Top 21 Chef Jobs in Latrobe 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
8d
Sous Chef - IUP-North Dining Hall
Aramark —Indiana, PA
- Nights as needed
- Basic math
- Mid-level
- Mentoring
7d
Lead Line Cook
Breuer Health of Elizabeth LLC —Elizabeth, PA
- $16 - $17 an hour
- Part-time
- Background check
- Culinary experience
- ServSafe
- Disability insurance
- Health insurance
Quick Apply
Sous Chef - Crimson Catering -- IUP Dining $25/hr
Aramark —Indiana, PA
- $25 an hour
- Nights as needed
- Basic math
- Mid-level
- Mentoring
Chef - Greensburg
Live! Casino Pittsburgh —Greensburg, PA
- Full-time
- 7 years
- Bachelor's degree
- Senior level
Back of House Kitchen Manager
Bar 19 LLC —Connellsville, PA
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- High school diploma or GED
Full Time Kitchen Manager
Bar 19 LLC —Connellsville, PA
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- High school diploma or GED
10d
Assistant Kitchen Manager
Texas Roadhouse —Greensburg, PA
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Line Chef
DENUNZIO'S ITALIAN RESTAURANTS —Monroeville, PA
- From $50,000 a year
- 12 hour shift
- Casual dining restaurant
- Bachelor of Science
- Cooking
- Health insurance
Quick Apply
Executive Chef
DENUNZIO'S ITALIAN RESTAURANTS —Jeannette, PA
- From $50,000 a year
- Part-time
- Mentoring
- Organizational skills
- In-person
- Health insurance
Quick Apply
Sous Chef
Tillie's Restaurant, 308 36th Street, McKeesport, PA, USA —McKeesport, PA
- $18 - $22 an hour
- Mid-level
- Organizational skills
- 1 year
- Free parking
Quick Apply
7d
Line Cook/ Hotel Chef
Comfort Inn —Pittsburgh, PA
- $11 - $15 an hour
- Weekends as needed
- No education required
- Sales
- Mid-level
- Health insurance
- Paid time off
Quick Apply
Pastry Chef
American Cruise Lines —United States
- Full-time
- Pass drug screening
- Research
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
14h

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Sous Chef - IUP-North Dining Hall
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? Must be knowledgeable in operating an efficient cost-effective program. ? Ensure all food safety/temperature logs are completed with appropriate corrective…
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Executive Chef
Trinity Health —Westerville, OH
Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively…
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14d
Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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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
8 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

chef jobs in latrobe pa

Executive Sous Chef

Sous Chef - IUP-North Dining Hall

Lead Line Cook

Sous Chef - Crimson Catering -- IUP Dining $25/hr

Chef - Greensburg

Back of House Kitchen Manager

Full Time Kitchen Manager

Assistant Kitchen Manager

Line Chef

Executive Chef

Sous Chef

Line Cook/ Hotel Chef

Pastry Chef

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