Job Description

About Us:

Welcome to Pyramid Global Hospitality, where 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.

#PGH-BMC

Location Description:

We invite you to become part of our crew at one of the most desirable destinations on the Eastern Shore, the Inn at Perry Cabin.

A Forbes 4-star historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, the Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.

As a member of our crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin!

For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com

At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full-time employees. Our benefits include medical insurance with employer contribution, as well as vision, dental, life, pet, and accident insurance options. We also provide a 401(k) program with an employer match and immediate full vesting, along with paid time off. Plus, all employees, including part-time team members, enjoy exclusive discounts across our portfolio of hotels. Join our team and experience the support, flexibility, and benefits that help you thrive both professionally and personally.

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Overview:

 

Job Description title: Banquet Chef

 

DIVISION	Culinary	DEPARTMENT	Banquet
REPORTS TO	Executive Chef	CLASSIFICATION	Exempt

 

JOB SUMMARY

 

The Banquet Chef is primarily responsible for the planning, organizing, controlling, and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while always ensuring superior quality and consistency. Additionally responsible for developing new banquet menus, preparing, testing, tasting, and controlling new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.

ESSENTIAL JOB FUNCTIONS

• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
• Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Effectively communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Assist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
• Assist the Executive Chef in banquet menu development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
• Responsible for managing all day-to-day operations of banquet kitchen.
• Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Responsible for maintaining all equipment in proper operational condition.
• Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotel’s operating and business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes in accordance with the hotels operating standards.
• Communicate the kitchen needs with the purchasing and storeroom personnel.
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
• Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
• Banquet Chef should serve as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of all banquet cooks and supporting staff.
• Supervises banquet kitchen shift operations.
• Assists the Executive Chef with banquet menu planning and food purchasing.
• Participates in banquet kitchen employees progress and discipline procedures.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Maintains food preparation handling and correct storage standards.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills.
• Able to plan and execute multiple banquet functions.
• Able to continually enhance the culinary experience of banquet or event guests.
• Able to understand employee’s positions well enough and to perform duties in employees' absence.
• Able to help with cooking and food preparation, as and when required.
• Able to perform other duties as assigned by the management.

SUPERVISORY RESPONSIBILITIES

All Banquet kitchen staff.

 

 

 

WORKING CONDITIONS

 

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Equipment to Be Used

• Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment.

 

Physical & Mental Requirements

• Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

 

Work Environment

• Interior of hotel—occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments.
• The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.

 

 

This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

 

 

Qualifications:

JOB REQUIREMENTS

 

Education & Experience

• Minimum of five years’ experience in a high-volume banquet kitchen, and a minimum of two years’ experience as a Sous Chef or Chef de Party (CDP).
• 2-year or 3-Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Very good knowledge of food safety, sanitation, food preparation techniques.
• Able to work flexible hours and days.
• Knowledge of current and updated culinary trends.
• Ability to lead and mentor a large team of culinary professionals.

 

Skills

Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a eight hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR.

 

 

Compensation Range: The compensation for this position is $75,000.00/Yr. - $75,000.00/Yr. based on qualifications and experience.

Job Tags

Full time, Contract work, Part time, Local area, Immediate start, Worldwide, Gangs, Flexible hours, Shift work,

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