Sous Chef

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?’

Train, supervise, and work with all chefs’ staff in order to prepare, cook, create, and present food according to hotel standard recipes for quality food products. Assist in the control of food, labor, and departmental expenses.

• Assigns, in detail, specific duties to all associates under supervision for efficient operation of kitchen

• Selects, trains, and supervises kitchen staff in the proper preparation of menu items.

• Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.

• Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.

• Adhere to control procedures for cost and quality.

• Supervises daily safety and sanitation practices.

• Maintains vacation schedule for proper staffing.

• Assists engineering in repair controls of equipment and preventative maintenance programs.

• Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.

• Prepare all food items according to recipe specifications.

• Perform other duties as assigned.

What do you bring to the role?

• High school education preferred. Apprenticeship, post secondary school, or equivalent work experience beneficial.

• Managerial and production experience required in similar hotel or resort. 3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations.

• Additional language skills and basic computer knowledge helpful.

• Thorough knowledge of food products, standard recipes, and proper preparation.

• Ability to read, write, and speak English to comprehend and communicate job functions.

• Finger/hand dexterity in order to operate food machinery.

• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.

• Knowledge of food and labor cost controls, and the calculation of these controls.