Job Description

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!

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The 4 Seasons Miscuano Island and its amenities include a delightful 9 hole golf course, spa, indoor saltwater swimming pool, tennis court, and much much more. Tucked into the north woods of Wisconsin, the 4 Seasons Miscuano Island is located on the 100 acre Miscauno Island in the Menominee River – which divides Wisconsin and the Upper Peninsula of Michigan.

The Cook III is the Lead Cook in the kitchen and is responsible for production and execution of department in the absence of a Sous Chef. You will oversee a station in the kitchen along with directing the work and training the other cooks at your station.

Responsibilities

• Responsible for food requisition storage, product rotation, and ordering.

• Prepare, together with assigned cooks, food items designated by the sous chef according to Hotel standard recipes.

• Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.

• Supervise and participate in the preparation and execution of food for all Restaurants, Banquet, and Café departments, as needed.

• Monitor production and quality levels of all food products.

• Train, develop and maintain employee skills and relations.

Qualifications

• Three years culinary experience in similar operation

• Knowledge of soups, sauces, butchery and cooking techniques.

• Advanced knife skills.

• Knowledge of menu preparation, ordering and production organization.

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