Kitchen Supervisor

Pyramid Global Hospitality

5d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and experienced Lead Cook to join their Culinary team. This role involves assisting the executive chef in daily operations, menu planning, and cost management within a high-volume professional kitchen at the JetBlue Lodge, located within the Orlando International Airport campus. The JetBlue Lodge is a 200-room full-service lodging facility designed to complement the JetBlue Training Center, offering four-star lodging and services to JetBlue constituents, including new-hire orientation, ongoing training, and executive stays. The Lead Cook will be instrumental in maintaining a safe, sanitary, and profitable food service operation, ensuring high-quality culinary products and exceptional guest experiences.

Requirements

Must be able to work long hours including weekends and holidays.
3+ years of experience as a cook in a high-volume professional kitchen.
Basic allergy knowledge.
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.
Full knowledge of the state’s health codes as well as the Eco Sure food safety and health report.
Active Food handler’s certification.
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.
A desire to exceed expectations.
An energetic personality.

Nice To Haves

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.

Responsibilities

Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment.
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.