Hotel Eleo at the University of Florida
Job Description
Ready to celebrate your next big career win at a level of style and thoughtful accommodations befitting a champion? Take the next step in your career today and become a member of Pyramid Hotel Group’s CARE culture and outstanding career potential!

Hotel Eleo at the University of Florida is one of the newest hotels to join the Pyramid Hotel Group Family. With its contemporary flair, 173 guest rooms, 1,200 square feet of meeting space and signature 3 meal restaurant and bar, it's sure to be one of the best places to work in the Gainesville area. Find out what a career at the Hotel Eleo at the University of Florida with Pyramid Hotel Group can mean for you!

Primary Responsibility
Quality food preparation, production, and service for restaurants and related conference/banquet facilities. Aid to provide development all culinary team; works closely with all line team members such as sous chefs, cooks of all levels and service team.

Essential Job Functions
• Provide superior service to
our guests (internal and external) at all times.
• Produce all necessary food for operation as determined by culinary management.
• Insure ordering of his/her station is adequate
• Maintain the highest of quality in all aspects, from freshness of product to product presentation.
• Insure cleanliness of the kitchen and to designated station.
• Adhere to all professional appearance standards as established by culinary management.
• Prepare a wide variety of complex dishes.
• Comply with established health and safety procedures and codes.
• The proper use operation and maintenance of all kitchen equipment.
• The proper use of all production lists and control systems/activities.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
• Adhere to all standards and policies established by resort management team

General Skills/Qualifications
• Ability to stand for extended periods of time.
• Ability to bend, lift and carry heavy objects.
• Training in a culinary arts school or apprenticeship with professional chefs, 3-5 plus years of relevant professional cooking experience, including some supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation.
• Strong organizational skills.
• Excellent leadership and coaching skills.
• Ability to deal effectively with a variety of company personnel.
• Must be able to lift and carry at least 50lbs.
• Must be able to work a flexible schedule to include nights, weekends, and holidays
Contact Information