Executive Chef - Lead Innovative Cuisine & Banquets

Marcus Hotels & Resorts; Pittsburgh (Allegheny County); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Hotel discounts

Restaurant discounts

Paid time off

Medical insurance

Dental insurance

Vision insurance

401K

Life insurance

Employee assistance

Career growth

Job summary

Marcus Hotels & Resorts seeks an experienced Executive Chef to lead The Commoner, Banquets and Catering, directing culinary operations with focus on quality, cost control and creative menu development.

You will hire, train and mentor kitchen staff, collaborate with Marketing and events teams, and ensure adherence to health codes while delivering exceptional guest experiences at The Commoner and related outlets.

Qualifications

• Minimum of two years prior experience as an Executive Chef.
• Experience in leading culinary operations for banquets and events.
• Strong knowledge of food costing, menu development and inventory control.
• Proven ability to manage teams and budgets.
• ServSafe certification and basic safety procedures.

Responsibilities

• Lead the culinary operation of The Commoner, Banquets and Catering events and any other on-property or off-property events.
• Interview, hire, train, supervise, schedule and participate in the job functions of chefs, cooks and other personnel.
• Develop innovative menu selections for special banquet themes and events within client budgets.
• Monitor outlets during peak periods to oversee production, flow and presentation.
• Audit storerooms, market sheets and storage to maintain quality and regulatory compliance.

Skills

Executive Chef

Menu development

Food cost control

People management

Budgeting

Inventory control

ServSafe

Staff scheduling

Training

Kitchen safety

English proficiency

Education

Culinary Arts degree

Hospitality Management degree

High School Diploma

Tools

Point-of-sale systems

Job description

Marcus Hotels & Resorts seeks an experienced Executive Chef to lead The Commoner, Banquets and Catering, directing culinary operations with focus on quality, cost control and creative menu development.

You will hire, train and mentor kitchen staff, collaborate with Marketing and events teams, and ensure adherence to health codes while delivering exceptional guest experiences at The Commoner and related outlets.