Executive Sous Chef at Renaissance Pittsburgh Hotel

Sage Restaurant Group; Pittsburgh (Allegheny County); On-site; USD 45,000 - 70,000; Full time

Job summary

Join a vibrant culinary team at a leading hotel, where creativity and passion for food come together. As an Executive Sous Chef, you will oversee kitchen operations, manage staff, and develop innovative menus using fresh, local ingredients. This role offers the opportunity to work in a dynamic environment, ensuring high standards of food quality and sanitation while fostering a culture of belonging. Enjoy competitive benefits and the chance to make a significant impact in the hospitality industry. If you have a passion for culinary excellence and team leadership, this is the perfect opportunity for you!

Benefits

401(k) with 75% Employer Match

Paid Vacation and Sick Time

Complimentary Employee Meals

Hotel Discounts

Qualifications

• Requires more than two years of post-high school education.
• Five to ten years of experience in a related position.

Responsibilities

• Manage kitchen staff and operations to ensure food quality and safety.
• Develop and implement menus and manage the department's budget.
• Attract, retain, and motivate kitchen employees.

Skills

Food Management

Team Leadership

Menu Development

Budget Management

Sanitation Standards

Education

Post High School Education

Job description

Executive Sous Chef at Renaissance Pittsburgh Hotel Pittsburgh , Pennsylvania Apply Now

When you are looking for a new job, you know in your heart you want to work where you belong. The Renaissance Pittsburgh Hotel, managed by Sage Hospitality, may just be your ideal location. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us show you how it’s done.

Enliven your senses by joining forces with this top-notch culinary team. Enjoy working with fresh, local ingredients and inspired menus to provide a journey to our guest’s palette. We have not one, but two kitchens to service our full Catering, Braddock’s Rebellion Restaurant, StreetSide Bar, In-Room Dining, and Concierge Lounge. There are many moving pieces to the operation. With a passion for food, knife skills, and teamwork you could be the perfect fit. Could this be where you belong?

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Job Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.

Recommends menu and procedural changes.

Recommends the budget and manages food and labor costs within approved budget constraints.

Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).

Carrying, (ranging from clipboard to food products to small equipment).

Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Must be able to communicate with employees.

Must be able to hear machinery, for safety reasons.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

The Perks: Fully Loaded

401(k) with 75% Employer Match

Paid Vacation and Sick Time

Complimentary Employee Meals

Hotel Discounts (Both Marriott and Sage Portfolios)