Chef de Cuisine

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties;
Axiom Hospitality, our European hotel management company; and PYRAMID WORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships. At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers.

Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact. Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality.

From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:
The Hanover Inn has a rich legacy of hospitality stretching all the way back to its humble beginning back in 1780 when the Inn first welcomed guests as a Tavern. Notable guests have included Presidents Monroe, Wilson, F.D.R., Eisenhower, Nixon, and Reagan. George Washington did not sleep at the inn but Booker T. Washington did. Entertainers have included Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish and B.B. King.

The list of writers includes

F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss.

What you will have an opportunity to do:
Responsible for the smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of culinary ladies and gentlemen and set good example to enhance motivation of ladies and gentlemen and reach the objectives.

RESPONSIBILITIES The primary responsibilities of the role include:

MAIN DUTIES Operates effectively Breakfast, Lunch and dinner service for all our Hotel and external Guest. Attends daily meetings with the Executive Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter. Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.

Establishes culinary standard for PINE restaurant which includes Breakfast, Lunch, Dinner & In Room Dining Kitchen. Assists in Large “Tailor made “ banquet events if and when required. Plans PINE menus and compile recipes for food tasting to be approved by Executive Chef. Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.

Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests. Inspects daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef.

Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion…