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.

About our property:

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.

What you will have an opportunity to do:

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

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, 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

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 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

Compensation:

$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.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.