Location : Company Name

Pyramid Global Hospitality

Location

US-WA-Tacoma

Department

Culinary

Position Type

Regular Full Time

# of Openings

3

Requisition ID

2023-35321

Address

1320 Broadway

Postal Code

98402

At Pyramid Global Hospitality, 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.

Check out this video for more information on our great company!

BASIC FUNCTION: The Cook assists the Sous Chef and the Executive Chef on Duty in the daily production and fabrication of food products for cafeteria, banquet, Dining Room and Fine Dining Room.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

v Two years experience in heavy volume food production.

v High school diploma or equivalent experience/training.

v Meet governmental health requirements.

v Ability to operate kitchen power equipment.

v Ability to utilize cutting instruments.

v Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items).

v Ability to effectively communicate in the English language.

ESSENTIAL FUNCTIONS:

1. Communicating daily with the Chef on Duty for job assignments.

2. Producing and fabricating food products daily for the cafeteria, banquet, Dining Room and Fine Dining Room.

3. Maintaining a high level of sanitation and safety in the Kitchen prep areas.

4. Possessing knowledge of all Kitchen hardware and their particular function for use in breakdown and cleaning.

5. Dating all fabricated food items before storage.

6. Utilize all trimmings, excess and unused portions of fabricated food items.

7. Assisting the Chef on Duty on banquet and/or conference dining dish out for food service.

8. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources.

9. Maintain the highest level of employee/guest relations.

10. Maintain a good working relationship with all Departments.