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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
retirement plans
Paid Time Off
On-site wellness programs
Local discounts
Employee rates on hotel stays
ongoing training and development
Job Description
Pyramid Global Hospitality is a renowned hospitality management company committed to putting people first. Dedicated to fostering a supportive and inclusive work environment, Pyramid Global Hospitality values diversity, growth, development, and employee wellbeing across its global portfolio. With over 230 properties worldwide, the company blends comprehensive employee benefits, ongoing training programs, and a culture that emphasizes meaningful relationships with its team members. As part of its dedication to a People First culture, Pyramid offers exceptional benefit packages that include health insurance, retirement plans, paid time off, wellness initiatives, local discounts, and travel perks, making it a top employer in the... Show More
Job Requirements
- High school diploma or GED
- Minimum 4 years experience in hotel kitchens
- 2 years supervisory experience
- Maricopa County Food Handler Card
- Ability to train and mentor culinary staff
- Knowledge of food safety and sanitation regulations
- Effective communication skills
- Ability to manage inventory and cost control
- Flexibility to respond to operational needs
- Commitment to professional appearance and conduct
Job Qualifications
- High school diploma or GED
- Accredited culinary school or apprenticeship preferred
- 4-5 years experience in hotel kitchens with high volume and quality
- 2-3 years previous supervisory experience
- Basic knowledge of Microsoft Office Suite
- Maricopa County Food Handler Card required
- ServSafe certification preferred
Job Duties
- Train, mentor, and coach all culinary staff to execute the menu at a high level
- Conduct daily line checks to verify food quality and address issues
- Collaborate with Chef de Cuisine and Front of House on menu development
- Recruit, hire, and provide ongoing training and performance evaluations for team members
- Monitor communications to anticipate staffing needs and align with leadership
- Oversee kitchen operations ensuring efficiency, cost-effectiveness, and compliance
- Maintain accurate inventory levels and enforce proper stock rotation
- Perform quality checks during prep and before service
- Provide leadership and mentorship to junior kitchen staff
- Enforce food safety and health regulations with thorough documentation
- Support budget management by optimizing ingredient usage and minimizing waste
- Ensure timely completion of production lists for service periods
- Communicate effectively with culinary team to address operational needs
- Respond to menu changes and special requests promptly
- Engage with diners to accommodate dietary needs and ensure satisfaction
- Coordinate with other departments to maintain operational standards
- Maintain professional appearance and adhere to uniform guidelines
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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