Banquet Sous Chef

The Hilton Garden Inn Pittsburgh/Southpointe, a premier venue located in Canonsburg is looking for a Banquet Sous Chef to join their team.  This location hosts several corporate meetings, intimate gatherings, and extraordinary weddings in our 20,000 square feet of flexible event space. Hilton is ranked #1 on Fortune's Best Companies to Work For® in the U.S. list, offering exclusive global Team Member travel perks and discounts. This property is locally owned and operated by Piatt Hotel Group, an established, family-owned management group with a portfolio of newly constructed, renovated, and well-maintained properties across Western PA. A career with Piatt Hotel Group offers pathways for new responsibility, career advancement and continuous learning for Team Members at every level. Enjoy competitive benefits, PTO, holidays, and paid training.

Under the general guidance of the Banquet Executive Chef, the Banquet Sous Chef is responsible for overseeing the back of house operations and shifts. They lead the back of house team including setting a positive and effective flow in the kitchen, overseeing preparations and presentation of service and menu items.

General Requirements:

• Consistently offers professional, engaging, and friendly service to our guests as well as our colleagues
• Collaborate with Banquet Executive Chef on Banquet menu creation
• Assist in ordering food and product for the banquet department
• Contribute to the training and development of culinary staff
• Maintain consistency and ensure all quality standards are met
• Monitor food costs and follow take action to keep them in line
• Ensure that all food products prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Responsible for the day-to-day operations and guest satisfaction of all Banquet functions in the hotel
• Actively monitor the quality of banquet food at all points of a function to ensure that food remains of the utmost quality.
• Supervise colleagues regarding preparation and presentation of finished products for banquet guests

Education and Experience:

• Minimum 3 years culinary management experience in a hotel, catering, or related field
• Requires strong food knowledge pertaining to culinary technique, timing, palette, and presentation
• High volume catering/banquet experience required
• Must have strong communication and organizational skills
• Must be innovative, detail oriented and quality conscious
• Must show proven people skills in leading a culinary team

We offer a competitive benefits package including 401(k), Medical, Dental, Vision, Paid Time Off (PTO), Paid Holidays, Paid Parking and Team Member Travel Perks/Discounts.

Equal Opportunity Employer