Chef de Cuisine: Lead Creative Menus & Mentor the Team

BENCHMARK; United States; Vor Ort; USD 70.000 - 95.000; Vollzeit

Zusammenfassung

Pyramid Global Hospitality is seeking a Chef de Cuisine to lead the culinary team at The Wigwam, a Four Diamond property in Litchfield Park, AZ. You will craft creative, seasonally driven menus and oversee daily production, ensuring safe, sanitary operations and high quality.

You will mentor staff, manage costs, and collaborate with the Restaurant Manager to deliver exceptional guest experiences. Strong leadership in a high-volume kitchen, knowledge of health codes, and a passion for training

Qualifikationen

• Passion for developing a culinary team.
• Flexible schedule including weekends and holidays.
• Experience as a cook in a high-volume kitchen with leadership.
• Knowledge of state health codes and food safety practices.
• Active Food Handler's certification is a plus.
• Strong organizational skills.
• Ability to work independently.
• Must be at least 21 years old.
• Desire to exceed expectations.
• Energetic personality.

Aufgaben

• Serve as the Face of the restaurant in the hotel and community.
• Create, cost, and implement seasonal menus and specials.
• Attract, retain, and mentor culinary talent.
• Complete daily ordering using current par levels.
• Collaborate with the Restaurant Manager to exceed guest expectations.
• Train the kitchen and operations team on the menu and daily specials.
• Conduct daily kitchen walk-throughs and address cleanliness or safety issues.
• Attend weekly F&B meetings and monthly safety meetings for the culinary team.
• Manage costs to achieve a profitable operation and supervise prep sheets and nightly cleaning.

Kenntnisse

High-volume kitchen

Leadership

Creativity

Mentoring

Menu planning

Cost control

Food safety

Allergen knowledge

Jobbeschreibung

Pyramid Global Hospitality is seeking a Chef de Cuisine to lead the culinary team at The Wigwam, a Four Diamond property in Litchfield Park, AZ. You will craft creative, seasonally driven menus and oversee daily production, ensuring safe, sanitary operations and high quality.

You will mentor staff, manage costs, and collaborate with the Restaurant Manager to deliver exceptional guest experiences. Strong leadership in a high-volume kitchen, knowledge of health codes, and a passion for training