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! #PGH-BMC 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 We're looking for an experienced Executive Chef to lead our culinary team. Qualifications Essential Job Functions Provide superior service to our customers (internal and external) at all times. Plan, and coordinate the daily operations of all assigned restaurant and banquet kitchen facilities. Exercise supervisory authority, directly and indirectly, cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals. Monitor all kitchen operations on a regular basis. Plan and administer the kitchen operating budgets. Plan menus for all regular and special meals. Research, develop, modify, and test recipes. Deal regularly with outside vendors of food, supplies and equipment. Supervise food, supply and equipment ordering and inventory control. Oversee or directly supervise all food preparation and production activities when serving as on-site chef. Prepare a wide variety of complex dishes. Ensure compliance with established health and safety procedures and codes. Supervise the proper operation and maintenance of all kitchen equipment. Supervise and assist in planning appropriate quality and production control systems/activities. Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like. Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues. Adhere to all standards and policies established by hotel management team Coach, teach, discipline kitchen staff Make schedules according to staffing guideline Must be able to execute detailed menus General Skills/Qualifications Ability to stand for extended periods of time. Ability to bend, lift and carry heavy objects. Training in a culinary arts school or apprenticeship with professional chefs, 5+ plus years of relevant professional cooking experience, including supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired. Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management. Strong organizational and administrative skills. Experience in budget management preferred. Excellent leadership and coaching skills. Ability to deal effectively with a variety of company personnel and outside vendors. Must be able to lift and carry at least 50lbs. Must be able to work a flexible schedule to include nights, weekends, and holidays