Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,400.00 - $95,600.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k) with employer match
Company-paid Life Insurance
Employee assistance program
hotel discounts
Career growth opportunities
Job Description
Kimpton Hotel Monaco Pittsburgh is a distinguished boutique hotel nestled in the historic James H. Reed Building, originally constructed in 1903. This 248-room property skillfully combines the timeless charm of old-world architecture with bold and whimsical modern interiors, marking it as one of Pittsburgh's premier destinations for boutique hospitality. Located in the heart of a city renowned for its cultural renaissance, the hotel attracts guests seeking a unique blend of history, design, and exceptional service. Part of Marcus Hotels & Resorts, a division of The Marcus Corporation, Kimpton Hotel Monaco Pittsburgh is part of a well-established portfolio celebrated for its... Show More
Job Requirements
- High school diploma or equivalent required
- Minimum two years of prior experience as an Executive Chef required
- Ability to obtain ServSafe, CPR, and/or First Aid certifications
- Strong mathematical skills
- Proficiency with basic computer operations
- Ability to commit to 50 hours per week
- Ability to read, write, and speak English
- Physical dexterity and stamina to perform kitchen tasks
- Ability to work in varying temperature conditions
- Excellent interpersonal communication skills
Job Qualifications
- High school diploma or equivalent
- 2- or 4-year degree in Culinary Arts or Hospitality Management preferred
- Minimum two years of prior experience as an Executive Chef
- 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
- Willingness 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 that foster positive working relationships
- Ability to commit to 50 hours per week
- Capability to work independently and proactively
- Ability to read, write, and speak English to perform job functions
- 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 detect emergencies and assess food quality, taste, texture, and presentation
Job Duties
- Lead the culinary operation of The Commoner, Banquets and Catering events, and any 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 other 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 back/front-of-house training programs
- Review feedback from clients and associates, assess opportunities, and implement improvements
- Drive overall F&B satisfaction scores and exceptional 3rd-party reviews
- Create and implement new menus and individual menu items across outlets based on current trends, regional flavors, and seasonal price fluctuations
- Develop innovative selections for banquets and special events within client budgets and expectations
- Collaborate with the Director of F&B and Director of Catering on new offerings
- Partner with the Marketing Manager on on-property programming and activations
- Represent the property at community, media, and special events as needed
- Continuously strive to elevate the experience and distinguish the hotel within the market
- Monitor outlets during peak periods to oversee production, flow, and presentation
- Manage kitchen labor costs and food cost
- Support other departments to ensure brand alignment and quality standards
- Build and maintain vendor relationships to secure premium products
- Audit storerooms, market sheets, and storage areas to maintain quality and ensure compliance with health codes
- Enforce safety procedures and cleanliness across all kitchens, walk-ins, and coolers, including overseeing maintenance
- Ensure compliance with all local, state, and federal regulations
- Prepare food items according to recipe specifications
- Maintain effective associate relations, ensuring standards of conduct, dress, hygiene, and appearance
- Perform other duties as requested by leadership
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
A simple hiring platform for hospitality businesses.
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