Chef

The Post Oak; Pittsburgh (Allegheny County); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Generous employee discounts

Health benefit plans

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Mitchell's Fish Market is looking for a passionate Chef to deliver exceptional seafood dishes and ensure excellence in kitchen operations. This role involves leading back of house staff and maintaining the highest standards of quality, focusing on guest satisfaction.

The ideal candidate will bring at least 2 years of culinary management experience in a high-volume setting and be committed to culinary excellence. Join a team dedicated to training and professional development.

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong knowledge and attention to detail on back of the house operations, including staff supervision.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on management style.
• Assist the Executive Chef in managing back of house staff and training.
• Maintain sanitation procedures and organization of work area.

Skills

Culinary Management

Staff Supervision

Inventory Control

Leadership

Conflict Resolution

Attention to Detail

Education

Accredited Culinary Program

Job description

Overview

Lead the line. Elevate every dish. Deliver seafood at its finest.

At Mitchell's Fish Market, fresh seafood, premium ingredients, and exceptional hospitality come together to create a memorable dining experience. We’re seeking a Chef who can support daily kitchen operations, maintain the highest standards of quality and consistency, and help develop a talented culinary team. If you thrive in a fast-paced environment, take pride in precision and execution, and are passionate about creating exceptional seafood dishes, this is your opportunity to make your mark in a kitchen committed to culinary excellence.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

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Pay Range

USD $58,000.00 - USD $72,000.00 /Yr.