Executive Chef at The Renaissance Pittsburgh Hotel

Sage Hospitality Group • Pittsburgh, PA • 5h ago

Why us?

When you are looking for a new job, you know in your heart you want to work where you belong. The Renaissance Pittsburgh Hotel, managed by Sage Hospitality, may just be your ideal location. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us show you how it's done.

Enliven your senses by joining forces with this top-notch team. Take pride in providing fresh, local ingredients and inspired menu choices to our local and travelling guests in our Braddock's Rebellion Restaurant, StreetSide bar, Event Space and In-Room Dining. There are many moving pieces to the operation. With a passion for food, interaction and teamwork you could be the perfect fit. Could this be where you belong?

It is an exciting time for the hotel as we are undergoing a significant refresh. Would you like to be part of that journey? If so, this is where you belong!

Job Overview

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.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.

Recommends menu and procedural changes.

Recommends the budget and manages food and labor costs within approved budget constraints.

Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four-year college.

Experience

Experience required by position is five to ten 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.

Requires oral and written communication skills.

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have moderate speech communications skills to communicate with other employees.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

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 objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).

Carrying, (ranging from clipboard to food products to small equipment).

Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

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.

Benefits

The Perks Fully Loaded Coverage for the Executive Committee:

Medical, Dental, & Vision Insurance

401(k) with 100% Employer Match (this benefit is getting EVEN better in 2026!)

Complimentary Parking Pass

Independence Plan for PTO

Eligible to participate in the Sage Bonus Plan

Cell Phone Plan Reimbursement

Company Paid Life, AD&D, Short and Long Term Disability

Complimentary Employee Meals

Hotel Discounts (Both Marriott and Sage Portfolios)

Eligible for Referral Bonuses

Incentive Programs

Cell Phone Discounts

ID: 2026-30589

Position Type: Regular Full-Time

Property : Renaissance Pittsburgh

Outlet: Hotel

Category: Culinary

Address : 107 6th St

City : Pittsburgh

State : Pennsylvania

EOE Protected Veterans/Disability

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