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Culinary Operations Leader

2 months ago

New Brunswick, New Jersey, United States Pyramid Global Hospitality Full time
Property

About Us

At Pyramid Global Hospitality, we prioritize our people. Our organization is committed to fostering a supportive and inclusive workplace that champions diversity, growth, and well-being. Our dedication to a People First culture is evident in our employee development initiatives, benefits, and our focus on cultivating meaningful relationships. We offer a comprehensive range of employment benefits, including extensive health insurance, retirement plans, and paid time off, along with unique perks such as on-site wellness programs and employee discounts on hotel stays. Furthermore, we are devoted to providing continuous training and development opportunities to empower our team members to enhance their skills and knowledge for career advancement. Whether you are embarking on your journey in the hospitality sector or are an experienced professional, Pyramid Global Hospitality provides a collaborative work environment that nurtures growth and success across over 230 properties worldwide.

Location Description

Welcome to The Heldrich Hotel & Conference Center, a proud member of the Pyramid Global Hospitality family, located in the dynamic city of New Brunswick, New Jersey. With 235 welcoming guest rooms and 25,000 sq ft of versatile meeting space, The Heldrich is more than just a hotel; it is a sophisticated haven that blends comfort with career potential. Nestled in the heart of New Brunswick, The Heldrich exemplifies the work culture promoted by Pyramid Global Hospitality, where professional growth and opportunity are paramount. As part of our team, you will benefit from a 401k with company matching and recognition programs designed to honor your contributions. Experience a fulfilling career path within a professional team that appreciates the vibrant energy of New Brunswick while supporting your individual career aspirations.

Overview

We are seeking a dedicated and passionate culinary professional to join our Culinary team as a Sous Chef. The ideal candidate will possess substantial experience in a high-volume kitchen environment and hold a degree in culinary arts. This role requires a creative, motivated, and hands-on leader who thrives in the kitchen. Successful candidates will demonstrate a proven ability to develop innovative menus that highlight seasonal ingredients while responding professionally and courteously to guests and team members. Additionally, this individual will take pride in mentoring and supporting their culinary team both personally and professionally.

The Sous Chef will play a crucial role in the planning and execution of daily food production, preparation, and presentation, ensuring a safe and sanitary work environment that adheres to all standards and regulations while delivering high-quality, competitive products.

If you are passionate about the culinary arts and eager to join a team focused on skill development and career growth, we encourage you to consider this opportunity.

Your Role:
  • Attract, retain, and inspire top culinary talent.
  • Act in the executive chef's absence to manage daily ordering based on current par levels for all outlets.
  • Perform various functions within the culinary department as needed.
  • Conduct daily kitchen walkthroughs, providing recommendations for improvements and addressing cleanliness concerns.
  • Lead daily team meetings to ensure effective communication and preparation.
  • Participate in weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
  • Serve as a role model for the culinary team.
  • Manage departmental finances, analyze costs, and oversee the budget to ensure a profitable operation.
  • Possess thorough knowledge of food allergens and respond promptly to guests with food allergies.
  • Collaborate with the culinary team to ensure prep sheets are accurately updated and utilized daily.
  • Guide the nightly cleaning of kitchen areas and coordinate with the stewarding crew to maintain cleanliness for the next day's service.
  • Assist the Executive Chef in the creation, costing, and implementation of seasonal and special menus.