Kitchen Supervisor

Kitchen Supervisor

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. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Cond Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

A recipient of the 2015 TripAdvisor Certificate of Excellence, Courtyard Pittsburgh North/Cranberry Woods, is conveniently located in the Cranberry Woods business park. It's not just our comfortable rooms that make people want to come stay with us. It's our outstanding team of talented professionals. In order for us to continue that excellence we've become known for, we need to hire only the very best. If you're looking to be with the best, this is your team.

The Kitchen Supervisor 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, food purchase specifications, and follow in branded recipes. In 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:

• 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, saut pans, turning on water faucets and knobs on ovens
• Occasional grasping for supplies, knives, slicer, utensils, saut 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

Requirements:

• 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 Associate's 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

$20.00 - $24.00

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