Executive Chef

About the role

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 PYRAMIDWORKS, 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.

Essential Functions

• Design and develop creative, high-quality menus that align with guest preferences and hotel brand standards.
• Ensure consistency in food presentation, taste and portion control.
• Supervise and coordinate all kitchen staff, including Sous Chefs, line cooks and kitchen assistants.
• Conduct hiring, training and coach/counsel exercises for all associates.
• Foster a positive and productive work environment.
• Implement and oversee proper food handling, storage and hygiene procedures.
• Manage food cost budgets.
• Collaborate with hotel leadership to align culinary operations with overall business goals.

Requirements

• Culinary degree or equivalent professional training
• 5+ years of experience in a high-volume hotel or fine dining kitchen.
• Strong leadership, communication and organizational skills
• Must be able to work a flexible schedule including nights and weekends.

Compensation

$85000.00

• $90000.00

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.