Executive Culinary Director

6 days ago


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

At Pyramid Global Hospitality, we prioritize our employees and strive to create exceptional guest experiences. Our commitment to a People First culture is reflected in our approach to employee development, benefits, and building meaningful relationships.

Job Summary

We seek a creative and motivated Executive Chef to lead our culinary team. The ideal candidate will have a proven track record of developing innovative menus, managing food production, and maintaining high standards of quality and safety.

Responsibilities
  • Create menus that reflect seasonal availability and the concept of the restaurant
  • Analyze menus and procedures to improve profit and quality
  • Stay up-to-date with industry trends and make changes based on guest needs and hotel guest mix
  • Develop daily, seasonal, and special event menus to enhance the guest experience
  • Forecast purchases and maintain food cost to align with budget
  • Lead the culinary team to ensure safety, efficiency, and sanitary production
  • Develop purchase specifications for all food products and related items
  • Monitor the activities of the Stewarding department and personnel
  • Enhance the skills of the culinary team through training and development plans
  • Create an amenity program that reflects the hotel and its environment
  • 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
Requirements
  • 8-10 years of experience as an Executive Chef at a reputable hotel or resort
  • Extensive menu development and menu costing experience
  • Minimum of 5 years of experience in multi-outlet food production management
  • Outstanding communication skills, delegation, and ability to have a vision for the culinary team
  • 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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