Cook - Stretto Chophouse

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets.

About Our Property

Sunseeker Resort Florida Gulf Coast, by Curio is a stunning waterfront destination located in Southwest Florida, offering the perfect blend of luxury and leisure. With 785 guest rooms and more than 60,000 square feet of event and meeting space, the resort is designed to accommodate both upscale leisure getaways and dynamic business gatherings. Guests can indulge in an impressive collection of 18 food and beverage outlets, from fine dining to casual coastal fare, showcasing flavors from around the world. The resort also features a luxurious pool scene, including the largest rooftop pool in Florida, providing sweeping views of Charlotte Harbor and an elevated, resort-style experience.

Responsibilities

• Reliable and dependable attendance is required
• Maintains a positive attitude, especially under high pressure
• Works a station (or multiple) preparing meals to desired quality and presentation
• Maintain a quality standard as set by the hotel brand
• Assist the team towards achieving exceptional guest service
• Ability to produce high quality meals in an efficient and safe manner
• Maintain preparation levels cleanly, proficiently, and safely, to obtain a seamless execution
• Exercise discretion and independent judgment when evaluating new programs, new services and new ideas
• Stay abreast of property goals to support the culinary division
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seeks feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest’s satisfaction
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
• Foster a team belief that possesses and delivers on key strategies of guest service, team member relations, team cooperation, financial responsibility and asset management
• Perform other functions as needed

Requirements

• High School Diploma or equivalent; Culinary degree or certificate is appreciated
• Minimum of 3-5 years work experience in a cook position in a high volume restaurant atmosphere
• Proven experience as a line cook
• Food handler certification by state recognized agency
• Combination of education and experience will be considered

Skills

• Intermediate level knife skills utilized on a daily basis
• Intermediate understanding of various cooking methods, ingredients, equipment, and procedures
• Ability to undertake intermediate culinary duties including: grilling, sautéing, roasting, braising, frying, sauce preparation, and short order cooking
• Knowledge of intermediate cooking techniques
• Basic understanding of meat/seafood fabrication
• Ability to read a recipe and execute upon it consistently and quickly
• Advanced knowledge of food safety procedures and guidelines
• Able to execute opening and closing procedures
• Ability to work one to two (or more) stations on a cook line
• Knowledge of classic cooking techniques and dishes
• Practical knowledge of timing between stations
• Practical experience for base sauces from different cuisines
• Ability to work varied shifts, including weekends and holidays
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Professional appearance and demeanor