Top 47 Food prep Jobs in Indiana, Pa

Executive Sous Chef
Chestnut Ridge Golf Resort & Conference Center —Blairsville, PA
- From $45,000 a year
- Weekends as needed
- Background check
- ServSafe
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
6d
Dishwasher/Food Prep
Antiochian Village Conference Center —Bolivar, PA
- $12 - $15 an hour
- Part-time
- In-person
- Entry level
- Commercial
- Paid time off
Quick Apply
2d
Shift Manager
Fox's Pizza Den, Blairsville —Blairsville, PA
- $14 - $16 an hour
- Part-time
- Hospitality
- ServSafe
- Customer service
- Opportunities for advancement
Quick Apply
Food Service Supervisor
Trinity Services Group —Indiana, PA
- $19 an hour
- Full-time
- 18 years or older
- Mid-level
- High school diploma or GED
- AD&D insurance
- Disability insurance
12d
Prepared Foods Team Leader Assistant
Giant Eagle —Latrobe, PA
- Full-time
- 18 years or older
- Mid-level
- High school diploma or GED
Prep Cook
Texas Roadhouse —Indiana, PA
- Part-time
- Restaurant
- Entry level
- Kitchen
- Disability insurance
- Health insurance
Line Cook
Primanti Bros. —Indiana, PA
- Part-time
- Basic math
- English
- Restaurant
- Disability insurance
- Health insurance
Quick Apply
FOOD SERVICE WORKER (FULL TIME AND PART TIME)
Chartwells K12 —Indiana, PA
- $14.25 an hour
- Urgently hiring
- Background check
- Public school
- Leadership
- Commuter assistance
- Disability insurance
Quick Apply
FOOD SERVICE WORKER (FULL TIME AND PART TIME)
Morrison Living —Indiana, PA
- $14 - $15 an hour
- Urgently hiring
- Background check
- Entry level
- Kitchen
- Free parking
- Commuter assistance
Quick Apply
Line Cook
Perkins Restaurant & Bakery - JDK Management —Indiana, PA
- $12 - $17 an hour
- Part-time
- Ability to walk for extended periods
- No experience needed
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
Line Cook - Broil/Grill
Texas Roadhouse —Indiana, PA
- Part-time
- Restaurant
- Entry level
- Kitchen
- Disability insurance
- Health insurance
Student Worker - Food Service or Catering - IUP-North Dining Hall
Aramark —Indiana, PA
- University
- Cleaning
- Entry level
Prep Cook
Valley Dairy Restaurant —Indiana, PA
- Ability to lift 50 pounds
- Entry level
- Under 1 year
- Paid training
- Health insurance
Prep-Salad Bar
Ruby Tuesday —Indiana, PA
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- High school diploma or GED
Quick Apply
Grill Cook/Line Cook
Valley Dairy Restaurant —Indiana, PA
- Part-time
- ServSafe
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Paid training
- Health insurance
Cook
Ruby Tuesday —Indiana, PA
- Weekends as needed
- Ability to walk for extended periods
- High school diploma or GED
- Ability to stand for extended periods
Quick Apply
HOT FOOD PRODUCTION- PART TIME
Excela Health Latrobe Hospital —Latrobe, PA
- 12 hour shift
- 18 years or older
- ServSafe
- Cooking
- COVID-19 protective measures
Quick Apply
Prep Cook
HHS Culinary and Nutrition Solutions, LLC (USA) —Johnstown, PA
- $13.25 an hour
- Full-time
- Background check
- 18 years or older
- Hospital
- Disability insurance
- Health insurance
Quick Apply
Food Service Associate
Coen Markets, LLC —Shelocta, PA
- $14.25 an hour
- Full-time
- ServSafe
- Ability to walk for extended periods
- Maintenance
Line Cook
Ryan's Creek House —Ford City, PA
- $14 - $20 an hour
- Full-time
- ServSafe
- Reliable transportation
- Entry level
- Flexible schedule
Quick Apply

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Executive Sous Chef

Chestnut Ridge Golf Resort & Conference Center -
Blairsville, PA

Quick Apply

Job Details

Full-time
From $45,000 a year
6 days ago

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance

Qualifications

Vendor relationship building
Teamwork
ServSafe
Team development
Culinary Arts
Time management

Full Job Description

EXECUTIVE SOUS CHEF

Golf Course | Restaurant | Banquets | Weddings | Special Events

Department: Food & Beverage / Culinary

Reports To: Executive Chef

Position Type: Full-Time, Salaried

Location: Golf Course & Event Venue

Position Summary

We are seeking an experienced, motivated, and hands-on Executive Sous Chef to assist in leading the culinary operations of our golf course, restaurant, banquet, and event facilities.

The Executive Sous Chef works closely with the Executive Chef to oversee daily kitchen operations while maintaining high standards for food quality, presentation, consistency, sanitation, and guest satisfaction. This position plays an important leadership role within the culinary team and requires someone who can successfully balance à la carte restaurant service with golf outings, weddings, banquets, tournaments, and other special events.

The ideal candidate is a strong culinary professional who enjoys being actively involved in the kitchen, develops and holds staff accountable, remains organized during high-volume periods, and takes pride in delivering an exceptional guest experience.

Essential Duties ; Responsibilities

Culinary Operations

* Assist the Executive Chef with all aspects of daily culinary operations.

* Supervise food preparation and execution for restaurant service, banquets, weddings, golf outings, tournaments,

and special events.

*Ensure food is prepared and presented according to established recipes, portion standards, and quality expectations.

*Maintain consistency in taste, presentation, temperature, and portioning.

*Assist with menu development, seasonal offerings, daily specials, banquet menus, and event-specific menus.

*Coordinate prep and production schedules based on restaurant volume, tee sheets, banquet event orders, and

scheduled functions.

*Lead kitchen operations in the Executive Chef's absence.

Leadership & Staff Management

 Assist with recruiting, training, scheduling, supervising, and evaluating culinary employees.

 Provide daily direction to cooks, prep cooks, dishwashers, and other culinary team members.

 Establish clear expectations and hold team members accountable for performance, attendance, cleanliness, and

professionalism.

 Help develop culinary employees through hands-on training and coaching.

 Promote teamwork and effective communication between culinary, restaurant, banquet, golf, and management teams.

 Help create a positive, professional, respectful, and productive kitchen environment.

Banquets, Weddings, Golf Events

 Work closely with banquet and event teams to execute weddings, golf outings, tournaments, corporate events, member events, and private functions.

 Review banquet event orders and communicate culinary requirements with appropriate staff.

 Coordinate timing and execution for plated meals, buffets, stations, hors d'oeuvres, and large-volume functions.

 Anticipate production and staffing needs for upcoming events.

 Maintain high standards of food quality and presentation regardless of event size or volume.

Food Cost & Inventory Management

 Assist the Executive Chef with purchasing, receiving, inventory, and product rotation.

 Monitor food usage, waste, portioning, and production levels.

 Help maintain established food-cost goals without compromising quality.

 Ensure proper storage, labeling, dating, and rotation of food products.

 Participate in regular food inventory counts.

 Assist with vendor relationships and product-quality evaluations.

 Identify opportunities to improve efficiency and reduce unnecessary waste.

Sanitation & Safety

 Maintain a clean, organized, and sanitary kitchen at all times.

 Ensure compliance with local and state health department regulations and established food-safety procedures.

 Ensure proper food handling, storage, cooling, reheating, and temperature-control procedures.

 Monitor equipment cleanliness and proper operation.

 Ensure employees follow workplace safety standards.

 Immediately address sanitation, maintenance, or safety concerns.

Qualifications

 Minimum 3–5 years of professional culinary experience, preferably including supervisory or management responsibilities.

 Previous experience as a Sous Chef, Executive Sous Chef, Kitchen Manager, or similar culinary leadership position preferred.

 Experience with high-volume restaurant, banquet, wedding, country club, resort, hotel, or golf course operations strongly preferred.

 Strong knowledge of food preparation, cooking techniques, sanitation, and kitchen operations.

 Experience with food costing, inventory management, purchasing, and portion control.

 Ability to lead and motivate a diverse culinary team.

 Strong organizational and time-management skills.

 Ability to manage multiple priorities in a fast-paced environment.

 Excellent communication and problem-solving abilities.

 Culinary degree or formal culinary training preferred but not required with equivalent professional experience.

 ServSafe Manager Certification preferred or ability to obtain certification upon hire.

Physical & Scheduling Requirements

 Ability to stand and work on your feet for extended periods.

 Ability to lift and carry approximately 50 pounds.

 Ability to work in hot, cold, and fast-paced kitchen environments.

 Must be available to work a flexible schedule based on business demands.

 Evening, weekend, and holiday availability is required.

 Schedule may fluctuate seasonally based on golf, restaurant, wedding, and banquet business.

What We're Looking For

The successful Executive Sous Chef will be a hands-on leader rather than an office-based manager. We are looking for someone who leads by example, maintains high standards, communicates effectively, and understands the importance of both culinary excellence and financial responsibility.

This individual should take ownership of the kitchen, support the Executive Chef, develop the culinary team, and help ensure every guest—from a golfer stopping in for lunch to a couple celebrating their wedding—receives a consistently excellent experience.

Performance Expectations

 Consistent food quality and presentation

 Guest satisfaction

 Successful execution of restaurant and banquet service

 Food and labor cost management

 Inventory and waste control

 Kitchen cleanliness and sanitation

 Employee training and retention

 Staff productivity and accountability

 Effective communication with other departments

 Ability to successfully manage high-volume and special-event operations

Equal Opportunity Employment

We are an Equal Opportunity Employer and consider qualified applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.

Pay: From $45,000.00 per year

Benefits:

Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

food prep jobs in indiana, pa

Executive Sous Chef

Dishwasher/Food Prep

Shift Manager

Food Service Supervisor

Prepared Foods Team Leader Assistant

Prep Cook

Line Cook

FOOD SERVICE WORKER (FULL TIME AND PART TIME)

FOOD SERVICE WORKER (FULL TIME AND PART TIME)

Line Cook

Line Cook - Broil/Grill

Student Worker - Food Service or Catering - IUP-North Dining Hall

Prep Cook

Prep-Salad Bar

Grill Cook/Line Cook

Cook

HOT FOOD PRODUCTION- PART TIME

Prep Cook

Food Service Associate

Line Cook

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