Lead Chef de Cuisine — Create Seasonal Menus & Mentor Kitchen Team

Marcus Hotels & Resorts; Pittsburgh (Allegheny County); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Room discounts

Discounts on dining and activities

Movie theater coupons

Career growth and transfers

Paid time off

Flexible scheduling

Medical/dental/vision insurance after

401k with employer match

Job summary

The Commoner in Kimpton Hotel Monaco Pittsburgh is seeking a Chef de Cuisine to lead daily kitchen operations and drive culinary innovation. You will collaborate with the Executive Chef to ensure excellence in all dishes and guest experiences.

Responsibilities include supervising staff, developing seasonal menus, maintaining quality and safety standards, managing inventory, and stepping in for the Executive Chef when needed. Flexibility for high-demand periods is required.

Qualifications

• High School Diploma or equivalent.
• Culinary school or apprenticeship preferred.
• Minimum 2 years of experience as a Chef de Cuisine or Executive Chef.
• 3+ years as Sous Chef in a high-volume upscale restaurant.
• Advanced knowledge of international and domestic cuisine.

Responsibilities

• Supervising and mentoring chefs, cooks, and kitchen staff to uphold high culinary and safety standards.
• Assisting in the creation and execution of innovative, seasonal menus that reflect regional flavors and current trends.
• Monitoring food quality, consistency, presentation, and production flow during service.
• Managing inventory, food storage, and kitchen cleanliness to ensure compliance with health and safety regulations.
• Stepping into the Executive Chef’s role when needed and collaborating on broader kitchen operations and strategy.

Skills

Mentoring

Menu development

Quality control

Inventory management

Leadership

Creativity

Education

High School Diploma or equivalent

Culinary school or apprenticeship preferred

Job description

The Commoner in Kimpton Hotel Monaco Pittsburgh is seeking a Chef de Cuisine to lead daily kitchen operations and drive culinary innovation. You will collaborate with the Executive Chef to ensure excellence in all dishes and guest experiences.

Responsibilities include supervising staff, developing seasonal menus, maintaining quality and safety standards, managing inventory, and stepping in for the Executive Chef when needed. Flexibility for high-demand periods is required.