Culinary Lead - Seasonal Menus & Haute Dining

Marcus Hotels & Resorts; Pittsburgh (Allegheny County); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Room discounts

Restaurant discounts

Flexible scheduling

Paid time off

Health insurance

401k with employer match

Job summary

The Commoner at Kimpton Hotel Monaco Pittsburgh, a Marcus Hotels & Resorts property, seeks a Chef de Cuisine to lead daily kitchen operations alongside the Executive Chef, driving culinary innovation and guest satisfaction.

You will oversee menu development, quality control, inventory management, and kitchen safety, while mentoring a talented team to deliver exceptional dining experiences in a high-volume, upscale setting.

Qualifications

• High School Diploma or equivalent; culinary school or apprenticeship preferred.
• Minimum 2 years as Chef de Cuisine or Executive Chef; 3+ years as Sous Chef in high-volume upscale restaurant.
• Advanced knowledge of international and domestic cuisine, food handling procedures, and modern cooking techniques.
• Proficiency in sautéing, grilling, cold food prep, sauce making, and knife skills.

Responsibilities

• Supervising and mentoring chefs, cooks, and kitchen staff to uphold culinary and safety standards.
• Assisting in creating and executing innovative, seasonal menus reflecting regional flavors and trends.
• Monitoring food quality, consistency, presentation, and production flow during service.
• Managing inventory, food storage, and kitchen cleanliness to ensure health and safety compliance.
• Stepping into Executive Chef’s role when needed and collaborating on kitchen operations and strategy.
• Hands-on leadership and a passion for food and hospitality.

Skills

Kitchen leadership

Food safety

Knife skills

Culinary techniques

Team collaboration

Stamina

Flexibility

Education

High school diploma or equivalent; culinary training preferred

Job description

The Commoner at Kimpton Hotel Monaco Pittsburgh, a Marcus Hotels & Resorts property, seeks a Chef de Cuisine to lead daily kitchen operations alongside the Executive Chef, driving culinary innovation and guest satisfaction.

You will oversee menu development, quality control, inventory management, and kitchen safety, while mentoring a talented team to deliver exceptional dining experiences in a high-volume, upscale setting.