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.

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Location Description

Sunshine Suites Grand Cayman Island Resort offers the best in affordable boutique lodging. We’re a short walk from the sparkling ocean waters and white sand of Grand Cayman’s famous Seven Mile Beach. Enjoy the convenience of our prime location next to the Ritz Carlton, down the road from the 18-hole North Sound Golf Course and near dozens of shops and restaurants. Our amenities include “Grab & Go” continental breakfast and Free wireless internet. We offer our guests high end accommodations, excellent services and convenience at affordable prices. Whether your visit is for business or pleasure, a warm and friendly team awaits you!

Overview

Restaurant Chef - JD

You will be required to select, train, and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.

• Ensuring of running a modern culinary operation.
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.

Prepare requisitions for supplies and food items for production in the workstation.

• Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Acting as a team leader for the culinary operation and maintaining a good team spirit within the culinary team
• Write, maintain, and update all menu specifications, recipes and pictures, and production forecasts, and ensure the same is being followed.
• Observe production flow and make adjustments to adhere to control procedures for cost and quality.
• Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
• Excellent working knowledge of hot and cold food preparation
• Work in support of team goals and measure effectiveness through the food & beverage profit and service performance of the hotel.
• Responsible for the financial management of the culinary operation
• Minimum of 5 years experience as an Executive Chef in a similar size operation.
• A high school or equivalent education, a Culinary Certificate is required, and have gone through a Culinary or Apprenticeship Program
• Requires excellent communication skills, both verbal and written.
• Must possess excellent computer skills.
• Excellent knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities
• ServSafe Certification required
• Provide support of a specialist nature to the executive committee, particularly to the director of food & beverage