Property 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. Check out this video for more information on our great company! Location Description Hawks Cay Resort, an iconic destination resort in the Florida Keys, reopened in August 2018 following a $50 million renovation. A recipient of the prestigious AAA Four Diamond Award and a member of the Preferred Hotel Group Lifestyle Collection, this 60-acre, tropical destination boasts 177 guestrooms and 250 two • and three-bedroom villas, a full-service marina, six restaurants, saltwater lagoon, five swimming pools, kid and teen clubs and spa. Overview REPORTING RELATIONSHIP: Reports directly to the Food & Beverage Director. JOB SUMMARY: Supervises the entire food preparation staff and is responsible for hiring new employees, termination of employees and issuing disciplinary actions as may be required. Keeps an accurate payroll ledger on the individuals under his control, checking E-time Responsible for scheduling all departments under his direction and evaluates employees in order to upgrade and recommend pay adjustments. Supervises all cooking operations, checks the methods of preparation and portion control. Inspects the garnishing of all foods. Ensures that all food preparation is economical and technically correct. Plans meals, develops menus and assists the F&B Director and Banquet Manager with banquets, parties and special events. Cooperate with Purchasing Department regarding purchasing food and equipment from respective purchasing agents, giving specifications, quantities and quality descriptions which must be maintained by the Purchasing Department. Prepares operating budgets and plans for the Culinary Department in accordance with company policy or procedure and strives continually to maintain food cost within established guidelines. Qualifications The Executive Chef should be a college graduate, preferably with a degree from an accredited college, university or culinary institution in a related field. Should be familiar with the proper preparation of most international and domestic dishes. This position requires an individual with management insight into marketing, human relations and menu development. He or she must understand the importance of cost control and wage percentage. Must have the ability to plan, organize and implement assignments within the food preparation department. Must have a thorough knowledge of the various cuts of meat, fish and poultry and be able to recognize the quality of same. Must also be thoroughly knowledgeable in the proper handling and storage of all dry goods and refrigerated items in order to maintain the highest degree of sanitation and safety possible in food handling. Prior experience should include at least three years as the Executive Chef of a comparable resort or large food facility. PHYSICAL REQUIREMENTS: The Executive Chef must be in excellent physical condition since he or she may often be expected to work long hours, under pressure, in an extremely warm environment. One can usually expect to have to work during weekends and holidays. NOTE: The above declarations are not intended to be an "all-inclusive" list of duties and responsibilities of the job described, nor are they intended to be such a listing of skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. This document is not intended to be and does not constitute any form of employment contract or agreement.