Culinary Administrative Assistant/ Line Cook- The Westin Grand Cayman Seven Mile Beach Resort & Spa

Pyramid Global Hospitality

3d•KYD 12 - KYD 13•Onsite

About The Position

This position serves as the primary administrative support for the Executive Chef and the entire culinary team. The role involves performing all secretarial and administrative duties in a highly professional and courteous manner to enhance communication, streamline operations, and ensure efficient flow of incoming and outgoing information across the Culinary Department. Pyramid Global Hospitality is a trailblazer in the development, management, marketing and owner‐advisory services of resorts, hotels, conference centers and exclusive private clubs. PYRAMID’S distinguished and proven reputation is deeply‐rooted in core values that are focused and aligned with a people-first mentality. The company leadership and valued associates are passionately committed to delivering the industry’s most authentic, enchanted, soulful, vibrant, unrivaled and memory‐making experience. PYRAMID’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with prestigious national and international awards.

Requirements

Minimum 2–3 years of administrative support or clerical experience (e.g., office assistant, receptionist, or coordinator roles).
Experience with administrative tasks like filing, calendars, phones, emails, requisitions, and data entry is essential.
Strong organizational and time management skills — Critical for handling multiple tasks (rostering, appointments, follow-ups, supplies).
Attention to detail and accuracy — Especially for documentation, payroll/vacation tracking, confidential info, and audit records.
Proficiency in Microsoft Office (Word, Excel, Outlook/PowerPoint) and basic computer/email/internet skills — Often explicitly required.
Excellent communication (verbal and written) and interpersonal skills — For phones, messages, inter-departmental coordination, meetings/minutes, and maintaining professional relationships.
Discretion and professionalism — Handling confidential/classified material and maintaining etiquette/code of confidentiality.
Ability to work in a fast-paced environment.
Basic knowledge of hospitality/F&B operations — Understanding food safety rules, emergency procedures, or culinary basics (not cooking expertise, but familiarity helps).

Nice To Haves

Prior experience in hospitality, hotel, restaurant, food & beverage (F&B), or a fast-paced kitchen environment. This helps with understanding culinary terminology, kitchen demands, food safety/audit processes, and department-specific records (e.g., staff rosters, requisitions, safety documentation).
Experience with hospitality software (e.g., Opera, payroll systems), multi-lingual abilities, or customer service background.

Responsibilities

Provide the Team with administrative support, including filing, answering telephones, taking messages, maintaining appointment calendar, making interviews arrangements, internal customer service, Place orders, assist in planning of roster and other office duties.
Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
Implement and update systematic filing system for all food & beverage records.
Maintain ambassador details on file, including contact details, vacation plan, PH balances.
Request off and update payroll.
Maintain all details related to joining date of new team members
Participates in regular meetings and briefings as may be scheduled and takes notes to be documented and filed.
Review status of work and follow-up actions required with the executive Chef daily
Handle confidential and classified material and ensure to always keep the code of confidentiality and maintain professional office etiquette and discretion.
Establish and maintain professional and effective communication channels within the Culinary Department and the other departments.
Record office equipment, forms, stationery and other supplies required for use by Culinary Department
Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
Maintains all documentation & Forms related to Kitchen and safety food audits
Participates in any scheduled training and development program that may improve personal or departmental standards.
Provide paperwork for any requisition within the hotel such as: Purchasing requisition, Work order for all outlets.
Handle all correspondence and filing in Food & Beverage office.
Maintain and manage the daily appointment on behalf of & for the Executive Chef
Arrange/take minutes in all culinary related meetings.
Maintain good relationship with the Culinary and Food & Beverage brigade
Communicate with team members through bulletin board and present the hotel activities and information for all teams.