Sous Chef

HEI Hotels & Resorts•Pittsburgh, PA

1d•Onsite

About The Position

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. We believe that our success begins with an engaged and empowered team, 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. We encourage all qualified candidates to apply, including those with U.S. military experience, even if their experience doesn't perfectly align with every qualification. The Sous Chef will 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

Two+ years of post-high school education.
Five+ years of employment in a related position.
Advanced knowledge of the principles and practices within the food profession.
Experiential knowledge required for management of associates and/or complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Nice To Haves

Culinary education is desirable.
Hotel experience preferred.

Responsibilities

Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Should assume the responsibilities of the Executive Chef in his or her absence.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.