Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
retirement plans
Paid Time Off
On-site wellness programs
Local discounts
Employee rates on hotel stays
ongoing training and development
Job Description
Pyramid Global Hospitality is a renowned hospitality management company dedicated to placing people at the heart of its operations. With a strong emphasis on fostering a supportive and inclusive work environment, Pyramid Global Hospitality is committed to the growth, development, and wellbeing of its employees. The company operates over 230 properties worldwide, offering diverse career opportunities across a wide range of hospitality sectors. Its People First culture is evident in its generous employee benefits, ongoing training, and dedication to creating meaningful relationships both within the company and with guests. Employees benefit from comprehensive health insurance, retirement plans, paid time off,... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience in a professional kitchen
- Experience working in high-volume culinary settings
- Strong organizational and leadership skills
- Ability to work flexible hours including nights, weekends and holidays
- Knowledge of food safety standards and health regulations
- Ability to lift and move heavy kitchen equipment and goods
- Effective communication skills
- Ability to train and mentor kitchen staff
Job Qualifications
- Proven experience as an executive sous chef or similar culinary leadership role
- Strong knowledge of culinary techniques and food preparation
- Experience managing kitchen staff and operations
- Excellent leadership and communication skills
- Ability to work in a high-volume, fast-paced environment
- Understanding of health and safety regulations
- Culinary degree or equivalent professional cooking certification preferred
- Ability to create and update menus and recipes
Job Duties
- Oversee all production and service of food in all kitchen areas of the Lytle Park Hotel
- Train and lead kitchen employees in the proper preparation of menu items, equipment and safety
- Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items
- Observe expediting flow of all kitchens making adjustments in order to adhere to control procedures for cost and quality
- Maintain knowledge of local competition and general industry trends
- Train and develop all Kitchen staff to ensure the continuation of career growth
- Oversee weekly and monthly inventories
- Monitor to ensure proper receiving, storage and rotation of food products as to comply with the City of Boston health department regulations including coverage, labeling, dating and placing items in proper containers for kitchen and service
- Continually review menus and items, while coordinating with the Executive Chef to update the menus as appropriate, including recipes, menu specifications and productions forecasts
- Schedule the kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast
- Oversee that all the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team
- Create and maintain a highly functional, teamwork-oriented, back of the house team
- Assist the Executive Chef with special projects as assigned
- In the absence of Executive Chef, assume all duties of Executive Chef
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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