Restaurant Chef

Pyramid Global Hospitality

About The Position

Restaurant Chef Dellshire Resort | Opening Spring 2026 Where imagination, wonder, and togetherness come to life in extraordinary style. Shape your success in a place built for unforgettable experiences. At Dellshire Resort - a world-class, medieval-inspired destination where technology meets timeless adventure - you’ll join a team dedicated to awakening imagination, wonder, and connection. The Restaurant Chef is responsible for leading all culinary operations at Dellshire Resort’s off-site restaurant location. This role oversees kitchen operations, culinary team leadership, food quality, and execution of menu standards to ensure an exceptional dining experience for every guest. The Restaurant Chef partners closely with the Executive Chef to maintain culinary consistency, manage kitchen operations, and uphold Dellshire Resort’s commitment to quality, creativity, and hospitality. This position is responsible for driving culinary excellence, maintaining food safety standards, managing labor and food costs, and developing a high-performing culinary team.

Requirements

3–5 years of culinary leadership experience in a high-volume restaurant or hospitality environment.
Strong leadership and team development skills.
Experience managing kitchen operations including labor, inventory, and food cost control.
Strong knowledge of food safety standards and sanitation regulations.
ServSafe Certification required or ability to obtain upon hire.
Excellent organizational and communication skills.
Ability to thrive in a fast-paced, guest-focused hospitality environment.

Responsibilities

Lead the daily culinary operations of Dellshire Resort’s off-site restaurant, ensuring consistent execution of menu items and culinary standards.
Supervise, train, and mentor kitchen staff including cooks, prep cooks, and kitchen support team members.
Maintain the highest standards of food quality, presentation, sanitation, and safety.
Collaborate with the Executive Chef on menu development, seasonal offerings, and culinary innovation.
Manage kitchen labor schedules and staffing to meet operational needs while controlling labor costs.
Oversee food ordering, inventory management, and product quality control.
Ensure compliance with all local health department regulations, food safety guidelines, and company policies.
Monitor food cost, waste, and portion control to meet financial targets.
Maintain a clean, organized, and safe kitchen environment.
Respond to guest feedback and ensure prompt resolution of any service or quality concerns.
Support special events, promotions, and high-volume service periods as needed.
Participate in pre-opening planning, kitchen setup, and operational readiness for the off-site restaurant.