Chef De Cuisine

Pyramid Global Hospitality Chef De Cuisine

At Pyramid Global Hospitality, 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.

Saddlebrook Resort in Tampa is a premier luxury resort featuring 540 acres of stunning landscapes, two championship golf courses, 45 tennis courts, a world-class spa, and exceptional dining. With a AAA Four-Diamond rating, our resort offers top-tier hospitality, conference facilities, and elite sports training, making it a sought-after destination for guests and professionals alike.

Role Overview

To provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results. Create and develop unique food offerings that highlight seasonal California produce and provide our Guests with a variety of selections. Set trends and innovate unique culinary experiences by using both classical and cutting edge culinary techniques. Role model exceptional culinary skills and cuisine savvy while meeting or exceeding business results.

Qualifications

EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years' experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements.

ESSENTIAL FUNCTIONS: Supervising, developing and training Line Cooks. Maintaining inventory and ordering specialty items. Producing new / special menus for the various outlets using seasonal food products. Working closely with Director of F&B, Exec Chef, and Director of Restaurants to maintain open communication between the Kitchen and the outlets. Ensuring cost/product control on all menu items in the outlets. Act in conjunction with H.R. in the processing of associate new hires and disciplinary actions. Maintaining a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Associate Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Create kitchen schedules according to the labor / workload forecast. Prepare and review employee evaluations. Creating and / or approving daily requisitions for food and supplies.

REQUIRED QUALIFICATIONS: High School Diploma or equivalent, proven ability to conduct a professional presentation and host culinary workshops. Ability to create new and higher quality service and product standards, as well as new flavor experiences. Ability to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guest on fad's, trends, lifestyles and special dietary needs with consideration for product, equipment and cost. Ability to understand, support and teach the role of cuisine concept, ability to inspire, provide direction and drive effectiveness for the Culinary Leadership Team. Ability to develop direct reports as individuals and as a team by providing a work environment in which to excel. Ability to work flexible schedule with variable shifts and days off in a rapid changing environment.

DESIRED QUALIFICATIONS: Associate's degree in Culinary Arts or formal apprenticeship program or equivalent, valid Food and Safety certification, minimum of 5 years culinary experience leading a culinary management team. Demonstrated strong organizational and time management skills, proven communication and partnering skills, demonstrated ability to work with and develop a diverse team, ability to educate and demonstrate fundamental and advanced cooking skills.