Chef Jobs in Pittsburgh, PA

About The Position

Requirements

• Work extended hours as required and/or during busy periods based on business needs.
• Operate a personal computer and use required applications.
• Work with minimal supervision.
• Manage inventory and order equipment or ingredients based on identified shortages.
• Possess excellent verbal and written communication skills.
• Effectively manage projects and schedules and delegate responsibilities to capable staff.
• Follow and secure nutrition and sanitation regulations and safety standards.
• Have excellent interpersonal and customer service skills.
• Have excellent organizational skills and attention to detail.
• Have excellent time management skills.
• Have strong analytical and problem-solving skills.
• Be proficient in Microsoft Office Suite or similar software.
• Have 3–5 years of management experience in a complex leisure entertainment concept.
• Have prior experience as an Executive Chef, Head Chef, or Sous Chef in a high-volume ($8M+ annual) restaurant, hotel, or leisure entertainment facility.
• Have a proven track record of successfully managing food and labor costs.
• Have experience working with staff at all levels.
• Have prior experience managing major projects and supervising workers’ day-to-day activities.
• Be able to communicate effectively and efficiently across organizational levels.
• Work evening, weekend, and holiday shifts to support venue operations and events.
• Be able to stand and walk for extended periods, including moving between kitchen and event areas.
• Be able to frequently lift, carry, and move food products or kitchen supplies weighing up to 50 pounds without assistance.

Nice To Haves

• A four-year bachelor's degree in Culinary Science or a relevant field is preferred.

Responsibilities

• Oversee daily culinary operations.
• Provide leadership and mentorship to kitchen staff and other Puttery Team Members.
• Plan and direct food preparation and culinary activities.
• Estimate food requirements and food and labor costs, and manage them within approved budgets.
• Supervise culinary team activities.
• Drive and maintain company culture.
• Recruit, hire, and manage the culinary team.
• Resolve staff and kitchen issues and complaints.
• Ensure culinary products meet or exceed company standards and regulatory food safety guidelines.
• Perform administrative duties, including team time management, payroll, and inventory.
• Promote company-sponsored training and growth initiatives.
• Develop and maintain working relationships with vendors, other departments, staff, and senior management.
• Create and maintain a climate of understanding and respect for all Team Members.
• Oversee culinary staff, including the Sous Chef, cooks, and dishwashers.
• Perform other duties as assigned and requested by the General Manager.
• Work on additional projects supporting company leadership and major initiatives as needed.