Hotel Sous Chef - Lead Culinary Team & Menus

Hei Hotels Inc.; Pittsburgh (Allegheny County); Hybrid; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical and Dental Insurance

Vision insurance

401(k) with matching

Hotel room discounts

Job summary

Marriott Pittsburgh City Center is seeking an experienced Sous Chef to lead kitchen operations on-site. You will oversee production for hotel-restaurant and room service, manage HR in the kitchen, and ensure compliance with safety and quality standards.

The role requires strong leadership, solid culinary education, and extensive hotel experience, with a focus on cost control and high-quality guest dining experiences.

Qualifications

• Two+ years of post-high school education; culinary education is desirable.
• Five+ years of employment in a related position; hotel experience preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Knowledge of hotel operations, safety, budgeting, and hospitality law.
• Strong leadership to motivate staff and achieve goals.
• Excellent verbal and written communication skills; adapt messaging to audience.

Responsibilities

• Manage daily production, preparation, and presentation of all hotel food.
• Manage HR in production areas: interview, hire, schedule, train, develop, coach, and review performance.
• Schedule and maintain sanitation of kitchen and equipment to meet safety standards.
• Monitor labor and food costs; generate reports to meet budgets while maintaining quality.
• Assist Executive Chef with menu costing and seasonal/menu changes; cover in absence.

Skills

Culinary leadership

Staff development

Time management

Communication skills

Kitchen operations knowledge

Education

Culinary education

Post-high school education

Job description

Marriott Pittsburgh City Center is seeking an experienced Sous Chef to lead kitchen operations on-site. You will oversee production for hotel-restaurant and room service, manage HR in the kitchen, and ensure compliance with safety and quality standards.

The role requires strong leadership, solid culinary education, and extensive hotel experience, with a focus on cost control and high-quality guest dining experiences.