Come join the award winning Sage Restaurant Group at Pittsburgh's own Braddocks American Brasserie, located in the heart of the Cultural District within the luxurious Renaissance Hotel. Braddock's American Brasserie is a celebration of what the original Pittsburgh farmer brought to this region, and to what the modern farmers, their families, and the melting pot of people and cultures bring to Pittsburgh today.
As part of the Sage Restaurant Group, we focus on building independent restaurants and lounges adjacent to our hotels in prime locations. Highly designed, innovative, and value driven, all of the restaurants in the Sage Restaurant Group portfolio offer Sage hotel guests added value as well as a completely different experience from their hotel stay. Sage Restaurant Group?s internally developed concepts finally bridge the gap between the age old struggle of having a successful restaurant while still taking care of the hotel guest needs. Our concepts are based on 3-meal platforms, are value driven, and have built in efficiencies to be used as a successful foundation for all banquet, catering, and room service needs. With a primary focus on building restaurants for the communities they serve this positive synergy and dynamic is rarely found within the hospitality industry.
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.
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 Human Resources 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.
Perform special projects and other responsibilities as assigned.
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.
More than two years of post high school education, but less than a degree from a four year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).