Executive Chef

2 weeks ago

Birmingham, Alabama, United States Pyramid Global Hospitality Full time
About Us

At Pyramid Global Hospitality, we prioritize our employees and strive to create a supportive and inclusive work environment that fosters diversity, growth, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, benefits, and relationships. We offer 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.

Location Description

The Hilton Birmingham at UAB is a premier hotel that consistently exceeds expectations. As a member of our team, you will enjoy a robust wage package, excellent benefit plans, a matching 401K plan, professional development, generous bonuses, and travel perks. We are an Employer of Choice, recognizing that the care of our team members is as important as the service we provide to our guests and the communities around us.

Job Summary
  • Create menus that reflect seasonal availability and the concept of the restaurant, as well as food and beverage merchandising programs for grab-and-go or other food retail elements.
  • Analyze menus and procedures to improve profit and quality, including creating menu engineering and cost recipes charts.
  • Stay up-to-date on trends and make changes based on guest needs, the hotel's guest mix, and industry trends.
  • Develop daily, seasonal, and special event menus to enhance the guest experience.
  • Forecast purchases and maintain food cost to align with budget.
  • Develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met.
  • Monitor all activities of the Stewarding department and employees.
  • Enhance the skills of your team by designing training and development plans.
  • Work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards.
  • Create an amenity program that reflects the hotel and its environment.
  • Attend cross-departmental meetings as needed.
  • Lead in the compliance of required health food and safety requirements.
  • Coach, train, and mentor team members, partnering with Human Resources on succession planning and strategic staffing.
  • Maintain clear communication with the General Manager, Director of Food and Beverage, and Human Resources department.
  • Partner with the Corporate Chef to drive programs that ensure centralization and consistency.
Qualifications
  • A college graduate, preferably with a degree from an accredited college, university, or culinary institution in a related field.
  • Familiarity with the proper preparation of most international and domestic dishes.
  • Management insight into marketing, human relations, and menu development.
  • Ability to plan, organize, and implement assignments within the food preparation department.
  • Thorough knowledge of the various cuts of meat, fish, and poultry and the ability to recognize quality.
  • Knowledge of the proper handling and storage of all dry goods and refrigerated items to maintain the highest degree of sanitation and safety possible in food handling.
  • Outstanding communication skills, delegation, and the ability to have a vision for the culinary team.
  • A hands-on working position with in-depth knowledge and skill in all aspects of food production to ensure proper training.
  • Ability to be a mentor and coach to maintain employee retention.

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