About our property: Welcome to The Colony Hotel in the picturesque setting of Maine, proudly part of the Pyramid Global Hospitality portfolio. Offering 140 charming guest rooms and 10,000 sq ft of versatile meeting space, The Colony Hotel is more than just a place to stay-it's a coastal retreat that seamlessly integrates comfort with career opportunities. Nestled along the scenic coastline of Maine, The Colony Hotel embodies the work culture fostered by Pyramid Global Hospitality, where professional growth and seizing opportunities take center stage. As a member of the Pyramid Global team, you'll enjoy benefits such as a 401k with a company match and recognition programs tailored to celebrate your achievements. Join us at The Colony Hotel, where your pathway to a fulfilling career is guided by an excellent People First Culture. It's about being part of a professional team that understands the unique charm of Maine while supporting your individual career journey. Welcome to a professional environment within Pyramid Global Hospitality that encourages your personal and professional development amidst the coastal beauty of Maine! What you will have an opportunity to do: The Executive Chef is responsible for assisting with all food production including that used for restaurants, functions and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, food purchase specifications and recipes. In addition, the Chef will supervise staff and monitor food and labor budget for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved. Responsibilities: • Manage production, preparation and presentation of all food. • Manage P&L costs • Train all stations in a kitchen with new hires • Lead by example to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure • Maintain Health and Safety standards set by company, local and regional government • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served • Assist in staff schedules, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as assist in disciplinary procedures when applicable • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations • Supervise and prep for banquet functions Requirements • Plan and direct the functions of the administration and planning of all culinary and kitchen departments, to meet the daily needs of the operations. • With the Director of Food & Beverage, clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e. restaurant, banquet rooms, kitchen, etc.) • Ensure consistent presentation of foods and beverages. • Implement effective control of food and labor costs among all sub-departments. • Regularly review and evaluate the customer satisfaction of menus, daily specials, banquet services. Adjust foods and services to compete with changing market demands; ensure they are implemented in a timely manner. • Assure that station guides are up to date, in good condition and being used. Responsible for quality of food, food handling personnel and professional work procedures. • Responsible for food purchasing. • Assign preparation levels based on projected business forecast • Develop, implement, and monitor schedules for the operation, to achieve a profitable result. • Create and nurture a hotel environment that emphasizes motivation, empowerment, teamwork, and a passion for providing service. Be readily available & approachable for all team members. • Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests. • Able to work a flexible schedule, including evenings, weekends, and Holidays. Task Force roles are classified as temporary, full-time positions. Temporary employees are not eligible for medical, dental, life insurance, paid time off, retirement savings plans, or bonus programs. Compensation Task Force assignments are compensated on a weekly rate basis and paid biweekly or in accordance with the property's payroll schedule. Compensation is determined based on role level, scope, location, and assignment complexity. The pay range for this position is $1,400-$2,000 per week, depending on assignment level. Actual compensation will be confirmed at the time of assignment. What are we looking for? Compensation: $1,400 per week $2,000 per week