Chef de Cuisine

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 Hanover Inn has a rich legacy of hospitality stretching all the way back to its humble beginning back in 1780 when the Inn first welcomed guests as a Tavern. Notable guests have included Presidents Monroe, Wilson, F.D.R., Eisenhower, Nixon, and Reagan. George Washington did not sleep at the inn but Booker T. Washington did. Entertainers have included Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish and B.B. King. The list of writers includes F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss.  

What you will have an opportunity to do:

Responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of culinary ladies and gentlemen and set good example to enhance motivation of ladies and gentlemen and reach the objectives.

RESPONSIBILITIES

The primary responsibilities of the role include: 

MAIN DUTIES

• Operates effectively Breakfast, Lunch and dinner service for all our Hotel and external Guest.
• Attends daily meetings with the Executive Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
• Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.
• Establishes culinary standard for PINE restaurant which includes Breakfast, Lunch, Dinner & In Room Dining Kitchen.
• Assists in Large “Tailor made “ banquet events if and when required.
• Plans PINE menus and compile recipes for food tasting to be approved by Executive Chef.
• Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.
• Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests.
• Inspects daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book
• Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef.
• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• In conjunction with the Executive Chef, establishes job methods and supervises line/prep team on a daily basis, and corrects if necessary. Ensures cooking standards maintained to achieve a high quality of food and service on a daily basis.
• During service periods, personally runs/expos PINE and ensures that the presentation as well as quality of the food is in accordance with the established standards.
• Checks the cleanliness and sanitation in each particular section of PINE. Liaises with the lead Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.
• Plans the schedules on a weekly basis, and reviews on a daily basis with the Executive Chef.
• Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef on a daily basis.
• Reports any problems regarding failure of machinery and small equipment to the Executive Chef and to follow up and ensure the necessary work has been carried out.
• Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues.
• Ensures the personal hygiene of the colleague is up to the standard.
• Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef.
• Ensures that all points mentioned in the log-book have been carried out i.e. Mise en Place and other instructions to complete the operation
• Creates daily prep sheets.
• Passes all information to late shift about functions and or operations in the section including next day operations.

ADMINISTRATIONAL

• Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes.

OPERATIONAL

• Assists the Executive Chef in interviewing and recruiting colleagues for PINE.
• Plans and implements effective skills training programs in conjunction with the Learning Manager and Learning Coaches.
• Maximizes colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation.
• Holds a daily training session and keep records, which will be submitted to the Chef’s Office for documentation purposes.  Documents will be kept at least one year on their individual files

FINANCIAL

• Develops standard recipes which allow PINE & In room Dining Kitchen to operate at an acceptable food cost.
• Maximizes ladies and gentlemen’s productivity in order to minimize payroll costs.
• Monitors operating costs and take corrective action when necessary to reduce expenses

MARKETING

• Identifies market needs and trends in terms of food for both hotel guests and the local Market.
• Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations.
• Develops menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.

What are we looking for?

PROFILE

Experience

• 3-5 years’ experience in high quality French Brasserie-restaurant operation or similar position

Education

• Culinary Diploma Preferred

Required Skills

• Strong English communication skills, verbal, listen and writing
• Innovative, pro-active and reliable
• Ability to work well under pressure and in a multi cultural environment
• Cost awareness
• HACCP experienced or certified
• Basic Food and Hygiene training certification
• Managerial & Computer Skills
• Knowledge of Product Specification
• Creative in terms of quality/presentation of food
• Leadership and Team Builder
• Versatile & Resourceful

Compensation:

$90000

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$100000

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.