Lead Cook - Harbor Yards Food Hall

Pyramid Global Hospitality • Charlotte Harbor, FL

1d

About The Position

As a Lead Cook, you will play a key role in crafting inspired dishes that reflect the vibrant flavors and elevated style of our clubhouse restaurant. This senior-level culinary professional is responsible for ensuring impeccable quality, consistency, and presentation across all menu items. You will lead by example, overseeing station preparation, maintaining precise execution standards, and upholding all health, safety, and sanitation protocols. In addition to managing your own station, you will guide and mentor cooks, fostering teamwork and craftsmanship in every plate that leaves the kitchen. The ideal candidate thrives in a fast-paced, high-energy environment and takes pride in transforming fresh, local ingredients into exceptional guest experiences. Reporting to the Sous Chefs and Chef de Cuisine, you will help elevate our culinary program. All duties are performed in accordance with department and Sunseeker Resort policies, practices, and procedures.

Requirements

• Minimum 5 years of experience in a high-volume, upscale or fine dining kitchen environment; golf club experience preferred.
• ServSafe certification or other food handler certification by a state recognized agency
• Ability to work varied shifts including mornings, evenings, weekends, and holidays as business demands.
• Advanced knife skills used daily with precision and consistency.
• Mastery of core culinary techniques including grilling, sautéing, roasting, braising, frying, sauce preparation, and short-order cooking.
• Advanced knowledge and execution of all cooking stations within the department, with the ability to step into any role as needed.
• Strong understanding of a wide variety of cooking methods, ingredients, equipment, and preparation procedures.
• Demonstrated ability to oversee and guide cooks and prep cooks while maintaining high performance on own station.
• Ability to read, interpret, and execute recipes consistently; capable of contributing to menu and recipe development.
• Advanced knowledge of classic cooking techniques, intermediate sauces, and contemporary plating styles.
• Proficiency in meat and seafood fabrication with attention to portion control, minimal waste, and product consistency.
• Strong understanding and execution of food safety procedures, storage hierarchy, and FIFO standards in compliance with health department regulations.
• Ability to direct and execute all opening and closing procedures with attention to cleanliness, readiness, and efficiency.
• Proven ability to function well under pressure, managing multiple priorities in a fast-paced, high-energy environment.
• Exceptional organizational and time management skills with attention to detail and quality.
• Professional demeanor, grooming, and communication skills consistent with luxury resort standards.
• Ability to work varied shifts including mornings, evenings, weekends, and holidays as business demands.
• Strong interpersonal skills with a genuine passion for hospitality and delivering outstanding guest experiences.
• Mature personal discretion, sound judgment, and the ability to lead by example.

Nice To Haves

• Culinary degree or formal culinary training preferred but not required.

Responsibilities

• Prepare, cook, and present menu items with precision and consistency, maintaining the highest culinary standards.
• Ensure all food is prepared in accordance with established recipes, portion controls, and presentation specifications.
• Maintain a clean, organized, and efficient workstation while upholding all health, safety, and sanitation standards.
• Assist in menu development, daily specials, and recipe refinement to enhance quality and creativity.
• Oversee the preparation and execution of all dishes during service, ensuring timely delivery and exceptional presentation.
• Monitor product freshness and quality, communicating any shortages, issues, or improvements to the Sous Chef or Chef de Cuisine.
• Support daily prep and production levels, ensuring readiness for peak periods and special events.
• Lead, train, and mentor line cooks and culinary team members, fostering a positive and professional kitchen culture.
• Uphold consistent communication between kitchen team members and front-of-house staff to ensure seamless service.
• Assist with inventory control, product rotation, and waste reduction initiatives.
• Ensure compliance with all health department regulations and company food safety standards.
• Contribute to maintaining equipment and report any maintenance or safety issues promptly.
• Support resort-wide culinary events and activations as directed by leadership.
• Demonstrate a sense of urgency, attention to detail, and a commitment to excellence in every aspect of kitchen operations.
• Perform other duties as assigned.

Benefits

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed