Culinary Supervisor

Pyramid Global Hospitality•Wesley Chapel, FL

8d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and creative Culinary Supervisor to join their team at the award-winning Saddlebrook Resort. This role involves assisting with the planning and execution of daily food production, preparation, and presentation in a safe and sanitary environment, aiming for profitable, competitive quality products. The resort is a 480-acre property near Tampa, Florida, known for its meeting and vacation destination status, athletic training facilities, and car-free Walking Village design. It features 495 rooms and suites, exceptional restaurants, two golf courses, and multiple tennis courts. The company emphasizes a 'People First' culture, fostering diversity, growth, development, and wellbeing, with a commitment to employee development, benefits, and building meaningful relationships. They offer ongoing training and development opportunities to support career advancement.

Requirements

Extensive experience working in a high-volume professional kitchen.
College graduate in the culinary arts.
Creative, motivated, and a passionate hands-on leader in the kitchen.
Proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant.
Responds in a professional and courteous manner to guests and team.
Enjoys being a teacher of the culinary arts supporting their team both personally and professionally.
Familiar with basic and advance cooking methods.
Must be able to work long hours including weekends and holidays.
3+ years’ experience as a cook in a high-volume professional kitchen.
Must have basic allergy knowledge.
Must have full knowledge of correct cooking temperatures of all vegetables and proteins.
Must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report.
Active Food handler’s certification.
Requires strong organizational skills.
Must be able to work independently.
Able to be on your feet for long periods of time.
Able to lift at least 50 pounds.
At least 21 years of age.
Have a desire to exceed expectations.
An energetic personality.

Responsibilities

Attract, retain, and motivate the best culinary talent.
Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
Perform any function within the culinary department (cook, steward, etc.).
Conduct daily walk-throughs of the kitchen, making recommendations for corrections, repairs, cleanliness concerns, and improvements.
Conduct daily meetings with the team to ensure preparation and communicate pertinent information.
Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
Manage the finances of the department, analyze and control costs, and manage the budget to achieve a profitable operation.
Ensure thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
Work with the culinary team to ensure prep sheets are updated and properly used daily.
Guide the nightly cleaning of all kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the following day's service.
Assist the Executive Chef in the creation, costing, and implementation of seasonal menus and special menus.