PM Lead Line Cook

Industrialist Pittsburgh; Pittsburgh (Allegheny County); On-site; USD 42,000 - 59,000; Full time

Job summary

The Industrialist in downtown Pittsburgh is seeking a Lead Cook to join its bustling hotel kitchen. You will lead culinary staff, prepare meals for the hotel restaurant and catering events, and ensure quality and presentation while adhering to safety standards.

Minimum of two years in hospitality or restaurant food service is required. Read, write, and communicate professionally with team members and guests; high school diploma or equivalent preferred.

Qualifications

• High school graduate or equivalent preferred.
• Minimum of two years hospitality or restaurant food service experience required.
• Read, write, and verbally communicate effectively with team and guests.

Responsibilities

• Prepare meals for hotel restaurant and catering functions.
• Monitor food cost and portion control without sacrificing quality.
• Maintain kitchen cleanliness and organization.
• Accommodate guests' special requests.
• Coordinate catering with Sales and ensure guest satisfaction.
• Follow FIFO and assist with inventory and receiving.

Skills

Hospitality experience

Team leadership

Food safety

Communication

Education

High school diploma or equivalent

Job description

INDUSTRIALIST HOTEL124 rooms | 1,277 sq. ft. event spaceAmenities include: signature restaurant (The Rebel Room), social lounge, fitness center, in-room dining, valet parking, conference & lounge areas.Blending historic character with modern lifestyle design, The Industrialist in downtown Pittsburgh offers an authentic guest experience. With prime access to shops, local restaurants, the Business District, riverfront trails, and convenient public transit, the property provides an engaging environment for hospitality professionals passionate about dynamic, urban hospitality.JOB SUMMARYThe Lead Cook has responsibility for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs, and may include weekends and holidays.JOB DUTIES• Responsible for executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.• Understand food cost and portion control without sacrificing quality.• Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.• Accommodate guests’ special requests.• Maintain clean work area, practicing “clean as you go” policy.• Place orders in absence of the Chef/Sous Chef and assist with inventory and receiving of food & beverage product.• Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.• Assist with any reports as required (inventory, food costs, beverage costs, etc.)• Maintain sanitation and safety standards with anyone entering the kitchen area.• Maintain effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered.• Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.• Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.• Watch for safety hazards and report them immediately to your Department Supervisor.• Assist on the preparation of various foods while maintaining a clean area.MINIMUM REQUIREMENTS• High school graduate or equivalent preferred.• Minimum of two years hospitality or restaurant food service experience required.• Able to work with little or no supervision.• Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.