Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,500.00 - $65,500.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
retirement plans
Paid Time Off
bonus potential
401k Match
Free uniform care
Employee rates on hotel stays
Job Description
Pyramid Global Hospitality is a renowned global hospitality company that places people at the heart of its operations. With a deep commitment to fostering a supportive and inclusive work environment, Pyramid Global Hospitality prioritizes diversity, growth, development, and employee wellbeing. The company exemplifies its People First culture through comprehensive employee development initiatives, attractive benefit packages, and a focus on building meaningful relationships within its workforce. It operates more than 230 properties worldwide, offering diverse career opportunities in the hospitality sector for both emerging talents and seasoned professionals. This global footprint enables employees to be part of an expansive network dedicated... Show More
Job Requirements
- Culinary degree preferred
- Food Handling and Sanitation certificates required
- Minimum three years experience and/or training in the Culinary Department of a luxury hotel
- Weekend availability required
- Ability to lift, push, pull and move equipment in excess of 50 pounds
- Ability to resolve problems and make effective decisions under pressure
- Willingness to work second shift
- Strong communication skills
- Adherence to safety and sanitation standards
Job Qualifications
- Culinary degree preferred
- Food Handling and Sanitation certificates required
- Minimum three years experience and/or training in the Culinary Department of a luxury hotel
- Three years in a management capacity preferred
- Hands-on management approach
- Ability to develop menus
- Strong leadership and communication skills
- Ability to maintain high food quality and safety standards
- Experience in supervising kitchen staff
- Knowledge of food cost control and inventory management
- Capable of multitasking in a fast-paced environment
- Customer service orientation
- Proficiency in kitchen equipment use and maintenance
Job Duties
- Supervise entire kitchen operation in absence of the Executive Chef
- Train and supervise subordinate employees
- Schedule production work for subordinate employees
- Check staffing, uniforms, and daily production sheets
- Review quality of product
- Coordinate units of kitchen operation
- Assist with controlling food costs and requisitioning necessary supplies
- Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation
- Ensure that meals are prepared and delivered on time and in acceptable quantity and quality
- Test, write, and standardize recipes
- Establish and create written standards for execution
- Assist with developing new menu items to allow the hotel to compete with other banquet operations in the area
- Assist Catering department with developing special menus for functions
- meet with clients as requested
- Review the daily activities
- check house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests
- Practice emergency procedures in compliance with hotel/company standards
- react and assist in hotel emergency situations as needed
- Inspect the cleanliness of the line, floor, and all kitchen stations
- Direct staff to rectify any deficiencies
- Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
- Complete work orders for maintenance repairs and submit to Engineering
- Contact Engineering directly for urgent repairs
- Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
- Assist with monthly culinary inventories
- Monitor monthly status of all accrual categories
- Assist with the recruiting, hiring, evaluation, training and discipline of all hourly employees
- Tour kitchen facilities daily
- monitor staff performance
- Handle disciplinary problems and counsel employees
- Inspect the grooming and attire of staff
- Ensure that all staff attend required training in hazardous communication, safety, and sanitation
- Monitor staff for safety and infection control policies
- Foster and promote a cooperative working climate
- Train culinary staff and service staff
- Monitor staff's interaction with guests and resolve discrepancies
- Promote positive guest relations
- Assist in preparing and working at any hotel function
- Document pertinent information in department's logbook
- Maintain complete knowledge of all hotel features/services and hours of operation
- Support Leading Quality Standards
- Complete MOD training and MOD Shifts as assigned
- Be an ambassador of the hotel and the company at all times
- Ensure security and confidentiality of all guest and hotel information
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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