Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

The Quadrangle Club is the faculty and social club of the University of Chicago. Established in 1893, the Quadrangle Club has played and continues to be an important role in the intellectual fabric and life of the University of Chicago. Over the decades, the Club has been a place where Nobel laureates, faculty and numerous other scholars have hosted discussions about topics and ideas that have shaped the world. The Club is housed in a historic facility designed by Howard Van Doren Shaw.

What you will have an opportunity to do:

BASIC FUNCTIONS:

Assume leadership role in production and execution of Department in the absence of a Sous chef or Executive chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Three years of fine dining experience
• Culinary school or related experience
• Knowledge of soups, sauces, butchery and cooking techniques
• Advanced knife skills
• Knowledge of menu preparation, ordering and production
• High school diploma or equivalent
• Creative, innovative and assertive personality

ESSENTIAL FUNCTIONS:

• Responsible for food requisition storage, product rotation, and ordering in the absence of sous chef.

• Prepare, together with assigned cooks, food items designated by the sous chef according to The Club’s standard recipes and policies.

• Receiving food requisitions while checking the products for quality and amount.

• Consult with the Executive chef or Sous chef regarding proper preparation and the food requisitioning for upcoming functions.

• Responsible for the care and cleanliness of all kitchen equipment.

• Ensure that workstations are clean and that all food items are properly covered/stored at the end of shift.

• Supervise and participate in the preparation and execution of food for all areas including the restaurant, Banquet, Lounge, To Go Program, and any other areas deemed necessary.

• Consult with the Sous chef regarding daily and weekly banquet forecast and special functions.

• Ensure that banquet functions are properly broken down and those reusable items are returned to the main kitchen and put on cafeteria shelf.

• Monitor production and quality levels of all food products.

• Train, develop and maintain employee skills.

MARGINAL FUNCTIONS:

• Respond to any reasonable task assigned by the Executive Chef and sous chef. Assist in other areas of the kitchen as needed.
• Maintain ongoing programs for sanitation and safety.
• Knowledge of kitchens and storage areas.
• Knowledge of use, cleaning, safe handling and breakdown of all equipment.

What are we looking for?

Compensation:

$20

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$20

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.