Task Force Chef

New Bedford, MA, USA|Onsite

Job Overview

Employment Type

Temporary

Full-time

Compensation

Salary

Range $72,000.00 - $9,360.00

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 leading hospitality management company committed to placing people first. The company emphasizes a People First culture that values the well-being, growth, and development of its employees. Pyramid Global Hospitality fosters an inclusive work environment that supports diversity while encouraging professional advancement and personal growth. Operating in more than 230 properties worldwide, they provide their employees with comprehensive training and development opportunities designed to build skills and expertise. Key benefits include comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and exclusive employee rates on hotel stays. The company’s dedication to building...

Job Requirements

5+ years of progressive culinary leadership experience
At least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full-service restaurant
Strong background in banquet and catering operations preferred
Proven ability to lead, motivate, and develop a high-performing team
Knowledge of food safety standards, ServSafe certification preferred or required upon hire

Job Qualifications

5+ years of progressive culinary leadership experience
At least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full-service restaurant
Strong background in banquet and catering operations preferred
Proven ability to lead, motivate, and develop a high-performing team
Knowledge of food safety standards, ServSafe certification preferred or required upon hire

Job Duties

Supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and special functions
Run or assist running a hot line or banquet event with attention to detail and timing
Research and develop menus for buffets, a la carte, banquets, and other functions
Assist the Executive Chef with establishing recipes for all cuisine prepared by culinary staff
Assist leadership team by communicating directives, coaching, and training
Coordinate and write prep lists
Inspect the quality of food products and inform Executive Chef when quality is not acceptable
Coordinate and supervise all kitchen activities with other operating departments to ensure overall success of the Inn
Review daily agenda sheets and establish objectives for culinary staff
Maintain a clean and sanitary environment, ensuring compliance with local and state codes