Creative Sous Chef: High-Volume Hotel Kitchen Lead

Driftwood Hospitality Management; Pittsburgh (Allegheny County); On-site; USD 55,000 - 90,000; 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 is seeking a Kitchen Leader to supervise the efficient operation of food production areas at Pittsburgh Sheraton. You will work with the Executive Chef to oversee preparation of all menu items, ensure cleanliness, sanitation, and safety, and manage costs and waste.

This role requires leadership, experience in high-volume catering, and a strong focus on team collaboration and guest satisfaction.

Qualifications

• Three+ years of progressive Hotel Food & Beverage experience or a Culinary Degree with 2+ years in F&B.
• Proven leadership and managerial skills supporting growth and teamwork.
• Knowledge of current culinary trends and commitment to development.
• Creative with strong service skills and ability to energize a diverse team.

Responsibilities

• Direct and supervise the operation of food production areas.
• Assist and coordinate with Executive Chef on preparation of all items.
• Ensure cleanliness, sanitation and safety in kitchen and storage areas.
• Maintain cost controls and minimize waste while maximizing production efficiency.
• Oversee menu creation for staff restaurant to ensure quality for internal customers.
• Promote teamwork across Kitchen and other departments.

Skills

Leadership

Customer service

Menu planning

Culinary trends

Education

Culinary degree

Tools

Computer literate

Job description

Driftwood Hospitality Management is seeking a Kitchen Leader to supervise the efficient operation of food production areas at Pittsburgh Sheraton. You will work with the Executive Chef to oversee preparation of all menu items, ensure cleanliness, sanitation, and safety, and manage costs and waste.

This role requires leadership, experience in high-volume catering, and a strong focus on team collaboration and guest satisfaction.