Pyramid Global Hospitality
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Overview
We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen. Successful candidates 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 enjoy being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
Responsibilities
You will attract, retain, and motivate the best culinary talent
You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
You may be required to perform any function within the culinary department (cook, steward etc)
You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
You will be the example that the culinary team follows
You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
You will work with the culinary team to ensure prep sheets are updated and being properly used daily
You will 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
You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus
Qualifications The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation. Competitive benefits package. Potential generous bonus. EOE.
Compensation The compensation for this position is $26.00/Hr. - $28.00/Hr. based on qualifications and experience.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen. Successful candidates 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 enjoy being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
Responsibilities
You will attract, retain, and motivate the best culinary talent
You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
You may be required to perform any function within the culinary department (cook, steward etc)
You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
You will be the example that the culinary team follows
You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
You will work with the culinary team to ensure prep sheets are updated and being properly used daily
You will 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
You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus
Qualifications The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation. Competitive benefits package. Potential generous bonus. EOE.
Compensation The compensation for this position is $26.00/Hr. - $28.00/Hr. based on qualifications and experience.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
#J-18808-Ljbffr