Sous Chef: Lead Kitchen & Menu Development

A regional hospitality group in Latrobe is seeking a sous chef to assist the culinary team in overseeing food production, ensuring quality, and supervision of staff. The role involves menu development, purchasing, and maintaining sanitation compliance. Ideal candidates should have three years of culinary experience, a high school diploma or GED, and strong leadership skills. Benefits include free meals, discounts, and career advancement opportunities. #J-18808-Ljbffr