Lead Sous Chef — Boutique Hotel Kitchen Mastery

Marcus Hotels & Resorts; Pittsburgh (Allegheny County); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Room discounts

Restaurant discounts

Theatre coupons

Career growth opportunities

Paid time off

Flexible scheduling

Benefits after 30 days

Job summary

Kimpton Hotel Monaco Pittsburgh is seeking a seasoned kitchen leader to train, supervise, and manage chefs and staff to prepare high-quality menu items per standard recipes. You will help control food, labor, and departmental expenses while maintaining safety and quality across shifts.

The role requires strong managerial experience in a hotel or resort setting, with a focus on cost control and staff development. This is a hands-on leadership position in a boutique hospitality environment.

Qualifications

• Managerial and production experience required in similar hotel or resort.
• 3-5 years in management of high volume production of hot and cold food.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Knowledge of food products and standard recipes; cost controls understanding.

Responsibilities

• Train, supervise, and work with all chefs’ staff to prepare and present food per standard recipes.
• Assist in control of food, labor, and departmental expenses.
• Assign duties, schedule staff, and ensure proper coverage while controlling payroll costs.
• Ensure proper ordering, receiving, storage, and rotation of food to meet health regs.
• Adhere to cost and quality control procedures and supervise sanitation practices.
• Maintain vacation and staffing plans; support engineering for equipment maintenance.
• Execute special events and VIP occasions as needed.
• Prepare all food items according to recipe specifications.

Skills

Kitchen management

High-volume production

Staff supervision

Food cost controls

English proficiency

Education

High school education

Tools

Basic computer skills

Job description

Kimpton Hotel Monaco Pittsburgh is seeking a seasoned kitchen leader to train, supervise, and manage chefs and staff to prepare high-quality menu items per standard recipes. You will help control food, labor, and departmental expenses while maintaining safety and quality across shifts.

The role requires strong managerial experience in a hotel or resort setting, with a focus on cost control and staff development. This is a hands-on leadership position in a boutique hospitality environment.