Culinary Industry Jobs in Pittsburgh

Aramark is hiring a Lead Cook - PNC Park Premium Services in Pittsburgh, PA. This role sits within Cooks + Chefs (Operations - Food and Beverage). The position supports Aramark's stadium, arena, and live-attraction business. Relevant background includes cook, cooking, cooker, prep cook, and related disciplines. Aramark is one of North America's largest hospitality, food service, and facility-management operators, serving destinations from national parks to major-league stadiums to airports. Apply through the Aramark careers portal to be considered. Posted 2026-04-14.

Aramark is hiring a Chef de Cuisine - Suites - PNC Park, Home of the Pittsburgh in Pittsburgh, PA. This role sits within Cooks + Chefs (Operations - Food and Beverage). The position supports Aramark's stadium, arena, and live-attraction business. Relevant background includes chef, culinary, culinarian, and cuisine. Aramark is one of North America's largest hospitality, food service, and facility-management operators, serving destinations from national parks to major-league stadiums to airports. Apply through the Aramark careers portal to be considered. Posted 2026-04-20.

Aramark is hiring a Executive Chef- PNC Park - Home of the Pittsburgh Pirates in Pittsburgh, PA. This role sits within Cooks + Chefs (Operations - Food and Beverage). The position supports Aramark's stadium, arena, and live-attraction business. Relevant background includes chef, culinary, culinarian, and cuisine. Aramark is one of North America's largest hospitality, food service, and facility-management operators, serving destinations from national parks to major-league stadiums to airports. Apply through the Aramark careers portal to be considered. Posted 2026-04-20.

<p>Aramark is hiring a Catering Chef - PNC Park- Home of the Pittsburgh Pirates in Pittsburgh, PA. This role sits within Cooks + Chefs (Operations - Food and Beverage). The position supports Aramark&#x27;s stadium, arena, and live-attraction business. Relevant background includes chef, culinary, culinarian, and cuisine. Aramark is one of North America&#x27;s largest hospitality, food service, and facility-management operators, serving destinations from national parks to major-league stadiums to airports. Apply through the Aramark careers portal to be considered. Posted 2026-04-28.</p>

<p>This Host(ess) role at Restaurant Cork &amp; Crust in Pittsburgh, PA is currently accepting applications. Please click the apply link for full details on responsibilities, qualifications, and compensation.</p>

<p>Cork &amp; Crust is seeking enthusiastic Servers to join their team in Pittsburgh, PA. As a Server, you will be responsible for providing excellent customer service, taking orders, and ensuring a positive dining experience for guests. This role offers competitive hourly compensation.</p>

<p>This Bartender role at Cork &amp; Crust Restaurant in Pittsburgh, PA is currently accepting applications. Please click the apply link for full details on responsibilities, qualifications, and compensation.</p>

<p>This Restaurant Server role at Hilton Garden Inn Pittsburgh University Place in Pittsburgh, PA is currently accepting applications. Please click the apply link for full details on responsibilities, qualifications, and compensation.</p>

Opportunity: Cook Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Your Growth Path Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director Your Focus Follow recipes to prepare food items accordingly. Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat. Prepare appetizers, salads, or cold dishes. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Bake breads, rolls, or other baked goods. Portion, arrange, and garnish food for pick up by server or deliver to guests. Maintain clean and sanitized work areas such as cutting boards, counters and work spaces. Secure and store food items properly. Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction. Follow safe food handling procedures. Follow guidelines related to sustainability practices related to HHM’s EarthView program. Practice safe work habits and wear protective safety equipment. Ensure overall guest satisfaction. Perform other duties as requested by management. Your Background and Skills High School diploma preferred. Previous culinary experience or equivalent training required. Department of Health Sanitation certificate may be required. Work Environment and Context Work schedule varies and may include working on holidays, weekends and alternate shifts. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It Source: Hospitality Online

<ul><li>Purpose: Ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.</li></ul> <h3>Essential Functions</h3> <ul><li>Responsible for assigned shift, assisting in overall Supervision of Outlets.</li><li>Supervise and coordinate assigned shift.</li><li>Assist in overall supervision of the department as outlined in job description.</li><li>Check staff punctuality.</li><li>Complete environmental checklist for dining room.</li><li>Spot check liquor pars.</li><li>Order daily supplies.</li><li>Hold pre-meal meetings.</li><li>Follow up on established training steps.</li><li>Handle guest comments and complaints.</li><li>Ensure guest satisfaction.</li><li>Stay on the floor at all times.</li><li>Communicate with guests and receive feedback.</li><li>Observe, teach, and correct staff&#x27;s service.</li><li>Monitor each guest experience.</li><li>Examine food preparation.</li><li>Examine beverage presentation.</li><li>Handle any guest complaint.</li></ul> <h3>JOB DESCRIPTION Essential Functions</h3> <ul><li>Maintain condition of dining room.</li><li>Prepare maintenance requests and follow-up.</li><li>Complete other assigned duties.</li><li>Cost control</li><li>Monitor food and liquor requisitions</li><li>Monitor food waste.</li><li>Check bar controls, shot glass use, red lining, bottles totally empty.</li></ul> <h3>Must be familiar with and adhere to all liquor liability laws</h3> <ul><li>Dram Shop Act - Prohibiting the sale/service of alcohol to intoxicated guests.</li><li>Prohibiting the sale/service of alcohol to minors.</li><li>Must know emergency procedures (including CPR) and work to prevent accidents.</li><li>Perform any other duties assigned by management.</li></ul> <h3>Hotel Specific Essential Functions</h3> <ul><li>Ensure Local 57 contract is thoroughly understood and followed.</li><li>Ensure all work areas that are visible to guests are meticulously maintained and cleaned.</li></ul> <h3>Tools and Equipment</h3> <ul><li>Computer and printer, telephone, pen/pencil, photo-copying machine,</li><li>File folders, filing cabinet, facsimile machine</li></ul> <h3>Working Environment</h3> <ul><li>Interior of hotel, in all areas of the hotel</li><li>Exterior of hotel with exposure to weather conditions.</li><li>Exposure to various hazardous chemicals.</li><li>Exposure to food items and beverages.</li><li>Physical Job Requirements (for essential functions only)</li><li>Lifting/Pushing/Pulling/ Carrying</li><li>Lift, push, pull and carry tables, chairs, trays, plates and chaffing dishes on a daily basis – 50 pounds</li><li>Bending/Kneeling</li></ul> <p>Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required-</p> <ul><li>Mobility</li><li>95% of shift – covering all areas of outlets supervising</li><li>Continuous Standing</li><li>Assist at hostess station – minimal stationary standing.</li><li>Climbing</li></ul> <h3>Varies by location</h3> <ul><li>Driving</li><li>No driving required</li><li>Work Environment</li><li>Inside 95% of work period (usually 10 hours)</li><li>Outside 5% of work period (usually 10 hours)</li><li>Can exceed 100% if working at location with outside dining facilities and when assisting in kitchen</li><li>Hearing/Vision/Speech/Literacy</li></ul> <p>Hearing is critical (Assisting with guest and associate matters. Interpreting instructions from superiors)</p> <ul><li>Vision is critical (Seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules)</li><li>Speech is critical (Communicating with guests and associates, issuing instructions, communicating policies)</li><li>Literacy is critical (Read and implement policies and procedures; writing schedules and reading forecast and SOP’s)</li><li>Chemical/Agents Used</li><li>Knowledge of for training purposes</li><li>Protective Clothing</li><li>None required</li></ul> <h3>Equipment Operations</h3> <ul><li>Coffee machine, telephone, toaster, credit card machine, photo copier, liquor and soda gun</li><li>Other Considerations</li><li>There are no other considerations</li></ul> <p>Omni Hotels &amp; Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:</p> <ul><li>EEOC is the Law Poster.</li><li>Omni Hotels &amp; Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.</li><li>If you are interested in applying for employment with Omni Hotels &amp; Resorts and need special assistance to apply for</li></ul>

Position Summary The Director of Food & Beverage is responsible for the strategic leadership, operational execution, financial performance, and guest experience of all food and beverage operations throughout the hotel, including restaurants, lounges, bars, banquets/catering, in-room dining, stewarding, and related services. This role drives profitability, service excellence, associate engagement, culinary innovation, and operational consistency while ensuring compliance with brand standards, safety regulations, and local health requirements. The Director of Food & Beverage serves as a key member of the hotel’s executive leadership team and partners closely with Sales, Revenue Management, Rooms Division, and Human Resources to achieve overall hotel objectives. No job description can fully capture every duty that may be required. Team members are expected to perform additional responsibilities as assigned to support operational needs and deliver exceptional guest experiences. Essential Functions & Responsibilities Executive Leadership Provide strategic and operational leadership for all food and beverage outlets and banquet operations. Develop and execute annual business plans aligned with hotel goals and brand initiatives. Lead by example through visible, hands-on management and active floor presence. Foster a culture of accountability, collaboration, innovation, service excellence, and continuous improvement. Participate in Executive Committee meetings and contribute to overall hotel strategy and performance. Ensure compliance with all company policies, SOPs, labor regulations, and brand standards. Financial & Business Performance Achieve departmental revenue, profit, flow-through, and guest satisfaction goals. Manage departmental P&L performance including forecasting, budgeting, labor management, and cost controls. Analyze financial reports, trends, and operational metrics to identify opportunities and implement action plans. Drive revenue growth through menu engineering, promotions, upselling strategies, beverage programming, catering optimization, and outlet activations. Monitor and control: Food cost Beverage cost Labor productivity Overtime Inventory levels Operating expenses Payroll expenses Shrinkage and waste Partner with Sales and Catering teams to maximize banquet and catering revenues. Review and approve forecasts, schedules, purchase orders, invoices, and inventory controls. Ensure accurate cash handling, billing, reconciliation, and financial reporting procedures. Guest Experience & Service Excellence Ensure all guests receive exceptional, personalized, and consistent service experiences. Monitor guest satisfaction platforms, online reviews, Medallia feedback, and service recovery opportunities. Establish and maintain luxury/service standards across all F&B operations. Maintain active engagement with guests during meal periods, events, and high-volume operations. Ensure timely and professional resolution of guest concerns. Oversee banquet event execution to ensure flawless service delivery and planner satisfaction. Culinary & Beverage Operations Partner with the Executive Chef to ensure food quality, consistency, presentation, and menu innovation. Ensure all outlets operate in accordance with recipe, portion, presentation, and sanitation standards. Oversee beverage operations including liquor controls, wine programming, cocktail standards, and responsible alcohol service. Ensure effective production planning and operational readiness for forecasted business levels. Monitor banquet execution for quality, timing, presentation, and profitability. Support seasonal menu development, promotions, and outlet concepts. Team Leadership & Talent Development Recruit, train, coach, mentor, and develop management teams and hourly associates. Conduct regular performance evaluations, coaching conversations, and development planning. Lead departmental meetings, daily stand-ups, and ope