Boutique Hotel Sous Chef — Lead Kitchen & Menu Creation

Marcus Hotels & Resorts; Pittsburgh (Allegheny County); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Room discounts at Marcus Hotels &…

Discounts at Marcus Hotels &…

Two for one movie theater coupons

Career growth opportunities

Paid time off

Flexible scheduling

Medical, dental, and vision insurance

401k with employer match

Job summary

Marcus Hotels & Resorts, owner of Kimpton Hotel Monaco Pittsburgh, seeks a kitchen supervisor to train and oversee culinary staff, ensuring adherence to recipes and cost controls. The role emphasizes staffing, scheduling, and adherence to health standards within a boutique, high-volume setting.

Ideal candidates bring 3–5 years of managerial experience in upscale hotel food operations, strong English communication, and a willingness to work across multiple outlets.

Qualifications

• Managerial experience in high-volume kitchen operations.
• Ability to plan, train and supervise culinary staff.
• Understanding of cost controls and labor management.
• Good command of English for communications and documentation.

Responsibilities

• Train, supervise, and work with all chefs’ staff to follow standard recipes.
• Assist in controlling food, labor, and departmental expenses.
• Assign duties to associates for efficient kitchen operation.
• Schedule culinary staff to maintain proper coverage and payroll costs.
• Ensure proper ordering, receiving, storage, and rotation of food.
• Maintain safety and sanitation practices daily.

Skills

Managerial experience

Staff supervision

Food cost controls

English communication

Education

High school education

Apprenticeship or post-secondary beneficial

Job description

Marcus Hotels & Resorts, owner of Kimpton Hotel Monaco Pittsburgh, seeks a kitchen supervisor to train and oversee culinary staff, ensuring adherence to recipes and cost controls. The role emphasizes staffing, scheduling, and adherence to health standards within a boutique, high-volume setting.

Ideal candidates bring 3–5 years of managerial experience in upscale hotel food operations, strong English communication, and a willingness to work across multiple outlets.