Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,400.00 - $95,600.00
Work Schedule
Standard Hours
Benefits
Executive committee perks
Annual Executive Committee bonus
hotel discounts
Restaurant Discounts
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k) with employer match
Life insurance
Employee assistance program
Career growth opportunities
Job Description
Kimpton Hotel Monaco Pittsburgh is a distinguished boutique hotel located in the heart of Pittsburgh, housed in the historic James H. Reed Building originally constructed in 1903. This 248-room property uniquely combines the charm of old-world architecture with contemporary, whimsical interior design to create an inviting atmosphere that reflects Pittsburgh's vibrant creative revival. The hotel is recognized as one of Pittsburgh's premier boutique accommodations, known for its fearless approach to hospitality and a dedication to crafting unforgettable guest experiences. As part of Marcus Hotels & Resorts, a company with a rich 60-year heritage of operational and service excellence, Kimpton Hotel... Show More
Job Requirements
- High school diploma or equivalent required
- Two- or four-year degree in Culinary Arts or Hospitality Management preferred
- Minimum two years experience as an Executive Chef
- Ability to obtain ServSafe, CPR, or First Aid certifications
- Strong mathematical skills
- Proficiency in computer operations related to inventory and menu creation
- Ability to commit to 50 hours per week
- Ability to work independently
- Ability to read, write, and speak English
- Physical ability to lift and move goods
- Ability to work in extreme temperatures
- Ability to stand and walk for long durations
- Good hearing and vision
- Dexterity for kitchen machinery operation
Job Qualifications
- High school diploma or equivalent
- Two- or four-year degree in Culinary Arts or Hospitality Management preferred
- Minimum two years of prior experience as an Executive Chef
- Strong passion for industry trends, techniques, product knowledge, menu development, costing, and people leadership
- Ability to obtain ServSafe, CPR, and/or First Aid certifications
- Strong mathematical skills for interpreting reports and budgets
- Proficiency with basic computer operations related to inventory, menu creation, and communication
- Ability to collaborate with Marketing and PR on campaigns, programming, events, and budgeting
- Ability to analyze data, forecast, and make informed decisions for staffing and production
- Excellent interpersonal communication skills
- Ability to commit to 50 hours per week
- Capability to work independently and proactively
- Ability to read, write, and speak English
- Dexterity to operate food machinery and handle kitchen tasks
- Ability to lift, carry, and move goods continuously
- Ability to work in extreme temperature ranges
- Ability to stand, walk, and/or sit for extended periods
- Hearing and visual ability to assess food quality and emergencies
Job Duties
- Lead the culinary operation of The Commoner, Banquets and Catering events, and other on-property or off-property events
- Actively participate in discussions around reconcepting The Commoner
- Interview, hire, train, supervise, schedule, and support chefs, cooks, and culinary team members in alignment with productivity standards, cost controls, and forecast needs
- Communicate clearly and listen actively to support both internal and external customer needs
- Foster opportunities for the team to learn, grow, and develop their abilities
- Collaborate with staff to create a respectful, inclusive culture and work environment
- Lead and participate in ongoing service education through daily lineups, team meetings, and new training programs
- Review feedback from clients and associates, assess opportunities, and implement improvements
- Drive overall food and beverage satisfaction scores and exceptional third-party reviews
- Create and implement new menus and individual menu items based on current trends, regional flavors, and seasonal price fluctuations
- Develop innovative banquet and special event selections within client budgets
- Partner with the Director of Food & Beverage, Director of Catering, and Marketing Manager on programming, activations, and community representation
- Monitor outlets during peak periods to oversee production, flow, and presentation
- Manage kitchen labor and food costs
- Support brand alignment and quality standards
- Build and maintain vendor relationships
- Audit storerooms and storage areas for quality and compliance
- Enforce safety and cleanliness procedures
- Ensure compliance with all local, state, and federal regulations
- Prepare food items according to recipe specifications
- Maintain effective associate relations and standards of conduct, dress, hygiene, and appearance
- Perform additional duties as requested by leadership
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: