Line Cook

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.

What you will have an opportunity to do

The Line Cook prepares, cooks, and presents menu items while upholding the highest standards of food quality, sanitation, and guest service. The role supports culinary operations across Elevated Dining, In-Room Dining, Poolside Dining, Beachside Dining, and Banquet Operations. Working with the team, the Line Cook helps keep kitchen operations efficient and create memorable dining experiences for resort guests.

Other Responsibilities include but not limited to

• Prepare and cook menu items according to standardized recipes, specifications, and presentation guidelines.
• Assist with food preparation, including washing, cutting, portioning, and assembling ingredients.
• Maintain consistency and quality of food served across all resort dining venues.
• Support culinary operations in:
• Wave Kitchen
• In-Room Dining
• Cabana Food & Beverage Service
• Beachside Food & Beverage Service
• Banquet and Catering Events
• Ensure all food products are stored, labeled, rotated, and handled in accordance with food safety standards.
• Maintain clean and organized workstations throughout each shift.
• Operate kitchen equipment safely and efficiently.
• Assist with receiving, stocking, and organizing deliveries.
• Follow all health, sanitation, and safety regulations.
• Communicate effectively with chefs, cooks, stewards, servers, and other resort team members.
• Assist with banquet production and execution for weddings, meetings, special events, and other resort functions.
• Support opening, closing, and side-work duties assigned.
• Adapt to changing business needs by working in various kitchen stations and outlets throughout the resort.
• Always provide the highest quality of service to guests.
• Performs all other duties as deemed necessary by management.

Requirements

• Previous kitchen, restaurant, hospitality, or food service experience preferred but not required.
• Basic understanding of kitchen safety and sanitation practices.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong work ethic and willingness to learn.
• Ability to follow verbal and written instructions.
• Team-oriented attitude with excellent communication skills.
• Physical Stamina: Stand for long shifts, bend frequently, and lift up to 50 pounds.
• Environment: Tolerate hot, humid, and loud backstage kitchen settings.
• Availability: Work flexible schedules, including nights, weekends, and holidays
• Standards: Follow strict health department safety, hygiene, and HACCP guidelines.

Requirements upon hire or within 30 days of being hired

Food Handler Certification

Compensation

$17.00

• $18.50

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.