Executive Chef

About the role

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

What You Will Have an Opportunity To Do

• Assist with all food production including that used for restaurants, functions and other outlets.
• Work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications and recipes.
• Supervise staff and monitor food and labor budget for the department.
• Lead a team to ensure professional food quality and strong sanitation standards are achieved.
• Foster an environment of professionalism and teamwork.
• Hire, train and supervise all culinary staff.
• Monitor food quality and presentation.
• Conduct daily stand-ups with team.
• Manage budgeting, forecasting and actual costs of all kitchen and labor expenses.
• Aid in new standards when needed.
• Manage the day-to-day operation.
• Participate in food preparation and production.
• Produce food consistent and of high quality taste and presentation.
• Control food costs through proper training with staff.
• Ensure all staff follows proper uniform guidelines.
• Ensure environment is clean, safe and well-maintained at all times.
• Establish goals for the culinary team, anticipate and resolve challenges, develop cost saving ideas or activities.
• Adhere to health department and hotel food handling and sanitation guidelines.
• Develop menus and item pricing.
• Train all staff on new menu or special items to ensure items are prepared to specifications.
• Maintain effective communication with all food and beverage team members, sales team and hotel staff.
• Conduct regular inspections of the kitchen to ensure standards are being met.
• Consistently monitor inventory.
• Identify new culinary techniques and presentations.

Physical/Cognitive Activities

• Constant walking and standing on concrete, tile, rubber mats, carpet, stairs, linoleum while inspecting and working in kitchen and outlets.
• Frequent crouching, stooping and twisting occurs through the day.
• Reaching overhead occurs occasionally while retrieving supplies, inspecting fixtures and facilities and working on line.
• Frequent handling of supplies, knives, slicer, utensils, sauté pans, turning on water faucets and knobs on ovens.
• Occasional grasping for supplies, knives, slicer, utensils, sauté pan, turning on water faucets and knobs on ovens.
• Occasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs.
• Lift product/supplies weighing 1 to 50 lbs.
• Talking and hearing occurs constantly while interacting with guest and associates.
• Taste, sense of smell and vision are used constantly to assure of quality and consistency of Food & Beverage.
• Ability to professionally deal with difficult situations/people.
• Highly repetitive work.
• Constant attention to detail to ensure product controls, quality, presentation, sanitation, service and safety.
• Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities.
• Exposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrations.

Requirements

• The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
• Minimum Education of an Associate’s Degree.
• Serv Safe Certification.
• Previous Executive Chef or Executive Sous Chef experience.
• Previous experience in a high volume hotel environment and banquet production.
• Ability to handle fast pace and high volume.
• Professional communication skills and fostering of team environment.
• The ability to take and give direction, problem solving, be organized and self-motivated.
• Strong knowledge of local, state and federal food sanitation regulations.
• Comfortable providing direction and supervision to kitchen staff.
• The ability to train and develop new team members and culinary leaders.
• Must be able to work nights, weekends and holidays.
• Must be able to speak, read and understand cooking directions.

Compensation

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.