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.

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Escape to The Equinox in Vermont and experience the best of all seasons. From exhilarating outdoor adventures to serene moments of relaxation, our resort offers a range of activities for every time of year. Discover the joys of summer, embrace the beauty of winter, and immerse yourself in a world of four-season fun at The Equinox.

The Banquet Chef assists the Executive Chef in the management of the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Job Description:

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and food service to ensure a quality, consistent product is produced which conforms to company and brand standards.
• Manage staff in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment
• Assist with scheduling, training, developing, staff as appropriate
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his/her/their absence.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

Experience, Skills and Knowledge

• Three+ years of employment in a related position and / or equivalent
• Hotel experience preferred.
• Experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Command of the English language both written and verbal.