Executive Sous Chef in Coleraine

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 our team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

About Our Property Located within the Orlando International Airport campus, the JetBlue Lodge is a 200‑room full‑service lodging facility built to complement its neighboring facility, the JetBlue Training Center. It will feature approximately 1,000 square feet of meeting space, high‑end café style eatery, bar/lounge, and grab‑&‑go option, as well as various outdoor recreational facilities to encourage interaction amongst its guests. The Lodge will play host to JetBlue’s new‑hire orientation and training; ongoing pilot, crew and flight attendant training; traditional pilot and crew overnights; JetBlue vendors and partners; and JetBlue executives.

Its facilities will serve two purposes: to provide four‑star lodging and service to these various JetBlue constituents, and serve as an extension of the training and culture that JetBlue aims to deliver within its Training Center. Serving as the “Living Room” for what will become the broader JetBlue Training Campus, the lodge will be a place for its guests to congregate, communicate, expound upon the day’s training lessons and programs, and socialize. All the while, the structure, style, service and culture will be that of JetBlue – creating consistent style, culture and messaging for guests throughout the broader JetBlue campus.

Primary Responsibility Supervise all aspects of food preparation and production for restaurants and related conference and banquet facilities. Provide coaching and development to all kitchen staff.

Essential Job Functions

• Provide superior service to our customers (internal and external) at all times.
• Plan, and coordinate the daily operations of all assigned restaurant and banquet kitchen facilities.
• Exercise supervisory authority, directly and indirectly, over 10 to 15 cooks and other kitchen staff.
• Plan and conduct training programs and staff meetings.
• Plan staffing needs and work schedules in order to meet department goals.
• Monitor all kitchen operations on a regular basis.
• Assist in planning and administering the kitchen operating budgets.
• Plan menus for all regular and special meals.
• Research, develop, modify, and test recipes.
• Deal regularly with outside vendors of food, supplies and equipment.
• Supervise food, supply and equipment ordering and inventory control.
• Oversee or directly supervise all food preparation and production activities when serving as on‑site chef.
• Prepare a wide variety of complex dishes.
• Ensure compliance with established health and safety procedures and codes.
• Supervise the proper operation and maintenance of all kitchen equipment.
• Supervise and assist in planning appropriate quality and production control systems/activities.
• Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
• Adhere to all standards and policies established by hotel management team.

General Skills/Qualifications

• Ability to stand for extended periods of time.
• Ability to bend, lift and carry heavy objects.
• Training in a culinary arts school or apprenticeship with professional chefs, 3‑5 plus years of relevant professional cooking experience, including supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.
• Strong organizational and administrative skills.
• Experience in budget management preferred.
• Excellent leadership and coaching skills.
• Ability to deal effectively with a variety of company personnel and outside vendors.
• Must be able to lift and carry at least 50lbs.
• Must be able to work a flexible schedule to include nights, weekends, and holidays.

Compensation 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 labour considerations.

Seniority level Mid‑Senior level

Employment type Full‑time

Job function Management and Manufacturing Hospitality