Culinary Support Specialist 3 (Sous Chef)


: $54,110.00 - $77,570.00 /year *

Employment Type

: Full-Time


: Hospitality - Food Services

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Campus/Location: University Park Campus Date Announced: 06/06/2019 Date Closing: open until filled Job Number: 88320 Level/Salary Band: 03 - J - Exempt Work Unit: Auxiliary and Business Services Department: Nittany Lion Inn Kitchen Full/Part Time: Full-Time


The Nittany Lion Inn, a 4-Diamond Hotel on the Campus of The Pennsylvania State University at University Park is looking for a professional A La Carte Sous Chef to follow our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our guests' satisfaction. Responsibilities to include: help in the preparation and design of a la carte food menus, produce high quality plates both design and taste wise consistently, ensure that the kitchen operates in a timely way that meets our quality at all hours of operation, fill in for the Executive Chef in planning and directing food preparation when necessary, manage the banquet department of the kitchen when necessary, resourcefully solve any issues that arise and seize control of any problematic situation, manage and train kitchen staff, communicate need for supplies with receiver to stock inventory appropriately, comply with and enforce sanitation regulations and safety standards, maintain a positive and professional approach with coworkers and customers. Additional responsibilities might also include: research, develop and test new and existing products and recipes for location, perform cost analysis of new items as directed, assist with menu development and provide menu options to customers with special dietary needs, plan and participate in special events and complete special projects as necessary, may consult on equipment purchases and construction projects. Must be creative and have a passion for exceptional food. Must have ability to cook with and without recipes when necessary. Assist in controlling food inventory. Evaluate quality of raw foods received and finished food products. Provide direction, assignments, feed

Associated topics: corporate, corporate kitchen, culinary school, dining chef, executive chef, lead, pastry chef, service manager, sous, sushi * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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