Executive Chef

Pittsburgh, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $69,400.00 - $95,600.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short-term disability

long-term disability

401(k) with Company Match

Tuition Assistance

Discounted room rates at Marriott hotels worldwide

discounted room rates at Concord-managed hotels

Training and development opportunities

career advancement

Job Description

Cork & Crust at The Oaklander Hotel stands as Pittsburgh's newest premier culinary destination where refined wine selections perfectly complement the city's finest wood-fired pizzas. This luminous and modern eatery is meticulously designed for the contemporary diner seeking not just a meal but a complete experience. With a focus on creating an inviting atmosphere and serving exceptional food, Cork & Crust is redefining Pittsburgh’s dining landscape with fresh and innovative cuisine.

Cork & Crust is part of The Oaklander Hotel, a prestigious and modern hospitality establishment committed to excellence and guest satisfaction. The hotel itself provides guests with stylish accom... Show More

Job Requirements

Minimum of 6 years of culinary leadership experience
Proven expertise in wood-fired cooking techniques
Experience managing high-volume kitchen operations
Strong budget and cost control skills
Ability to lead and develop culinary teams
Excellent communication and interpersonal skills
Knowledge of health and safety regulations

Job Qualifications

Proven success as an Executive Chef in a high-volume, full-service environment
Passion for wood-fired cooking, scratch preparation, and culinary creativity
Strong leadership, training, and team-building skills
Drive to shape a new restaurant opening and build a legacy in Pittsburgh's dining scene
Experience in making pizza doughs and crusts
Minimum of 6 years of culinary leadership experience in hospitality or high-volume environments
2-year degree in Culinary Arts, Hospitality Management, or a related field preferred
Proven ability to lead large teams in a fast-paced setting with a focus on quality and cost control
Strong understanding of food and labor cost management
Excellent interpersonal and communication skills
Ability to foster a team-oriented environment focused on associate growth and guest satisfaction
Experience with menu development, kitchen safety, vendor management, and operational compliance

Job Duties

Lead all kitchen operations including main kitchen, banquet events, and culinary team performance
Design and deliver creative menus that balance innovation with approachability and execute innovative menus based on market trends and guest preferences
Ensure consistent preparation and presentation of high-quality, flavorful food
Develop and maintain food and labor cost controls
manage department operating budgets
Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards
Demonstrate new cooking techniques and ensure culinary team is properly trained on equipment and recipes
Collaborate with food and beverage and hotel leadership to ensure alignment with guest expectations and operational goals

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: