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Executive Culinary Director

2 months ago

Iron Mountain, Michigan, United States Pyramid Global Hospitality Full time
About the Role

We are seeking a highly skilled and experienced Executive Chef to join our team at Pyramid Global Hospitality. As a key member of our culinary team, you will be responsible for creating innovative and delicious menus that showcase the best of our hotel's culinary offerings.

Key Responsibilities
  • Menu Development: Create menus that reflect seasonal availability and align with the concept of our restaurant, as well as develop food and beverage merchandising programs for grab-and-go or other food retail elements.
  • Profit and Quality Improvement: Analyze menus and procedures to improve profit and quality, ensuring that our culinary offerings meet the highest standards.
  • Trend Analysis: Stay on top of industry trends and make changes to our menus and offerings as needed to meet the evolving needs of our guests.
  • Daily, Seasonal, and Special Event Menus: Develop creative menus to enhance the guest experience, including daily, seasonal, and special event menus.
  • Purchase Forecasting and Food Cost Management: Forecast purchases and maintain food cost to align with budget, ensuring that our culinary operations are financially sustainable.
  • Safety, Efficiency, and Sanitary Production: Lead our culinary team in maintaining a safe, efficient, and sanitary production environment, ensuring that our guests receive the highest quality food and service.
  • Purchase Specifications and Food Inspection: Develop purchase specifications for all food products and related items, ensuring that our food inspection and receiving standards are met.
  • Stewarding Department and Personnel Management
  • Training and Development: Enhance the skills of your team by designing training and development plans, ensuring that our culinary team is equipped to deliver exceptional service and quality.
  • Amenity Program Development: Create an amenity program that reflects the hotel and its environment, providing a unique and memorable experience for our guests.
  • Culture and Communication: Lead our culinary team in maintaining a positive and inclusive culture, ensuring that all employees feel empowered to assist our guests.
  • Communication and Partnership: Maintain clear communication with the General Manager, Director of Food and Beverage, and Human Resources department, as well as partner with the Corporate Chef to drive programs that ensure centralization and consistency.
Requirements
  • Experience: 8-10 years of experience as an Executive Chef at a reputable hotel or resort.
  • Menu Development and Costing: Extensive experience in menu development and costing, with a proven track record of creating menus that meet budget and quality standards.
  • Multi-Outlet Food Production Management: Minimum of 5 years of experience in multi-outlet food production management, with a strong understanding of food production operations and management.
  • Communication and Leadership: Outstanding communication skills, delegation, and leadership abilities, with a vision for the culinary team and the ability to motivate and inspire team members.
  • Hands-on Working Position: A hands-on working position with in-depth knowledge and skill in all aspects of food production, ensuring proper training and development of team members.
  • Mentorship and Coaching: A mentor and coach who can maintain employee retention and development, ensuring that our culinary team is equipped to deliver exceptional service and quality.