Task Force Chef

Pyramid Global Hospitality•Hanover, NH

12d•$80,000 - $80,000•Onsite

About The Position

Pyramid Global Hospitality is seeking a Task Force Chef to join their team. This role involves supervising and coordinating the production of various food services, including buffets, a la carte, banquets, and special functions at The Hanover Inn. The Task Force Chef will also be responsible for menu development, recipe establishment, and ensuring food quality and safety standards are met. This position requires strong leadership skills to communicate directives, coach, and train culinary staff, as well as coordinate with other operating departments to ensure the success of the Inn. The role emphasizes maintaining a clean and sanitary environment in compliance with all local and state codes.

Requirements

5+ years of progressive culinary leadership experience
At least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full-service restaurant
Strong background in banquet and catering operations preferred
Proven ability to lead, motivate, and develop a high-performing team
Knowledge of food safety standards (ServSafe certification preferred or required upon hire)

Nice To Haves

Strong background in banquet and catering operations

Responsibilities

Supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and any other special functions.
Run or assist running a hot line or banquet event with attention to detail and timing.
Research and develop menus for buffets, a la carte, banquets, and other functions.
Assist the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.
Assist leadership team communicating directives, coaching, and training.
Coordinate and write prep lists.
Inspect the quality of food products used to prepare the cuisine and inform the Executive Chef when quality is not acceptable.
Coordinate and supervise the activities of all kitchens with all operating departments to ensure the overall success of the Inn.
Review daily agenda sheets and establish specific objectives for culinary staff.
Maintain a clean and sanitary environment, ensuring compliance with all local and state codes.