Sous Chef

Fallingwater, a property entrusted to the Western Pennsylvania Conservancy, designated as a National Historic Landmark and inscribed on the UNESCO World Heritage List, is seeking a full-time Sous Chef for …

Encoded

Fallingwater, a property entrusted to the Western Pennsylvania Conservancy, designated as a National Historic Landmark and inscribed on the UNESCO World Heritage List, is seeking a full-time Sous Chef for the Fallingwater Cafe’.

This position upholds the highest industry standards in customer service and hospitality by acting as the assistant to the Executive Chef. The duties include supervising the café staff at the Fallingwater Visitor Center, directing food preparation, helping with menu creation and meal design, and assisting with special events.

Duties and Responsibilities (Essential or Marginal)

• Works directly with Executive Chef in all aspects of running a food service operation including organization, paperwork, cooking, employee training and supervision, inventorying, cleaning, menu production, and special event catering.
• Assists in the development of seasonal menus and meal design and develops new menu options based on seasonal change and customer demand.
• Assists in monitoring inventory at Kitchen. Assists Executive Chef in ordering food and supplies as needed.
• Supervises Kitchen staff, plans and schedules daily food production and foodservice sanitation, as directed by Executive Chef.
• Assists Executive Chef in training new hires and existing staff, including training on continuing education and compliance with food service regulations.
• Upholds Fallingwater’s sustainability standards and meets all requirements of certification with the Green Restaurant Association and Sustainable Pittsburgh Restaurants.
• Assists with resolving and satisfying customer concerns in order to provide an exceptional visitor experience.
• Supports the Conservancy’s cost containment and fundraising efforts and needs, as applicable and directed by the Executive Chef.
• Performs additional duties and responsibilities as requested.

Qualifications

• · Minimum of two years of formal culinary/foodservice management training or commensurate experience; minimum of two years of culinary preparation experience; minimum two years of culinary management experience in similar volume operation with comparable duties and responsibilities.
• · Must be well versed in a wide variety of cooking skills, techniques and possess a knowledge of food presentation.
• · Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
• · Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association.
• · Knowledge in sustainable food practices is preferred.
• · Proven skills as a strong team player with some experience supervising employees and with professional kitchen organization is required.
• · Must be able to work weekends and holidays, be able to work overtime as necessary, and show flexibility with scheduling and hours.
• · Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from managers, staff, customers, and general public.
• · Proficiency with MS Office software and experience with POS systems required.
• · Valid driver’s license required.
• · To be able to complete all physical requirements of the job with or without a reasonable accommodation.

Physical Demands / Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• · Ability to lift up to 40 lbs.
• · Ability to regularly reach with hands and arms and talk or hear while performing job duties.
• · Ability to sit for extended periods while prepping food; use hands to finger, handle or feel; and climb or balance.
• · Ability to stand for extended periods throughout the work day, as well as stoop, kneel, crouch, or crawl.
• · Specific vision abilities required by this job include distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• · Ability to work in an environment with moderate to high noise level.
• · Ability to work in an environment with exposure to fumes and vibrations.
• · Ability to drive a motor vehicle.

Benefits

We offer a robust and competitive benefits package which includes paid time off, medical, dental, vision, life insurance/AD&D, short-term disability, long-term disability, 403(a) and 403(b) retirement plans including generous employer match, EAP, and more!

Annual Starting Rate: $60,300 – $68,200

Application Process: Please send a cover letter, resume, salary expectations, and referral source to wpcjobs@paconserve.org and list “Sous Chef” in the subject line.

Application Deadline: Until filled

The Western Pennsylvania Conservancy is an Equal Opportunity Employer. Our employment practices are in accordance with the laws that prohibit discrimination against qualified individuals on the basis of race, religion, color, sex (including pregnancy and related conditions), age, national origin, physical or mental disability, genetic information, sexual orientation, or any other status protected by applicable law. The Western Pennsylvania Conservancy is fully committed to diversity and inclusion. We seek contributors from all backgrounds to join our team.

P

Fallingwater, a property entrusted to the Western Pennsylvania Conservancy, designated as a National Historic Landmark and inscribed on the UNESCO World Heritage List, is seeking a full-time Sous Chef for the Fallingwater Cafe’.

Strong

Duties and Responsibilities (Essential or Marginal)