Executive Chef at Marcus Corporation

Pittsburgh, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Feb, 26

Salary

0.0

Posted On

28 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Development, Team Leadership, Food Costing, Recipe Creation, Interpersonal Skills, Communication Skills, Problem-Solving, Vendor Relationships, Food Safety, Training, Customer Satisfaction, Event Planning, Budgeting, Mathematical Skills, Computer Skills

Industry

Hospitality

Description

At Kimpton Hotel Monaco Pittsburgh, we invite you to be part of a workplace where individuality is celebrated, personal growth is empowered and every moment matters. Our culture is built on the values of Be Yourself, Lead Yourself, Make It Count, creating a vibrant, inclusive environment for passionate hospitality professionals. Housed in the historic James H. Reed building originally built in 1903, our 248-room boutique hotel seamlessly blends old-world architecture with bold, whimsical interiors. Located in a city undergoing a creative revival, the Kimpton Hotel Monaco stands out as Pittsburgh’s fearless answer to boutique hospitality. If you're ready to bring your unique personality and creativity to a team that values genuine guest connections, we’d love to welcome you aboard. What will you be doing? Lead the culinary operations of The Commoner, Banquets and Catering, and all on-property or off-property events. Actively participate in discussions regarding the reconcepting of The Commoner. Interview, hire, train, supervise, schedule, and participate in the job functions of chefs, cooks, and other culinary personnel in alignment with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly with internal and external customers to promote food products and direct staff activities. Foster opportunities for team members to learn, grow, and develop their abilities. Collaborate with staff to create a culture and work environment grounded in respect. Lead and participate in ongoing service education through daily line-ups, regular team meetings, and training programs for both back- and front-of-house staff. Review client and associate feedback, evaluate recommendations, and take action to implement improvements. Drive overall F&B satisfaction scores and cultivate exceptional third-party reviews. Create and implement new menus and menu items for all outlets based on current food trends, regional tastes, and seasonal pricing. Develop innovative menu selections for special banquet themes and events in alignment with client budgets and expectations; collaborate with the Director of Food & Beverage and Director of Catering on proposed changes. Collaborate with the Marketing Manager on property programming and activations. Represent the property in the community through media appearances and special events, as needed. Continuously strive to position the property as a standout within the market. Monitor outlets during peak periods to oversee production, flow, and presentation. Manage kitchen labor and food costs. Support other property departments to ensure brand standards and offerings align with the quality of The Commoner. Build and maintain vendor relationships to secure high-quality products. Audit food storerooms, market sheets, and storage areas to maintain quality and comply with all health-code requirements. Enforce safety procedures and cleanliness throughout all kitchen areas, including walk-ins and coolers; oversee repairs, maintenance, and sanitation of facilities. Ensure compliance with all local, state, and federal regulations. Prepare all food items according to recipe specifications. Establish and maintain effective associate relations, ensuring standards for conduct, dress, hygiene, and appearance are upheld. Perform other duties as assigned by leadership. What do you bring to the role? High School Diploma or equivalent required. 2- or 4-year degree in Culinary Arts or Hospitality Management preferred, but not required. Minimum of two years of prior experience as an Executive Chef. Passion for industry trends and techniques, with strong knowledge of product quality, presentation, preparation, menu development, recipe creation, food costing, and people management. Ability to obtain ServSafe, CPR, and/or First Aid certification. Strong mathematical skills (addition, subtraction, multiplication, division) for interpreting reports and budgets. Solid understanding of basic computer operations and software related to inventory control, menu creation, email, and related tasks. Willingness to partner with Marketing and PR on campaigns, programming, special events, and budgeting. Ability to analyze data, forecast, and make decisions that support payroll and production control. Excellent interpersonal and communication skills that foster positive team relationships. Ability to commit to a 50+ hour work week. Strong independence, initiative, and proactive problem-solving skills. Ability to read, write, and speak English to perform and communicate job functions effectively. Finger and hand dexterity required to operate food machinery. Ability to grasp, lift, carry, and move goods continuously throughout a shift. Ability to perform job duties in extreme temperature environments. Ability to stand, walk, and/or sit for extended periods while performing essential functions. Adequate hearing and vision to detect signs of emergencies and evaluate product taste, texture, presentation, and preparation standards. What's in it for you? Hotel discounts at Marcus Hotels & Resorts and IHG-branded properties Discounts at Marcus Hotels & Resorts restaurants, cafés, lounges, golf, ski, and spa outlets Paid time off Medical, dental, and vision insurance (available after 30 days of employment) 401(k) with employer match Company-paid life insurance Employee assistance program Career growth opportunities, including transfers between properties And more!

Responsibilities

Lead the culinary operations of The Commoner, Banquets and Catering, and all on-property or off-property events. Create and implement new menus and menu items based on current food trends and collaborate with staff to foster a respectful work environment.