Chef de Cuisine

Pyramid Global Hospitality

About The Position

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Chef de Cuisine. This individual must have experience working in a high-volume professional kitchen and have a passion for the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, respond in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Chef de Cuisine will lead the planning and execution of the daily production, preparation, and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Requirements

Someone passionate about developing a culinary team
Someone with a flexible schedule to include weekends and holidays.
Someone with experience as a cook in a high volume professional kitchen, with a leadership capacity
Someone with full knowledge of the state’s health codes as well as the eco sure food safety and health report
Someone with strong organizational skills
Someone who is able to work independently
At least 21 years of age
Have a desire to exceed expectations
An energetic personality

Nice To Haves

Someone with an active Food handler’s certification is a plus, the property will provide training as needed

Responsibilities

Serve as the “Face” of the restaurant in the hotel and community
Create, cost, and implement (seasonal) menus and special menus
Attract, retain, and mentor the best culinary talent
Complete the daily ordering using the current par levels for the restaurant
Collaborate with the Restaurant Manager to exceed guest expectations
Train the restaurant culinary and operations team on the menu and daily specials
Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
Attend weekly F&B meetings, leadership meetings, and monthly safety meeting representing the culinary team
Lead by example that the culinary team follows manage costs related to the restaurant, analyze, and control costs to achieve a profitable operation
Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
Work with the culinary team to ensure prep sheets are updated and being properly used daily
Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service