Executive Chef

Welcome to Pyramid Global Hospitality where 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 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.

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About our property:

Welcome to Hotel Flor Tampa Downtown Tapestry Collection by Hilton a true gem in the heart of the city of Tampa. With 210 stylishly appointed guest rooms and 13042 sq ft. of versatile meeting space our hotel is not just a destination; its an experience. As a member of the Pyramid Family we take pride in fostering a culture that sets us apart as the premier employer in the area. Every member of our team plays a pivotal role in delivering outstanding service and creating memorable experiences for our guests. We dont just want to be a hotel people pass through; we aim to be distinguished by our excellent culture. Discover today what a fulfilling career with Pyramid Global Hospitality at Hotel Flor Tampa Downtown can mean for you!

What you will have an opportunity to do:

The Executive Chef is responsible for assisting with all food production including that used for restaurants functions and other outlets. The Chef will work alongside the culinary team to lead and develop associates develop menus food purchase specifications and addition the Chef will supervise staff and monitor food and labor budget for the department. Most importantly the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved.

Primary Responsibilities

Foster an environment of professionalism and teamwork

Work alongside staff teaching training and leading

Hire train and supervise all culinary staff

Monitor food quality and presentation

Conduct daily stand-ups with team

Manage budgeting forecasting and actual costs of all kitchen and labor expenses

Assist in new standards when needed

Manage the day-to day operation

Participate in food preparation and production

Produce food consistent and of high quality taste and presentation

Control food costs through proper training with staff

Ensure all staff follows proper uniform guidelines

Ensure environment is clean safe and well-maintained at all times

Establish goals for the culinary team anticipate and resolve challenges develop cost saving ideas or activities

Adhere to health department and hotel food handling and sanitation guidelines

Develop menus and item pricing

Train all staff on new menu or special items to ensure items are prepared to specifications

Maintain effective communication with all culinary staff and leaders

Be responsive to all staff suggestions and concerns ensuring a timely follow up when necessary

Create and maintain effective working relationships with all food and beverage team members sales team and hotel staff

Conduct regular inspections of the kitchen to ensure standards are being met

Consistently monitor inventory

Stay current on restaurant industry trends

Identify new culinary techniques and presentations

Physical/Cognitive Activities

The physical requirements described here are representatives of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Constant walking and standing on concrete tile rubber mats carpet stairs linoleum while inspecting and working in kitchen and outlets

Frequent crouching stooping and twisting occurs through the day

Reaching overhead occurs occasionally while retrieving supplies inspecting fixtures and facilities and working on line

Frequent handling of supplies knives slicer utensils sauté pans turning on water faucets and knobs on ovens

Occasional grasping for supplies knives slicer utensils sauté pan turning on water faucets and knobs on ovens

Occasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs.

Lift product/supplies weighing 1 to 50 lbs.

Talking and hearing occurs constantly while interacting with guest and associates

Taste sense of smell and vision are used constantly to assure of quality and consistency of Food & Beverage

Ability to professionally deal with difficult situations/people

Highly repetitive work

Constant attention to detail to ensure product controls quality presentation sanitation service and safety

Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities

Exposures: cleaning chemicals extreme heat on cooking lines walk-in freezers and refrigerators changing temperatures changing humidity slippery floors bacteria in foods noise and vibrations

What are we looking for

Requirements

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Minimum Education of an Associates Degree

Serv Safe Certification

Previous Executive Chef or Executive Sous Chef experience

Previous experience in a high volume hotel environment and banquet production

Ability to handle fast pace and high volume

Professional communication skills and fostering of team environment

Ability to take and give direction problem solving be organized and self-motivated

Must possess culinary creativity

Strong knowledge of local state and federal food sanitation regulations

Comfortable providing direction and supervision to kitchen staff

Ability to train and develop new team members and culinary leaders

Must be able to work nights weekends and holidays

Must be able to speak read and understand cooking directions

Compensation:

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