Executive Chef at The Renaissance Pittsburgh Hotel

Sage Hospitality•Pittsburgh, PA

About The Position

When you are looking for a new job, you know in your heart you want to work where you belong. The Renaissance Pittsburgh Hotel, managed by Sage Hospitality, may just be your ideal location. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us show you how it’s done. Enliven your senses by joining forces with this top-notch team. Take pride in providing fresh, local ingredients and inspired menu choices to our local and travelling guests in our Braddock’s Rebellion Restaurant, StreetSide bar, Event Space and In-Room Dining. There are many moving pieces to the operation. With a passion for food, interaction and teamwork you could be the perfect fit. Could this be where you belong? It is an exciting time for the hotel as we are undergoing a significant refresh. Would you like to be part of that journey? If so, this is where you belong! Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

More than two years of post high school education, but less than a degree from a four-year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
Must have excellent vision, for safety reasons.
Must have moderate speech communications skills to communicate with other employees.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.