About Us 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. Check out this video for more information on our great company! #PGH-BMC Location Description We invite you to become part of our Crew at one of the most desirable destinations on the Eastern Shore, Inn at Perry Cabin. A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com Overview JOB SUMMARY Responsible for all aspects of managing the kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling & storage of all food items in accordance with standards; coordinate the purchase of all food; and develop menus; maintain food and labor costs. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. ESSENTIAL JOB FUNCTIONS Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. Supervise culinary staff in fulfillment of unit programs and activities within budget, with quality, and on schedule. Supervise and direct the organization and preparation of food for the employee cafeteria. Ensure the quality of such and develop methods of improvement. Test, write, and standardize recipes. Establish and create written standards for execution. Develop new menu items to allow the hotel to compete with other banquet operations in the area. Assist Catering department with developing special menus for functions; meet with clients as requested. Review banquet function sheets and make note of any changes, post weekly function sheets. Review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Communicate additions or changes to the assignments as they arise throughout the week. Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests. Conduct daily line-ups; review all information pertinent to the day’s business. Establish the day’s priorities and assign production and prep task to staff to execute. Review daily specials and offer feedback to Sous Chefs. Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Requisition the day’s supplies; ensure that they are received and stored correctly as specified by Health Department and hotel requirements. Ensure quality of products received. Communicate needs with Purchasing and Storeroom personnel. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Direct monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc. Enhance company EEO position by making a good faith effort to recruit, select, develop, and retain protected class employees. Interview applicants for departmental managers and any other positions as needed. Direct the recruiting, hiring, evaluation, training, and discipline of all hourly employees by managers to ensure consistency in administering direction; follow up with corrections where needed. Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees and managers. Inspect the grooming and attire of staff; rectify any deficiencies. Ensure that all staff attends required training in hazardous communication, safety, and sanitation as established by local and government regulations. Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating). Establish and maintain quality recognition programs within the department. Mentor and train appropriate employees to next managerial position. Provide training, development, professional discipline and positive support for all management personnel to ensure qualitative standards and growth for both the individual and the operation. Administer annual performance evaluations. Assist staff with their job functions to ensure optimum service to guests. Monitor the staff’s interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel. Always promote positive guest relations. Observe guest reactions and confer frequently with staff to ensure guest satisfaction, monitor and handle guest complaints. Respond to oral and written feedback from customers on quality and service to ensure guest satisfaction. Attend designated meetings. Conduct weekly departmental meetings. Review daily high-cost item inventory control sheets. Review daily food cost comparison to projection; develop action plan if food cost is off target. Identify and implement methods for efficiency and reduction of payroll costs. Prepare monthly, quarterly, and yearly Culinary Department forecasts. Prepare annual capital expenditures report. Administer pay increases according to length of service, performance evaluation and hotel policy standards. Assist in preparing for and working at any hotel function. Document pertinent information in department’s logbook. Prepare and compile any necessary productivity reports, evaluations, studies, etc. Maintain complete knowledge of all hotel features/services and hours of operation. Ensure by example that the Inn’s philosophy is known. Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Human Resources Department. Be an ambassador of the hotel and the company at all times, in and out of the work place. Ensure security and confidentiality of all guest and hotel information. SUPERVISORY RESPONSIBILITIES All Culinary staff WORKING CONDITIONS The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equipment to Be Used Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment. Physical & Mental Requirements Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell. Must be able to lift, push, pull, and move equipment, supplies, etc., no more than 75 pounds. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Work Environment Interior of hotel—occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments. The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc. This job description should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions and perform any other related duties, as may be required by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Qualifications JOB REQUIREMENTS Education & Experience Certification of culinary training or apprenticeship required. Degree in culinary, restaurant management or related field preferred. High School Diploma or GED required. Food Handling and Sanitation certificates required. Minimum five years’ experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity. Skills Ability to work all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR.