Lead Cook I — Mentor in High-Volume Scratch Kitchen

Pyramid Global Hospitality; West Lake (FL); On-site; USD 26,000 - 34,000; Full time

Benefits offered by this job

Free Lunch

401k matching

Tuition Reimbursement

Free parking

Uniforms provided & cleaned

Weekly pay

Job summary

Pyramid Global Hospitality is seeking a Cook I at Deloitte University Hotel & Conference Center in Westlake, TX. You will lead the culinary team across multiple outlets, ensuring high-quality, consistent food production and training.

The role covers banquet, market, Albero, and Ember kitchens in a high-volume, guest-facing environment. Three years of culinary experience and knife skills are required; culinary school is preferred.

Qualifications

• Three years culinary experience required.
• Culinary school preferred.
• Experience in a guest-facing, high-volume kitchen preferred.
• Advanced knife skills required.
• Basic Food Safety certification within 30 days of starting.

Responsibilities

• Lead and mentor the culinary team; monitor production, train staff, and provide performance feedback.
• Prepare food and menu items according to standard recipes.
• Monitor production and quality levels of all food products.
• Develop and present new menu items to keep offerings fresh and innovative.
• Receive and store food requisitions; check quality and quantities.
• Inspect refrigeration and dry storage for proper handling and rotation.
• Ensure stations are set up for service, kept clean, and foods stored after shift.
• Assist in preparing and executing food across other kitchens as needed (banquets, buffets, a la carte).

Skills

Culinary experience

Guest contact experience

Advanced knife skills

Food safety certification

Education

Culinary school

Job description

Pyramid Global Hospitality is seeking a Cook I at Deloitte University Hotel & Conference Center in Westlake, TX. You will lead the culinary team across multiple outlets, ensuring high-quality, consistent food production and training.

The role covers banquet, market, Albero, and Ember kitchens in a high-volume, guest-facing environment. Three years of culinary experience and knife skills are required; culinary school is preferred.