Executive Sous Chef

Pyramid Global Hospitality • Hanover, NH

138d

About The Position

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

Requirements

• Culinary creativity and a minimum of 5 years in hotel culinary operations.
• Prior experience as an Executive Sous Chef with knowledge of most international and domestic dishes.
• Culinary school training preferred.

Responsibilities

• Assist Executive Chef with all food preparation, production and control for all food outlets and banquet facilities.
• Involved with hiring, training, supervising, scheduling and participating in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities.
• Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Assist in creating new menus and individual menu items for all outlets based on current food trends and regional tastes.
• Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
• Confer with Executive Chef and Banquet Chef regarding new selections and changes.
• Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.

Benefits

• Comprehensive health insurance
• Retirement plans
• Paid time off
• On-site wellness programs
• Local discounts
• Employee rates on hotel stays

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees