Pyramid Hotel Group

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

Train, supervise and work with all chef’s and employees in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Work in a leadership capacity in an exempt, salaried role.

Reports to Executive Chef with primary focus on Restaurant/s & VIP Club Lounge outlets

Job Functions:

• Oversee team to prepare, cook and serve all restaurant a la carte and buffet items according to menu and recipe specifications and Executive Chef's instructions.
• Requisition the day’s supplies and ensure that they are received and stored properly.
• Coordinate breaks for staff. Inspect grooming and attire of staff; rectify and deficiencies.
• Develop menus with the culinary leaders. Ensure that all staff prepares menu items following recipe and yield guides, according to department standards.
• Be familiar with all restaurant menus and assist on the restaurant line when needed.
• Establish the day’s priorities and assign production and prep task to employees to execute.
• Develop menu items, test and write recipes.
• Conduct frequent walk-though of kitchen area and direct respective personnel to correct any deficiencies with respective personnel.
• Check and control the proper storage of product and portion control.
• Keep all refrigeration, storage and working areas in clean working condition to comply with health department and Turtle Bay Resort Management’s regulations. Inform supervisor of supplies and food items needed for production in workstation.
• Anticipate guest needs, respond promptly however busy and whatever time of day.
• Communicate any assistance needed during busy periods to Executive Chef and/or Executive Sous Chef to ensure optimum service to guests.
• Organize all of the various prep items needed form different areas to ensure that all items are in place and ready for service.
• Fabricate meat, fish and fowl for menu items.
• Minimize waste and maintain controls to attain forecasted food cost.
• Supervise and give instructions to Assistant Cooks, Fry Cooks, Breakfast Cooks and Dinner Cooks.
• Direct and assist Stewards in the maintenance of cleanliness of the kitchen.
• Inform Executive Chef/Executive Sous Chef of any shortages before the items run out of inventory supplies and prepare requisitions for supplies and food items for production in the work area
• Perform duties in other areas of kitchen as assigned or required.
• Makes soups and sauces according to standard recipes and personal experience.
• Ensure that opening shift completes start-up of kitchen line a designated prep work.
• Inform Executive Chef or Executive Sous Chef of any excess items that can be used in daily special or
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. Reports any equipment in need of repair to chef and property operations, for service.
• Performs other duties as requested, such as attending or hosting V.I.P. parties, staff meetings, leadership meetings. All other job duties as required by senior leadership.

Ability to:

• Perform job functions with attention to detail, speed and accuracy.
• Follow directions thoroughly.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Direct performance of staff and follow up with corrections as needed.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Certification in sanitary training or ability to become certified.
• Creative, artistic culinary talent and passionate about profession and leadership.

Offer includes: competitive salary, strong benefits package, relocation assistance including temporary housing during transition.

Qualifications

• High school graduate or equivalent vocational training certificate.
• 4 years' experience in Culinary / supervisory capacity at an upscale luxury resort hotel or restaurant.
• Certification in culinary training or apprenticeship a strong plus.
• Good organizational skills.
• Strong leadership skills. Experience in an organized labor environment a strong plus with knowledge of managing under a Collective Bargaining Agreement.
• Fluency in English, verbal and written skills, with computer knowledge (Word, Excel, and Outlook), POS, financial & purchasing systems, HRIS and labor management systems, etc.
• Comprehend and follow recipes. Be able to Expand or condense recipes. Have good knowledge of garde manger/ pantry duties. Have basic knowledge of bake shop operations. Have good butcher skills. Ability to work all stations in the kitchen.
• Able to grasp, lift and or carry a maximum of 50lbs. Endure various physical movements throughout the work area. Remain in an upright position for an extended period of time. Work in hot and cold conditions and go from indoors to outdoors as needed.
• Able to work days, nights, weekends, holidays with flexible schedule based on restaurant operaitions needs.
• Must have valid work permission to work in the United States.

Compensation Range

The compensation for this position is $95,000.00/Yr. - $110,000.00/Yr. based on qualifications and experience.