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 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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About our property:

The Quadrangle Club is the faculty and social club of the University of Chicago. Established in 1893, the Quadrangle Club has played and continues to be an important role in the intellectual fabric and life of the University of Chicago. Over the decades, the Club has been a place where Nobel laureates, faculty and numerous other scholars have hosted discussions about topics and ideas that have shaped the world. The Club is housed in a historic facility designed by Howard Van Doren Shaw.

What you will have an opportunity to do:

BASIC FUNCTION: 

The Chef de Cuisine is an experienced Chef who possesses skills in all areas of the kitchen including banquets and a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of the club. The Chef de Cuisine will lead the team with an emphasis on communication and respect towards all team members.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCEFive years experience in a kitchen management position.High school diploma or equivalent experience/training.Meet governmental health requirements.Ability to operate kitchen power equipment.Ability to utilize cutting instruments.Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment, food and non-food items)Ability to effectively communicate in the English language.Ability to delegate authority to accomplish the necessary requirements.

ESSENTIAL FUNCTIONS:The Chef de Cuisine needs to be a working chef that is willing to help in any area of the kitchen daily.Ensure Club standards in preparation, quality, consistency and presentation of food.Supervising, developing and training the Line Cooks & Stewards.Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.Ensure that the kitchen is prepared to start service on a timely basis.Work closely with the Banquet Manager to ensure all banquet events go out in a timely manner.Maintaining inventory and ordering specialty items.Collaboration with the Executive Chef to create new weekly menus, while using seasonal food products.Working closely with the Front of House Manager or MOD to maintain open communication between the kitchen and dining room.Ensure cost/product control on all menu items.Act in conjunction with the Director of Operations in the processing of employee new hires and disciplinary actions.Maintaining a high level of sanitation and safety in all areas of the kitchen.Adhere to the policies of the Club as set forth in the Employee Handbook and report any observed violations to the Director of Operations and Human Resources.Maintain the highest level of employee/guest relations.Collaborate with the Executive Chef to create kitchen schedules according to the labor / workload forecast.Prepare and review employee evaluations.Any reasonable task as requested by the Executive Chef or G.M.Practice safety standards and report any unsafe conditions to the Executive Chef.Oversee incoming food product to ensure proper quality.Inspect and document all refrigeration and dry storage for proper handling, sanitation and product rotation.Maintain staff cafeteria to ensure proper quality and timely production

MARIGINAL FUNCTIONS:Ability to work any assigned shift/work schedule.Attend and be an active part of the Management team to include weekly meetings, collaboration efforts, strategy sessions and revenue meetings.

What are we looking for?

Compensation:

$75000

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$75000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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.