Lead Chef de Cuisine: Innovative Kitchen Leader

The Marcus Corporation; Pittsburgh (Allegheny County); Hybrid; USD 70,000 - 100,000; Full time

Benefits offered by this job

Room discounts at Marcus Hotels & Reso

Discounts at Marcus Hotels & Resorts F

Two for one cinema tickets

Paid time off

Medical, dental, and vision insurance

Job summary

The Marcus Corporation is seeking a Chef de Cuisine for The Commoner at Kimpton Hotel Monaco Pittsburgh. You will lead a dynamic kitchen team, drive seasonal menus, and uphold top-tier culinary and safety standards to deliver exceptional guest experiences.

As a hands-on leader, you’ll collaborate with the Executive Chef, manage inventory and operations, and adapt to high-volume, upscale service while maintaining a vibrant, guest-focused kitchen culture.

Qualifications

• High School Diploma or equivalent; culinary school or apprenticeship preferred.
• Minimum 2 years of experience as a Chef de Cuisine or Executive Chef; or 3+ years as a Sous Chef in a high-volume upscale restaurant.
• Advanced knowledge of international and domestic cuisine, modern cooking techniques, and food handling procedures.

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

Menu development

Team leadership

Food safety

Knife skills

Education

Culinary school or apprenticeship

Job description

The Marcus Corporation is seeking a Chef de Cuisine for The Commoner at Kimpton Hotel Monaco Pittsburgh. You will lead a dynamic kitchen team, drive seasonal menus, and uphold top-tier culinary and safety standards to deliver exceptional guest experiences.

As a hands-on leader, you’ll collaborate with the Executive Chef, manage inventory and operations, and adapt to high-volume, upscale service while maintaining a vibrant, guest-focused kitchen culture.