Lead Sous Chef — Boutique Hotel Kitchen & Events

MARCUS HOTELS INC; Pittsburgh, Northern (Allegheny County, KY); Hybrid; USD 55,000 - 65,000; Full time

Benefits offered by this job

Room discounts

Restaurant discounts

Movie coupons

Career growth

Paid time off

Health insurance

Life insurance

401(k) match

Job summary

Kimpton Hotel Monaco Pittsburgh is seeking an experienced kitchen leader to manage high‑volume production and supervise culinary staff. You will ensure recipes are followed, costs are controlled, and operations run smoothly in a boutique hotel setting.

This role requires managerial and production experience in hospitality, 3–5 years in kitchen management, and strong English communication. Benefits include room and dining discounts, health insurance, and 401(k) with company match.

Qualifications

• Managerial and production experience in a hotel/resort.
• 3–5 years in management of high-volume hot and cold food operations.
• Able to read, write and speak English to communicate job functions.
• Knowledge of food and labor cost controls and recipe adherence.

Responsibilities

• Train, supervise, and work with all chefs’ staff to prepare, cook, create, and present food per standard recipes.
• Assist in control of food, labor, and departmental expenses.
• Assign detailed duties to associates for efficient operation.
• Schedule culinary staff to maintain coverage while controlling payroll.
• Ensure proper ordering, receiving, storage, rotation, and temperature control.
• Adhere to control procedures for cost and quality; supervise sanitation practices.
• Maintain vacation staffing; assist in equipment repairs and maintenance.
• Prepare all food items according to recipe specifications; perform other duties as assigned.

Skills

Managerial experience

Food production management

High-volume kitchen

Cost controls knowledge

English proficiency

Education

High school diploma

apprenticeship / post-secondary

Job description

Kimpton Hotel Monaco Pittsburgh is seeking an experienced kitchen leader to manage high‑volume production and supervise culinary staff. You will ensure recipes are followed, costs are controlled, and operations run smoothly in a boutique hotel setting.

This role requires managerial and production experience in hospitality, 3–5 years in kitchen management, and strong English communication. Benefits include room and dining discounts, health insurance, and 401(k) with company match.