Executive Chef

Pyramid Global Hospitality is a renowned hospitality company that places great emphasis on its employees, fostering a supportive, inclusive, and people-first work environment. With over 230 properties worldwide, the company is dedicated to promoting diversity, career development, and employee wellbeing. Pyramid Global Hospitality offers a variety of attractive employment benefits such as comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and exclusive employee rates on hotel stays. The organization also prioritizes continuous training and professional growth to enable their workforce to advance their skills and achieve success in the competitive hospitality industry.

One of their treasured properties, The Bradley Hotel, situated in Fort Wayne, Indiana, epitomizes a blend of Midwestern charm and modern design. The property echoes the community spirit, industry, and creativity of Fort Wayne. It hosts numerous inviting venues including Birdie’s, a vibrant rooftop restaurant with captivating views of downtown Fort Wayne, a welcoming coffee bar, the refined lobby restaurant Arbor, and elegant banquet and event spaces perfect for celebrations. The Bradley offers a dynamic workplace driven by passion for hospitality and delivering personalized guest experiences.

The role of Executive Chef at The Bradley Hotel is a unique opportunity for a creative and motivated culinary leader who thrives in a fast-paced, guest-centric environment. This role demands an individual with extensive experience and a genuine passion for culinary arts, who also takes pride in mentoring their team both professionally and personally. The Executive Chef will be responsible for designing innovative menus that reflect seasonal availability and the hotel’s restaurant concepts, driving food and beverage merchandising programs, and enhancing the quality and profitability of menu offerings.

This role will challenge the chef to stay abreast of evolving culinary trends and guest preferences, adapting menus to meet the dynamic needs of the hotel’s diverse guest mix. Responsibilities include forecasting purchases, maintaining food costs within budgetary constraints, overseeing safe, efficient, and sanitary food production, and managing the stewarding department. The chef will also lead staff training initiatives to elevate culinary skills, provide quality food demonstrations, and foster a positive team culture unified by the "One Team" philosophy.

The Executive Chef acts as a key liaison maintaining transparent communication with the General Manager, Corporate Director of Food & Beverage, and Human Resources. This position offers a competitive salary range of $75,000 to $100,000, reflecting the candidate’s unique experience, skill set, certifications, and locational factors.

Ideal candidates must bring 8 to 10 years of executive chef expertise in reputable hotels or resorts, substantial experience in menu development and costing, and at least 5 years managing multi-outlet food production. Proficient communication, delegation skills, leadership vision, and a hands-on approach to kitchen operations are essential. This role also emphasizes employee retention through mentoring and coaching, making it perfect for culinary professionals committed to shaping exceptional guest experiences while nurturing their team's growth and success.