Executive Sous Chef

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 our 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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Located within the Orlando International Airport campus, the Jet Blue Lodge is a 200‑room full‑service lodging facility built to compliment its neighboring facility, the Jet Blue Training Center.

It will feature approximately 1,000 square feet of meeting space, high‑end café style eatery, bar/lounge, and grab‑&‑go option, as well as various outdoor recreational facilities to encourage interaction amongst its guests. The Lodge will play host to Jet Blue’s new‑hire orientation and training; on‑going pilot, crew and flight attendant training; traditional pilot and crew overnights;
Jet Blue vendors and partners; and Jet Blue executives.

Its facilities will serve two purposes:

• to provide four‑star lodging and service to these various Jet Blue constituents, and serve as an extension of the training and culture that Jet Blue aims to deliver within its Training Center.
• Serving as the “Living Room” for what will become the broader Jet Blue Training Campus, the lodge will be a place for its guests to congregate, communicate, expound upon the day’s training lessons and programs, and socialize. All the while, the structure, style, service and culture will be that of Jet Blue – creating consistent style, culture and messaging for guests throughout the broader Jet Blue campus.

Supervise all aspects of food preparation and production for restaurants and related conference and banquet facilities. Provide coaching and development to all kitchen staff.

• 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, over 10 to 15 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.
• Assist in planning and administering 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…