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! Location Description The iconic Arizona Biltmore is located in the heart of the prestigious Biltmore neighborhood in Phoenix. The resort was named the “Jewel of the Desert” since its opening on February 23, 1929. This gorgeous 39-acre property reopened in May 2021 after undergoing a $150 million restoration and has over 700 rooms, over 200,000 square feet in banquet space, and 8 food and beverage outlets (including 2 restaurants, 2 bars, 2 poolside bars, a gelato shop/café, and in-room dining). Arizona Biltmore is a LXR Hotel & Resort by Hilton which is a hand-selected collection of unique luxury hotels, offering bespoke service and personal adventures in the world’s most intriguing locations. With this, as a team member you will receive the Go Hilton travel benefits in addition to Pyramid's travel benefits. Learn more about our incredible benefits here. Want to learn more about Arizona Biltmore? Hotel Website, Instagram, Facebook Overview As an Executive Sous Chef Tournant, you will provide critical support across all restaurant outlets and banquets, stepping in to maintain culinary excellence and consistency when covering days off or assisting during high-volume periods. You will collaborate closely with each Chef de Cuisine and senior leadership on special projects, ensuring that established standards and procedures are upheld at all times. Flexibility is key in this role, as you will adapt to shifting needs throughout the hotel and participate in ongoing corporate trainings. This includes but is not limited to, the following duties: Assist and oversee all restaurant outlets and banquets as needed, upholding the unique standards set by each Chef de Cuisne and providing coverage on days off. Maintain a very flexible schedule to adapt to fluctuating operational demands, ensuring consistency and continuity in all culinary areas. Supervise daily prep and production in each outlet, checking standards and promptly communicating any discrepancies to the outlet chef and senior leadership. Collaborate with Executive Sous Chefs on special events, menu development, and corporate trainings, contributing to seamless event execution and innovation. Offer hands-on support in areas requiring additional guidance, helping train and develop Sous Chefs and Junior Sous Chefs to strengthen the culinary team. Attend daily REO and BEO meetings to stay informed of hotel-wide activities and adjust culinary operations accordingly. Oversee inventory management and ordering, streamlining processes to minimize waste and maintain optimal stock levels across all outlets and banquets. Maintain comprehensive knowledge of all menus and recipes, ensuring accuracy, consistency, and adherence to food safety regulations. Conduct regular quality checks during food preparation and before service, guaranteeing that dishes meet or exceed brand standards. Provide leadership and mentorship to Chef de Cuisines, Sous Chefs, Junior Sous Chefs, Cooks, and Prep Cooks, fostering a positive work environment conducive to professional growth. Ensure all kitchen operations comply with local, state, federal, and company-wide safety and health regulations, including proper documentation and record-keeping. Communicate proactively with the culinary team and other departments, addressing needs and potential issues to maintain seamless operations. Respond quickly to unexpected challenges, such as last-minute menu changes or guest requests, ensuring smooth service and customer satisfaction. Participate in menu creation and periodic reviews with the Executive Chef, contributing innovative ideas and culinary insights. Occasionally interact with guests during events to confirm satisfaction with menu offerings and to accommodate special requests. Coordinate with other hotel departments (e.g., stewarding, engineering, front office) to ensure a cohesive approach to large-scale events and day-to-day operations. Demonstrate a strong commitment to safety by following proper procedures, preventing accidents, and handling emergencies effectively. Uphold a professional attitude, appearance, and demeanor at all times, adhering to uniform and footwear standards. SUPPORTIVE FUNCTIONS: Directly supervise Chef de Cuisines, Kitchen Supervisors, Cooks, Pantry, Dishwashers, Porters. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; rewarding and disciplining employees; addressing complaints and resolving problems. Support team effort in order to produce a quality product. Qualifications High School Diploma or GED Accredited Culinary School or Apprenticeship, preferred At least 5 years experience in hotel kitchens with high volume and quality At least 5 years supervisory experience leading five (5) or more people Food Handlers Card ServSafe Certification, preferred