Executive Chef

Pittsburgh, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

hotel discounts

Restaurant Discounts

Paid Time Off

Medical insurance

Dental Insurance

Vision Insurance

401(k)

Life insurance

Employee assistance program

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 elegant establishment features 248 rooms that seamlessly blend old-world architecture with bold, whimsical interiors, providing guests a unique experience in the heart of a city undergoing a creative renaissance. The hotel is renowned as Pittsburgh's fearless answer to boutique hospitality, offering a vibrant, inclusive environment where individuality is celebrated, personal growth is encouraged, and every moment truly matters. As part of the Marcus Hotels & Resorts family, Kimpton Hotel Monaco Pittsburgh benefits from a rich 60-year legacy of operational and service excellence. Marcus Hotels & Resorts prides itself on being "People Pleasing People," dedicated to crafting extraordinary experiences for both guests and associates throughout its diverse portfolio of 15 unique U.S.-based hotels and resorts.

The role of Executive Chef at Kimpton Hotel Monaco Pittsburgh is a dynamic leadership position responsible for directing culinary operations across multiple venues within the hotel, including The Commoner restaurant, banquet functions, catering events, and other on-property or off-property culinary engagements. The successful candidate will lead a talented culinary team, overseeing hiring, training, scheduling, and daily food preparation activities while ensuring the highest standards of food quality, presentation, and safety are consistently met. This position demands a forward-thinking chef who actively contributes to menu development, conceptualizes new dining experiences, and collaborates closely with marketing and other hotel departments to enhance guest satisfaction and brand reputation. Beyond managing operational efficiencies such as labor and food cost controls, the Executive Chef plays a vital role in fostering a positive workplace culture founded on respect, continuous education, and team development.

The Executive Chef is expected to be an ambassador for the hotel, representing Kimpton Hotel Monaco Pittsburgh in community events and media opportunities, while continuously working to elevate the hotel’s culinary offerings within the competitive market. Candidates will need a strong passion for current food trends, culinary innovations, and a deep understanding of recipe creation, menu development, and food costing. Additionally, a commitment to safety, sanitation, and compliance with all relevant health regulations is essential. The role requires excellent interpersonal and communication skills, the ability to work over 50 hours per week, and the physical capability to manage the demands of a busy kitchen environment. This opportunity offers a fulfilling career path with robust benefits, career growth prospects, and a chance to contribute to the thriving hospitality scene in Pittsburgh.

Job Requirements

High school diploma or equivalent required
Two- or four-year degree in Culinary Arts or Hospitality Management preferred but not required
Minimum of two years' experience as an Executive Chef
Ability to obtain certification in ServSafe, CPR, and/or First Aid
Strong mathematical skills
Working knowledge of computer inventory and communication systems
Excellent interpersonal communication skills
Willingness to commit to 50+ hours per week
Ability to work independently
Ability to read, write, and speak English
Physical ability to operate food machinery and handle goods
Capacity to perform duties in extreme temperature conditions
Stamina to stand, walk, or sit for long periods
Ability to visually and auditorily assess product quality and safety

Job Qualifications

High school diploma or equivalent
Two- or four-year degree in Culinary Arts or Hospitality Management preferred but not required
Minimum of two years' prior experience as an Executive Chef
Passion for industry trends and techniques with strong knowledge of product, presentation, quality, preparation, menu development, recipe creation, food costing, and people management
Ability to obtain certification in ServSafe, CPR, and/or First Aid
Strong mathematical skills to interpret reports and budgets
Working knowledge of computer systems related to inventory control, menu creation, and communication tools
Willingness to collaborate with Marketing and PR on campaigns, programming, special events, and budgeting
Ability to analyze data, forecast, and make decisions to ensure proper payroll and production control
Excellent interpersonal communication skills that foster positive working relationships
Ability to commit to 50+ hours per week
Ability to work independently and proactively
Ability to read, write, and speak English to comprehend and communicate job functions
Finger and hand dexterity to operate food machinery
Ability to grasp, lift, carry, or otherwise move goods on a continuous basis
Ability to perform duties within extreme temperature ranges
Ability to stand, walk, and/or sit for extended periods
Hearing and visual ability to detect emergencies and assess product 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 conversations about reconcepting The Commoner
Interview, hire, train, supervise, schedule, and participate in the job functions of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs
Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities
Foster opportunities for the team to learn, grow, and develop their abilities
Collaborate with staff to create a culture and work environment founded on respect
Lead and participate in ongoing service education through facilitating daily line-ups, regular team meetings, and new back- and front-of-house training programs
Review feedback from clients and associates, make judgments, and take action to implement suggestions for improvement