Culinary Leader: Hotel Kitchen Excellence

Hei Hotels Inc.; Pittsburgh (Allegheny County); Hybrid; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical and Dental through Anthem Blue

Vision insurance through EyeMed

Vacation, Sick and Holiday programs

Pet insurance through the ASPCA

401(k) with matching funds

Hotel room discount programs

YouDecide discounts

Job summary

Pittsburgh Marriott City Center is seeking an Executive Chef to lead all kitchen operations on-site in Pittsburgh, PA. You will oversee outlets, banquets, stewarding and purchasing while directing staff and ensuring safety and quality.

The role requires hotel kitchen leadership experience, strong people management, and a track record of cost control and menu development. This is an on-site, full-time position with comprehensive benefits.

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years in a related role; hotel experience preferred.
• Advanced knowledge of management of people, costs, and food & beverage in a hotel setting.

Responsibilities

• Direct day-to-day operations of all kitchen areas (outlets, banquets, stewarding, purchasing).
• Manage kitchen HR: hire, train, develop, coach, review performance and salary, discipline as needed.
• Plan procurement, production, preparation and presentation of all hotel food in a cost-effective manner.
• Monitor sanitation and maintenance of kitchen, equipment, and related areas to ensure safety and compliance.
• Develop and manage the department budget; forecast and control labor and food costs.
• Develop menus and backups within corporate guidelines to improve revenues and margins.

Skills

Leadership

HR management

Budget control

Food safety

Communication

Education

Culinary education

Post-high school education

Job description

Pittsburgh Marriott City Center is seeking an Executive Chef to lead all kitchen operations on-site in Pittsburgh, PA. You will oversee outlets, banquets, stewarding and purchasing while directing staff and ensuring safety and quality.

The role requires hotel kitchen leadership experience, strong people management, and a track record of cost control and menu development. This is an on-site, full-time position with comprehensive benefits.