Executive Chef

Pyramid Global Hospitality

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.

Location Description

The Westin Tampa Bay is a AAA Four Diamond hotel and boasts a beautiful location on the water with magnificent bay views and amenities. We are located just three miles from Tampa International Airport with easy access to popular attractions and the Westshore business district.

Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer:

• Full Time employees have access to Medical and Dental insurance to fit your needs
• Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses)
• 401K match (Let us help you build your financial future)
• Companywide Hotel Room Discounts (Who doesnt love to get away)
• Paid Time Off
• Employee Assistance Program (We are here to support you)
• Employee family events (bring the kids!)
• Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
• Many more, please inquire for more details

Overview

BASIC FUNCTION: The Executive Chef is responsible for the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.

ESSENTIAL FUNCTIONS:

1. Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs.
2. Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
3. Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort.
4. Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted.
5. Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
6. Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
7. Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
8. Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
9. Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
10. Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
11. Provide variety in menu preparation; within budgetary limitations.
12. Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.

Qualifications

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five (5) years experience in a first class hotel/resort or restaurant.
• Ability to communicate effectively.