Culinary Director

7 days ago

Birmingham, Alabama, 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 culinary leader, you will be responsible for overseeing the food production process and ensuring that our guests receive exceptional dining experiences.

Key Responsibilities
  • Develop and implement menus that reflect seasonal availability and align with the hotel's concept.
  • Analyze menus and procedures to improve profit and quality, including creating Menu Engineering and Cost Recipes charts.
  • Stay up-to-date with industry trends and make changes to menus and procedures as needed to meet guest needs and expectations.
  • 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.
  • Keep an accurate payroll ledger on the individuals responsible for scheduling all departments.
  • Lead by example and maintain a positive work environment that promotes teamwork and collaboration.
Requirements
  • 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 ability to recognize the quality of same.
  • 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 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.
Physical Requirements

The Executive Chef must be in excellent physical condition since he or she may often be expected to work long hours, under pressure, in an extremely warm environment. One can usually expect to have to work during weekends and holidays.

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