Chef de Cuisine — High-Volume Hotel Kitchen Leader

Driftwood Hospitality Management; Pittsburgh (Allegheny County); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management seeks an experienced Kitchen Supervisor to direct and oversee food production areas in our hotel. You will work with the Executive Chef to supervise preparation of all items, ensure sanitation, safety, and cost control, and maximize quality for internal and external guests.

You will lead a team of cooks, coordinate with outlets and events, and maintain high standards of service and cleanliness in a fast-paced environment.

Qualifications

• Three or more years of progressive experience in Hotel Food & Beverage or related F&B service.
• Experience in high volume catering with hotel top brands and fine dining.
• Proven leadership and managerial skills fostering teamwork and customer service.
• Up-to-date on culinary trends and ongoing professional development.
• Creative with strong service skills and ability to energize a diverse team.
• Proficient with computer systems and basic software.

Responsibilities

• Direct and supervise the operation of food production areas.
• Assist Executive Chef and supervise preparation of all menu items.
• Ensure cleanliness, sanitation and safety in kitchen and storage areas.
• Maintain cost/production ratio and minimize waste.
• Oversee menu creation for staff restaurant and internal customers.
• Promote teamwork within Kitchen and collaborate with other departments.
• Respond to kitchen feedback and ensure proper reports are produced.

Skills

F&B experience

High volume catering

Leadership

Culinary trends

Creativity

Computer literacy

Education

Culinary Degree

Job description

Driftwood Hospitality Management seeks an experienced Kitchen Supervisor to direct and oversee food production areas in our hotel. You will work with the Executive Chef to supervise preparation of all items, ensure sanitation, safety, and cost control, and maximize quality for internal and external guests.

You will lead a team of cooks, coordinate with outlets and events, and maintain high standards of service and cleanliness in a fast-paced environment.