Shula's Steakhouse Head Chef/Hotel Sous Chef

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.

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The Hilton University of Florida Conference Center, located on southwest corner of the University of Florida campus, combines a host of upscale and market-leading attributes unparalleled in the Gainesville area. The hotel is newly renovated and features superior meeting space, award-winning dining, spacious guest rooms and exceptional hospitality presented in an upscale contemporary interior design and ambiance. The Hilton UF offers guests the perfect environment for work, play or both. We foster a creative and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and are committed to “being the difference” by creating memorable experiences in the lives of all we serve. Your role will be integral to the success of our property. We strive to create a workplace culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with Pyramid Global Hospitality. We strive to cultivate and maintain a team environment where every team member is working together to provide exceptional service to every guest, every time by not only meeting their expectations, but exceeding them! Our team members are proud to work here!

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Shula's Steakhouse Head Chef/Sous Chef.  This individual must have extensive experience working in a high-volume professional kitchen. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen!  Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. 

The Shula's Steakhouse Head Chef/Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Your Role:

• You will attract, retain, and motivate the best culinary talent
• You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.
• You may be required to perform any function within the culinary department (cook, steward etc)
• You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
• You will be the example that the culinary team follows
• You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

•    Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.

•    Extensive knowledge of menu development, insight to marketing, cost and wage control.

•    Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.

•    Ability to read, write, and speak English to comprehend and communicate job functions.

•    Ability to perform the role of Manager On Duty.

•    Thorough knowledge of food products, standard recipes and proper preparation.

•    Finger/hand dexterity in order to operate food machinery.

•    Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.

•    Ability to work in confined spaces.

•    Ability to supervise large staff and accomplish goals on a timely basis.

•    Ability to perform duties within extreme temperature ranges.

•    Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.

•    Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.

•    Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.

•    Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.

•    Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Education:

Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities.  High School education and Culinary schooling required.

Experience:

Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.