Culinaire, part of Compass Group USA, is hiring a talented and passionate SOUS CHEF to join our culinary team at the Carnegie Museum of Art and Natural History. The ideal candidate must have a background in catering , outlets, and restaurants.
As a Sous Chef, you will be involved with menu planning, food preparation, and maintaining high standards of food quality and safety. This role will lead and assist with managing the cuilnary team effectively while fostering a collaborative and positive work environment.

QUALIFICATIONS AND SKILLS

• Current ServSafe Certification is a Plus
• Exceptional communication skills for effective collaboration within the culinary team both verbal and written
• Works in a fast-paced environment while maintaining attention to detail
• Carry, lift, pull and push up to 50 pounds
• MS Office, scheduling, and other hospitality ordering platforms experience and knowledge
• Work schedule will include weekends and holidays
• Passion for culinary arts with a commitment to continuous learning and improvement
  Culinaire provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing theaters, restaurants, special event venues, and privately owned zoos. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as top priority, and to our client to provide top quality food product and service to our customers and guests.
  Culinaire offers its associates an entrepreneurial atmosphere with continued growth and promotability. We strive to be competitive with a base salary, as well as competitive benefits to include AD&D, dental, disability, identify theft services, legal services, life, company sponsored medical, pet services, and vision, along with a lucrative matching 401k, and paid time off from work.
  Culinaire is a drug free environment, EOE and E-Verify Employer.
  Job Type: Full-time
  Work Location: In perso

• Assist in the development and execution of innovative menus that reflect seasonal ingredients and customer preferences.
• Supervise kitchen staff, ensuring efficient workflow and adherence to food safety standards.
• Oversee food preparation, cooking, and presentation to maintain quality and consistency.
• Manage inventory levels, including ordering supplies and minimizing waste.
• Train kitchen staff on proper food handling techniques and best practices in the kitchen.
• Collaborate with the Executive Chef to plan and execute banquet events and special occasions.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Monitor kitchen equipment for maintenance needs and report any issues promptly.