Task Force Chef

Pyramid Global Hospitality; Hanover (NH); On-site; USD 68,250 - 88,725; Full time

Job summary

Pyramid Global Hospitality seeks a Restaurant / Banquet Chef to supervise culinary operations at The Hanover Inn in Hanover, New Hampshire. The position demands 5+ years of progressive culinary leadership experience, focusing on banquets and special functions.

The successful candidate will be responsible for coordinating kitchen activities, developing menus, and ensuring food quality and safety standards. Compensation ranges from $1,500 to $1,950 per week.

Qualifications

• 5+ years of culinary leadership experience, including 2 years as Executive Chef or Executive Sous Chef.
• Strong background in banquet and catering operations.
• Proven ability to lead and develop high-performing teams.
• Knowledge of food safety standards, ServSafe certification preferred.

Responsibilities

• Supervise hot line or banquet event with attention to detail and timing.
• Develop menus for buffets, a la carte, and banquets.
• Assist Executive Chef with recipe establishment.
• Coordinate kitchen activities with operating departments.

Skills

Culinary leadership

Banquet and catering operations

Team motivation and development

Food safety standards knowledge

Job description

Restaurant / Banquet Chef (Task Force)

Supervise and coordinate the production of buffets, a la carte, banquets, the PINE Restaurant, and other special functions at The Hanover Inn.

Responsibilities

• Run or assist running a hot line or banquet event with attention to detail and timing.
• Research and develop menus for buffets, a la carte, banquets, and other functions.
• Assist the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.
• Assist the leadership team in communicating directives, coaching, and training.
• Coordinate and write prep lists; inspect the quality of food products and inform the Executive Chef when quality is not acceptable.
• Coordinate and supervise kitchen activities with all operating departments to ensure the overall success of the Inn.
• Review daily agenda sheets and establish specific objectives for culinary staff.
• Maintain a clean and sanitary environment, ensuring compliance with all local and state codes.

Qualifications

• 5+ years of progressive culinary leadership experience, with at least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full-service restaurant.
• Strong background in banquet and catering operations.
• Proven ability to lead, motivate, and develop a high‑performing team.
• Knowledge of food safety standards (ServSafe certification preferred or required upon hire).

Employment Status & Benefits

Task Force roles are classified as temporary, full‑time positions. Temporary employees are not eligible for medical, dental, life insurance, paid time off, retirement savings plans, or bonus programs.

Compensation

Compensation is determined based on role level, scope, location, and assignment complexity. Pay range for this position is $1,500–$1,950 per week, depending on assignment level. Actual compensation will be confirmed at the time of assignment.

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

EEO Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.