Executive Sous Chef

4 days ago

West Palm Beach, Florida, United States Pyramid Global Hospitality Full time
About Us

At Pyramid Global Hospitality, we pride ourselves on creating 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, employee benefits, and our dedication to building meaningful relationships.

Our Mission

We strive to deliver exceptional guest experiences by providing comprehensive training programs, promoting teamwork and professionalism, and maintaining a passion for delivering outstanding service. Our goal is to create a dynamic and rewarding experience for our guests and employees alike.

Job Summary

We are seeking a passionate culinary professional to join our team as an Executive Sous Chef at The Belgrove Resort. As a key member of our culinary team, you will be responsible for leading and managing kitchen operations, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.

Key Responsibilities
  • Plan production of meals for the restaurant, in-room dining, and the bar.
  • Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.
  • Ensure that all food items are well prepared with regard to quality, consistency, eye appeal, and taste by observing and providing instruction to cooks as needed.
  • Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.
  • Develop recipes for and suggest methods and procedures to the culinary team.
  • Develop innovative menus with the Chef de Cuisine that reflect current culinary trends while adhering to the restaurant's theme and target market.
  • Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues.
  • Lead and inspire the kitchen team to deliver exceptional dishes that meet the restaurant's standards.
  • Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of Chef de Cuisine in their absence.
  • Directs and participates in preparing and producing food items.
  • Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards.
  • Collaborate with suppliers to source high-quality ingredients and maintain relationships with vendors.
  • Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
  • Ensure that all culinary receive appropriate rest periods and meal periods when needed.
  • Oversee monthly inventory of food items.
  • Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages.
  • Attend and participate in weekly kitchen financial meeting with culinary managers.
  • Attend and participate in all kitchen and culinary related meetings.
  • Attend and participate in quarterly Leadership Meeting with all managers.
  • Recruit, train, and mentor kitchen staff to foster a positive work environment.
  • Maintain standards consistent with Forbes Travel Guide ratings by delivering an exceptional dining experience.
  • Strive for Michelin star recognition by focusing on creativity, technique, flavor profiles, and presentation in all dishes served.
Requirements
  • Minimum of 3-5 years of progressive culinary experience in fine dining establishments and luxury hotels.
  • Education: Culinary degree from an accredited institution or equivalent experience.
  • Proven track record of working in restaurants recognized by Forbes Travel Guide or awarded Michelin stars.
  • Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.
  • In-depth knowledge of various cooking techniques, cuisines, and dietary restrictions.
  • Service-oriented style with professional presentation skills.
  • Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high-volume concept, effective communicator, effective in providing exceptional customer service, and ability to improve the bottom line.
  • Previous hotel pre-opening experience preferred.
  • Must have excellent leadership, organizational, interpersonal, and administrative skills.
  • Experience implementing new F&B concepts.
  • Clear, concise written and verbal communication skills in English.
  • Valid Food Handler's certification (ServSafe or equivalent).
  • Additional certifications related to culinary arts are advantageous.
  • Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.
  • Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
  • Must have experience in all Microsoft Office and industry-relevant payroll systems.
  • Problem-solving, reasoning, motivating a team, organizational, and training abilities are used often.
  • May be required to work nights, weekends, and/or holidays.

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