Executive Chef

Fort Wayne, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $100,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

On-site wellness programs

Local discounts

Employee rates on hotel stays

Job Description

Pyramid Global Hospitality is a renowned company in the hospitality industry that emphasizes a People First culture, valuing its employees and fostering a supportive and inclusive work environment. With a commitment to diversity, growth, development, and the well-being of its workforce, Pyramid Global Hospitality operates over 230 properties worldwide, providing exceptional guest experiences in various market segments. The company offers a comprehensive benefits package, including health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and exclusive employee rates on hotel stays. Through ongoing training and development opportunities, Pyramid is dedicated to helping employees build their skills and... Show More

Job Requirements

Eight to ten years of experience as an Executive Chef at reputable hotels or resorts
extensive menu development and costing experience
five plus years of experience in multi-outlet food production management
outstanding communication skills and leadership abilities
hands-on working knowledge in food production
ability to mentor and coach to maintain employee retention

Job Qualifications

Eight to ten years of experience as an Executive Chef at reputable hotels or resorts
extensive menu development and menu costing experience
five plus years of experience in multi-outlet food production management
outstanding communication, delegation, and leadership abilities
hands-on experience with deep knowledge in all aspects of food production
proven track record as a mentor and coach to maintain employee retention

Job Duties

Create menus reflecting seasonal availability based on the restaurant concept
develop food and beverage merchandising programs for grab and go or other food retail elements
analyze menus and procedures to improve profit and quality
stay updated on industry trends and adjust offerings based on guest needs and hotel guest mix
develop daily, seasonal, and special event menus to enhance the guest experience
forecast purchases and maintain food cost within budget
lead safety, efficiency, and sanitary production in the kitchen
develop purchase specifications and ensure order guides and food inspection standards are met
monitor stewarding department activities and personnel
design training and development plans to enhance team skills
provide demonstrations and examples of quality food and recipe standards
create an amenity program reflecting the hotel and its environment
lead a culture of "One Team" empowering employees to assist guests
maintain clear communication with General Manager, Corporate Director of Food and Beverage, and Human Resources

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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