Property About Us 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. Check out this video for more information on our great company! #PGH-BMC Location Description Immerse yourself in the unparalleled beauty of picturesque Central Oregon. Our re-imagined 221 room hotel in Bend, Oregon has been completely redesigned to provide guests with modern sophistication and world-class amenities. A relaxing location on the banks of the river is just a preview of the natural beauty and untamed wilderness that surrounds us, beckoning for outdoor pursuits. Overview The Convention Center Executive Chef works in a high-volume professional kitchen. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen. They will be responsible for creating menus which reflect seasonal availability based on the concept of the conference center. They will respond in a professional and courteous manner to all guests and team members. They will be a teacher of the culinary arts and support their team both personally and professionally. The Convention Center Executive Chief will lead the planning and execution of the daily production, preparation, and presentation of all food for the conference center in a safe and sanitary work environment with confirms to all standards and regulations and achieves profitable competitive quality products. Serve as the “Face” of the Conference Center, hotel and community Attract, retain, and mentor the best culinary talent Complete the daily ordering using the current par levels Collaborate with the Restaurant Manager to exceed guest expectations Train the culinary team and operations team on the menu Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meeting representing the culinary team Be the example that the culinary team follows Manage costs related to the conference center, analyze, and control costs to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency Work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with PM stewarding crew to ensure dish area is clean and organized for the following days service In charge of semi-monthly payroll for the culinary team Creating sheets and doing inventory biannually Acting as the Culinary lead in absence of Property Executive Chef Creating and distributing team members schedules in line with revenue forecasts Conduct quarterly team member reviews Conducting daily food cost analysis with purchases and food revenue