Restaurant Chef

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. Position Overview The Restaurant Chef is responsible for the day‑to‑day culinary leadership and execution for South Seas Beach House Restaurant, ensuring exceptional food quality, consistency, cleanliness, and guest satisfaction. Working closely with the Executive Chef and culinary leadership, this position oversees kitchen operations during assigned shifts, mentors culinary team members, maintains food safety standards, and supports menu execution while driving operational excellence. Responsibilities Culinary Leadership : Lead daily kitchen operations for Beach House Restaurant, ensuring exceptional food quality, presentation, consistency, and execution. Supervise and mentor line cooks, prep cooks, and culinary support staff during assigned shifts. Act as the culinary leader in the absence of the Executive Chef. Foster a positive, collaborative, and high‑performing kitchen culture. Coach, train, and develop culinary team members while reinforcing South Seas service and culinary standards. Participate in hiring, onboarding, scheduling, performance management, and coaching of culinary employees. Food Preparation & Quality : Ensure all menu items are prepared according to established recipes, specifications, and presentation standards. Maintain consistency across all meal periods while meeting production timelines. Monitor portion control to reduce waste while maintaining guest satisfaction. Assist with seasonal menu development, daily specials, and culinary innovation. Conduct regular quality inspections of food before service. Kitchen Operations : Coordinate kitchen production and workflow to ensure timely service. Monitor inventory levels and communicate ordering needs to culinary leadership. Assist in receiving, inspecting, and properly storing deliveries. Help manage food costs through proper ordering, inventory controls, and waste reduction. Maintain clean, organized, and efficient kitchen work areas. Food Safety & Sanitation : Ensure compliance with all local, state, and federal health regulations. Maintain ServSafe and HACCP standards throughout kitchen operations. Enforce proper food handling, storage temperatures, sanitation procedures, and personal hygiene practices. Conduct regular cleaning inspections and maintain equipment in excellent condition. Report maintenance concerns promptly. Team Leadership : Lead pre‑shift meetings and communicate daily priorities. Maintain staffing coverage and assign duties based on business demands. Promote teamwork between culinary and front‑of‑house departments. Address operational challenges quickly while maintaining a positive work environment. Guest Experience : Ensure every dish reflects the South Seas culinary brand and exceeds guest expectations. Respond professionally to guest feedback and culinary concerns. Support special events, holiday programming, and private dining experiences as needed. Qualifications Minimum 3 years of culinary leadership experience in a high‑volume restaurant, resort, or hotel. Previous experience as a Sous Chef, Restaurant Chef, or Kitchen Manager preferred. Strong knowledge of food preparation techniques, sanitation, inventory, and kitchen operations. Experience supervising and developing culinary teams. Ability to thrive in a fast‑paced, guest‑focused environment. Excellent communication and organizational skills. Flexible schedule including evenings, weekends, and holidays. Preferred: Resort or luxury hospitality experience. Fine dining and high‑volume restaurant experience. Culinary degree or formal culinary training preferred. ServSafe Manager Certification (or ability to obtain upon hire). Experience with inventory management and food cost controls. Physical Requirements Stand and walk for extended periods. Frequently lift and carry up to 50 pounds. Work in hot, humid, and fast‑paced kitchen environments. Bend, reach, twist, kneel, and climb as required. Safely operate commercial kitchen equipment. Hours Required Flexible schedule, required to work weekends and/or holidays. Equal Employment Opportunity Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug‑free workplace. #J-18808-Ljbffr BENCHMARK