Executive Chef

About Us

At the Pittsburgh Marriott City Center, we don't just offer exceptional hospitality - we offer exceptional careers.

Located in the heart of the city, just steps from Acrisure Stadium and across from PPG Paints Arena, our hotel blends modern style with authentic Pittsburgh charm.

What truly sets us apart is our people.

We believe that our success begins with an engaged and empowered team.

That's why we're committed to providing a supportive, inclusive, and dynamic workplace where every associate can grow and thrive.

With comprehensive benefits and a culture rooted in respect and belonging, the Pittsburgh Marriott City Center is more than just a place to work - it's a place to build your future.

Discover how far your potential can take you.

Join us today.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

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.

Essential Duties and Responsibilities


* Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.


* Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.

Interview, 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, 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.


* Comply with attendance rules and be available to work on a regula...