Culinary Lead- Operational Chef Leader

Hiring Pros • Pittsburgh, PA

4d • Onsite

About The Position

Bistro To Go is seeking a Culinary Leader – Operational Chef Leader to oversee day-to-day kitchen operations, ensure consistent food quality, and lead a seasoned culinary team through high-volume production and complex events. This role has real influence, helping to shape kitchen operations, team dynamics, and brand standards. The environment is fast-moving and hands-on, requiring adaptability, clear communication, and composure under pressure. Success also involves a focus on presentation, execution, logistics, and the overall guest experience. This position is being created to strengthen kitchen leadership, build structure, and support the company's growth and expansion into new locations.

Requirements

• 10+ years of serious catering or high-volume food service experience.
• Hands-on operational skills, comfortable with both food preparation and team management.
• Ability to build relationships, listen, ask questions, and earn trust.
• Calm and stabilizing presence under pressure in a fast-moving, constantly changing environment.
• Team-first leadership approach, measuring success by the capability and confidence of the team.
• Multicultural culinary fluency, embracing diverse menus, teams, and events.
• Understanding of food cost, labor percentage, and operational accountability.
• Readiness to help build the KPI structure for future growth.

Nice To Haves

• Experience in a role that shows depth, longevity, and a clear love for the craft and people.
• Experience operating in environments where plans shift and adaptability matters.
• Experience with Dale Carnegie training and Normative Leadership programs.

Responsibilities

• Oversee daily kitchen operations, including checking in with team leads, assessing staff, identifying issues, and adjusting priorities.
• Ensure consistent food quality, recipe consistency, and production standards across all culinary departments.
• Lead and mentor the culinary team through daily operations, seasonal surges, and high-volume event execution.
• Manage scheduling, inventory awareness, and vendor coordination in partnership with the administrative team.
• Maintain awareness of food costs, labor percentages, and operational efficiency.
• Serve as a leadership presence for the team, running daily check-ins, coaching individuals, managing conflict, and building trust.
• Learn Bistro’s systems and eventually own boots-on-the-ground operations at the main location.
• Establish clear production systems and operational rhythms for high-volume event execution while maintaining quality and hospitality standards.

Benefits

• 401k with 3% match
• Wellness Pay
• PTO
• 50% Meal Discount
• Free Lunch
• Leadership development through established systems, including Dale Carnegie training and Normative Leadership programs
• Relocation assistance available

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed