Executive Sous Chef - Turtle Bay Resort

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:  Deeply rooted in the land, the history, and the layered richness of Oʻahu, at Turtle Bay you’ll find an authentic connection to a place of uncommon natural splendor and the warm, welcoming community within it. Where your days are filled with constant discovery and moments that touch your soul, allowing you to explore the uncommon depths of this remarkable coast. Overview:

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as an Executive Sous Chef.  This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts.  This individual must be creative, motivated, and a passionate hands-on leader in the kitchen!  Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. 
 

The Executive Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

 

Your Role:

• You will attract, retain, and motivate the best culinary talent
• You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.
• You may be required to perform any function within the culinary department (cook, steward etc)
• You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
• You will be the example that the culinary team follows
• You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
• You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Qualifications:

• Must be a college graduate in the culinary arts.
• Be familiar with basic and advance cooking method.
• Must be able to work long hours including weekends and holidays.
• Have a 5+ years’ experience as a cook in a high volume professional kitchen
• Must have union experience
• Must have basic allergy knowledge
• Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
• Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
• Active Food handler’s certification 
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

Compensation Range:The compensation for this position is $110,000.00/Yr. - $120,000.00/Yr. based on qualifications and experience.