The Joinery hotel, a Curio Collection by Hilton located in Downtown Pittsburgh is hiring a Sous Chef.
Joinery Hotel Pittsburgh, Curio Collection by Hilton, is a welcoming, 185-room boutique hotel and local gathering place in Downtown Pittsburgh’s Golden Triangle representing the legacy, local pride and grit of the Burgh. A compact and cozy respite for today’s curious traveler, Joinery Hotel honors the city's working class history and distinct culture with a modern edge, including an experiential lobby with ‘offering table’ check-in experience and tasting library, nearly 800 sq ft of meeting and event spaces, a 10th floor outdoor terrace with a unique view of the city.
Looking to inspire discovery and build community, guests have the option to kick back with a record, sip on a craft beer in the library, take in a bold contemporary art collection showcasing local talent, or gather together to learn a new skill. An inviting space for leisure and business travelers alike, Joinery Hotel Pittsburgh is the ideal launch pad for exploring Steel City from a local’s point-of-view.”
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!
Job OverviewManage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
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 franchise standards.Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees 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, recommend discipline and termination, as appropriate.Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/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/exceeded while quality is maintained/improved.Promote the Accident Prevention Program to minimize liabilities and related expenses. QualificationsEducation/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.Continuous standing -during preparation, during service hours or during expediting, usually all day.Must be able to hear equipment timers and communicate with other staff.Must be able to see that product is prepared appropriately.Must have moderate comprehension and literacy to read use records and all special requests.Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.Environment
Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
BenefitsPerks:
Medical, Dental, Vision, first of the month after hire, no waiting period!Unlimited Vacation401k enrollment after 60 daysHilton discounted rooms for family and friendsSage Hospitality Room discounts & PerksAnd Many More Options Apply for this job onlineApplyShareEmail this job to a friendRefer Sorry the Share function is not working properly at this moment. Please refresh the page and try again later. Share on your newsfeed We want to connect with you TODAY! As we work to fully resume Sage’s operations, we want to connect with the best and brightest talent out there – YOU! Please click here to learn more about opportunities with Sage and provide your information so we can be in touch. Application FAQsSoftware Powered by iCIMS
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