Executive Sous Chef for NEW Luxury Property InterContinental Bellevue at the Avenue - InterContinental Bellevue at The Avenue

About Us:At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, 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.   Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.   Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.   Check out this video for more information on our great company!Location Description:For its first ever property in the Pacific Northwest, InterContinental® Hotels & Resorts debuts a luxurious property with more than 200 guest rooms, Grand and Junior Ballrooms, lobby bar, a gym, and a dedicated concierge team.Overview:

What’s on the menu for your next career move? As our new Executive Sous Chef, you could be leading the charge to ensure our guests enjoy a truly memorable experience. We are looking for an Executive Sous Chef to maintain and improve our culinary operations – through supervising the daily functions of the department, providingsupport and coaching to the culinary team, and working to cultivate a stellar guest experience. 

 

Every day is different, but you’ll mostly: 

• 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 culinary team if needed. 
• Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues. 
• Act as Executive Chef in their absence. 
• Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of Chef de Cuisine in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.). 
• Directs and participates in preparing and producing food items. 
• Inspect supplies, equipment, and work areas to ensure conformance to establishedcleaning and maintenancestandards. 
• 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 (when needed). 

 

Qualifications: