of others. A Sous Chef is expected to help provide innovive ideas to stimule the growth of the business, while meeting or exceeding customer requirements and maximizing company profits. They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the locion) and temporarily be responsible for the kitchen. The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members.

Job Description

• Experience Required: 1 to 3 years
• Experience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service Experience
• Educion Desired: High school diploma or equivalent
• Certificion or Licensing Required: Serv- safe certificion a plus
• Lifting Requirement: Up to 50 pounds
• Travel Required: Regional - Daily, Less than 10%
• Age Requirement: At least 18 years of age

Job Responsibilities

• Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
• Actively demonstre approprie suggestive selling techniques.
• Provide active sampling opportunities, when approprie.
• Conduct business, all times, with a clear understanding th customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding th the end result is to deliver service in an unparalleled manner.
• Actively participe in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
• Inspect food and food preparion by both physical and visual inspection to maintain quality and sanition regulions.
• Assign, coordine and evalue work of kitchen Team Members by writing schedules, preparion list, listing cooking times as well as Team Member feedback evaluions so the product can meet or exceed the customer's requirements and promote efficiency of operions and maximize company profits.
• Maintain accure department records by using HACCP charts, cooling charts, cooking temperure sheets, holding temperures sheets, refrigerion temperures charts and thermometer calibrion charts.
• To ensure the documention of activities are available to ensure all federal, ste and county as well as company requirements are being met.
• Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.
• Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.
• Review financial transactions and monitors departmental budgets by keeping up to de purchase logs and labor estimes as well as reviewing projections and profit and loss stements with the Kitchen Manager.
• Inspect equipment requirements to ensure the company has the needed equipment to ensure the presention, transportion and safe handling of all food production.

About Us

At Giant Eagle, we believe in nourishing lifes moments, big and small, because they mter. We strive to lead the way in quality, service, and everyday value. Most importantly, the compassion, care, and respect our Team Members show to each other and in our communities is wh truly sets us apart. Here, youll find a place to win, grow, and be better together. If you want to make a real impact, belong to a supportive community, and build a meaningful career, we invite you to grow your future with us because you mter.

The hiring range for this position is $21.50 $21.50 per hour/year. This range represents the anticiped base pay for this role. Actual compension will be determined based on factors such as experience, skills, educion, and locion.Eligible employees may be offered health, vision, and dental insurance, personal/sick paid time, 401(k) retirement savings plan, bonus potential, paid bereavement, vacion and paid holidays.
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