Chef de Cuisine

As Chef de Cuisine, you’ll take the lead in daily kitchen operations at The Commoner, our signature restaurant at the Kimpton Hotel Monaco Pittsburgh. Working alongside the Executive Chef, you’ll ensure excellence in every dish, drive culinary innovation, and lead a talented kitchen team committed to creating an exceptional guest experience.

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?

• Supervising and mentoring chefs, cooks, and kitchen staff to uphold high culinary and safety standards.

• Assisting in the creation and execution of innovative, seasonal menus that reflect regional flavors and current trends.

• Monitoring food quality, consistency, presentation, and production flow during service.

• Managing inventory, food storage, and kitchen cleanliness to ensure compliance with health and safety regulations.

• Stepping into the Executive Chef’s role when needed and collaborating on broader kitchen operations and strategy.

• This is a dynamic role that requires hands-on leadership, creativity, and a passion for food and exceptional hospitality. 

What do you bring to the role?

• High School Diploma or equivalent; culinary school or formal apprenticeship preferred.

• Minimum 2 years of experience as a Chef de Cuisine or Executive Chef; or 3+ years as a Sous Chef in a high-volume upscale restaurant.

• Advanced knowledge of international and domestic cuisine, food handling procedures, and modern cooking techniques.

• Proficiency in sautéing, grilling, cold food prep, sauce making, and knife skills (julienne, brunoise, etc.).

• Experienced, passionate culinary leader with strong organizational skills and a deep understanding of fine dining standards. 

• Collaborative, professional, good communicator, and thrive under pressure.

• Ability to lift up to 50 lbs., work in high-temperature environments, and be on your feet for extended periods. 

• Flexibility to work evenings, weekends, and holidays as needed

• ServSafe certification required (or willingness to obtain).

   

What’s in it for you?

• Room discounts at Marcus Hotels & Resorts and IHG-branded properties

• Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa

• “Two for one” movie theater coupons at Marcus Theatres

• Ability to grow your career and transfer from one property to another 

• Paid time off

• Flexible scheduling

• Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match

• And more!