Lead Cook/Expo

Pyramid Global Hospitality•Daytona Beach, FL

1d•Onsite

About The Position

Pyramid Global Hospitality is a company that prioritizes its employees, fostering a supportive and inclusive work environment that promotes diversity, growth, development, and wellbeing. Their "People First" culture is evident in their approach to employee development, benefits, and relationship building. They offer comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays. The company also provides ongoing training and development opportunities across its more than 230 properties worldwide. The Shores Resort and Spa, a property of Pyramid Global Hospitality, boasts 212 guest rooms and 20,000 sq ft of event space. They emphasize a strong culture, full benefit plans including 401k with company match, and bonus programs, seeking individuals with a passion for service and a desire for personal and professional success. They are looking for a Lead Cook/Expo to join their Culinary team. This role requires extensive experience in a high-volume professional kitchen, a creative and motivated approach, and a passion for leadership and teaching culinary arts. The successful candidate will have a proven track record with creative, seasonal menus and will respond professionally to guests and the team. The Lead Cook will assist with the planning, execution, daily production, preparation, and presentation of all food for the hotel, ensuring a safe, sanitary work environment that meets all standards and regulations, while achieving profitable, competitive quality products.

Requirements

Must be able to work long hours including weekends and holidays.
Have a 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 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

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 be the example that the culinary team follows
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 and Culinary Supervisors in the creation, costing, and implementation of (seasonal) menus and special menus
Any other reasonable job expectations set out by the Executive Chef