Executive Chef

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: Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.
Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
REPORTS TO: F&B Director.
SUPERVISES: Sous Chefs, Cooks & Stewards.
WORK ENVIRONMENT: Culinary, Stewarding, Service and Dining Room areas.
Job involves working: under variable temperature conditions (or extreme heat or cold).
under variable noise levels.
outdoors/indoors.
around fumes and/or odor hazards.
around dust and/or mite hazards.
around chemicals.
KEY RELATIONSHIPS: Internal: Employees in Culinary/Stewarding, F&B, Purchasing, Storeroom, Property Operations, Sales and Marketing, Finance, Housekeeping and Planning Team Members.
External: Hotel guests/visitors, Food Vendors, Equipment Repair Company personnel, Health Department inspectors.
PHYSICAL ABILITIES Essential: Exert physical effort in transporting, push/ pull up to 100 lbs, lift up to 50 lbs.
Endure various physical movements throughout the work areas.
Reach 3 feet.
Remain in stationary/upright position for up to 10 hours throughout work shift.
Satisfactorily communicate with guests, management and co-workers to their understanding.
ESSENTIAL JOB FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Review the daily activities; check the following: housecount forecasted covers for each outlet Catering activity purchases meetings appointments VIPs/special guests Establish the day's priorities and assign production and prep task to employee to execute.
Review daily specials and offer feedback to Sous Chefs.
Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Communicate additions or changes to the assignments as they arise throughout the shift.
Take physical inventory of specified food items for daily inventory.
Review the market list.
Requisition the day’s supplies and ensure that they are received and stored correctly.
Communicate needs with Purchasing and Storeroom personnel.
Ensure quality of products received.
Meet with the Head Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
Ensure that employee reports to work as scheduled; document any late or absent employees.
Coordinate breaks for employee.
Inspect grooming and attire of employee; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.
Check P.
O.
S.
printers on the line; ensure they are in working order and there is enough paper available for the shift.
Ensure that all employees prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of employee and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B Service Employees are informed of 86'd items and amount of available menu specials throughout the meal period.
Observe guest reactions and confer with service employee to ensure guest satisfaction.
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained.
Inspect the cleanliness of the line, floor, all Kitchen stations.
Direct employees to rectify any deficiencies.
Ensure that employees maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Instruct employese in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Property Operations.
Contact Property Operations directly for urgent repairs.
Develop new menu items, test and write recipes.
Assist Catering Department with developing special menus for functions; meet with clients as requested.
Supervise and direct the organization and preparation of food for the Employee Cafeteria.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before employee sign out.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Provide feedback to employee on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
Conduct scheduled performance appraisals.
Interview and hire new personnel according to Hotel policies and standards.
Prepare weekly work schedules for all Kitchen personnel in accordance with the guidelines and forecasted labor costs.
Adjust schedules throughout the week to meet business demands.
Prepare daily/weekly payroll reports.
Document pertinent information in the log book and follow up on items notated during other shifts.
Serve our guests.
Serve the other Turtle Bay Resort team members who serve our guests.
Perform any and all functions as directed – you are a member of the entire Turtle Bay Resort team, not just a member of your department.
Take personal responsibility to ensure the success of the team – the team succeeds because of your actions.
Always put the team objectives ahead of your personal agenda.
Perform the security and safety function of all Turtle Bay Resort employees to ensure the security and safety of all guests and of all fellow employees - be vigilant for all safety/security issues, correct and/or report all issues immediately.
Perform the housekeeping function of all Turtle Bay Resort employees – keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter.
Perform your sales function – all Turtle Bay Resort employees are sales people for the company and for the property - be knowledgeable of Turtle Bay Resort and of all aspects of your property, and always present both in the best light to guests and to the community at large.
Perform your community ambassador function – get involved in your community and represent Turtle Bay Resort and your property well.
Always speak first and speak last to guests in a friendly, courteous manner – every guest encounter should include this.
Always greet co-workers in the same friendly, courteous manner – never pass a fellow employee without acknowledgement.
Deal with all guests and fellow Turtle Bay Resort team members with respect and honesty.
Present yourself properly in the work place at all times – full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.
SECONDARY JOB FUNCTIONS Plan and conduct monthly departmental meetings.
Attend weekly employee meetings, F&B meetings, pre-convention meetings, B.
E.
O.
review meetings.
Return business telephone calls.
Answer correspondence.
Research local farm products, new suppliers, special markets.
Attend gourmet shows, food and wine meetings.
Perform at special events and off-premise functions.
Schedule and conduct month-end inventories.
Prepare menu analysis and recipe costing.
STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities.
To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.
All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Employees will be required to perform any other job-related duties assigned by their supervisor.
Qualifications: Essential: High school diploma or equivalent vocational training certificate, some college.
Certification of Culinary training or apprenticeship.
3-5 years of experience in a similar position at an upscale/4 Diamond Hotel or Restaurant.
Work all stations in Kitchen.
Food handling certificate.
Fluency in English both verbal and written.
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Previously worked with all products and food ingredients.
Operate, clean and maintain all equipment required in job functions.
Plan and develop menus and recipes.
Expand and condense recipes.
Ability to: perform job functions with attention to detail, speed and accuracy.
prioritize and organize.
be a clear thinker, remaining calm and resolving problems using good judgement.
follow directions thoroughly.
understand guest’s service needs.
work cohesively with co-workers as part of a team.
work with minimal supervision.
maintain confidentiality of guest information and pertinent hotel data.
ascertain departmental training needs and provide such training.
direct performance of employee and follow up with corrections when needed.
Desirable: Culinary college degree.
Drivers license.
Fluency in a second language, preferably Japanese.
Sanitation certificate.
Maintain good coordination.
Training in CPR.
Ability to input and access information in the property management system/computers/point of sales system.
Previous guest relations training.
Artistic talent.
Experience managing under a Collective Bargaining Agreement.