Task Force Chef

Pyramid Global Hospitality•Dartmouth, MA

1d•Onsite

About The Position

Welcome to Pyramid Global Hospitality, where 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. About our property: The Hanover Inn has a rich legacy of hospitality stretching all the way back to its humble beginning back in 1780 when the Inn first welcomed guests as a Tavern. Notable guests have included Presidents Monroe, Wilson, F.D.R., Eisenhower, Nixon, and Reagan. George Washington did not sleep at the inn but Booker T. Washington did. Entertainers have included Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish and B.B. King. The list of writers includes F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss.

Requirements

5+ years of progressive culinary leadership experience, with 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)

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.
Inform 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.
Establish specific objectives for culinary staff.
Maintain a clean and sanitary environment, ensuring compliance with all local and state codes.