Pyramid Hotel Group

Lead Cook

Hotel/Resort Name DoubleTree by Hilton Jacksonville Airport
Posted Date 3 weeks ago(8/27/2021 10:06 AM)
Location : Company Name
Pyramid Hotel Group
Position Type
Regular Full-Time
# of Openings
Requisition ID
Requisition Post Information* : External Company Name
Pyramid Hotel Group
Requisition Post Information* : External Company URL
2101 Dixie Clipper Drive
Postal Code

About Us


Doubletree Jacksonville














At the Doubletree by Hilton Jacksonville Airport we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Doubletree by Hilton Jacksonville Airport can mean for you! 



Assist the Executive Chef and Sous Chef in supervising the culinary operations of the outlets by preparing, cooking and presenting food according to hotel and Hilton standards and by planning, organizing and directing culinary team members.


We are looking for a strong team leader sho will support the Executive Chef and Sous Chef and can fill in on their days off. The ideal cadidate will understand all areas of the kitchen, have a strong sense of urgency, work well as part of a team and have a can do attitude.

  • Assist with personnel duties for the kitchen department, including training, directing and supervising Line Cooks and Stewards.
  • Prepare nightly restaurant specials.
  • Conduct table visits upon request, offering alternatives to the established menu items according to standard recipes and presentation.
  • Move throughout the kitchen to monitor food production and quality. Take immediate corrective action if necessary. Communicate concerns about food appearance or quality with the Executive Chef. conduct periodic inspection of facilities to ensure that standards of sanitation, cleanliness and appearance are maintained.
  • Report equipment in need of repair to the Executive Chef and Chief Engineer.
  • Maintain awareness of all health department and Eco-sure standards, and ensure that team members are adhering to these standards.
  • Adhere to established cost control procedures to eliminate waste and minimize food costs.
  • Promote teamwork and remain flexible in the work environment. Assist team members whenever necessary and promote a positive work environment where everyone's ideas are valued and considered.



Requires a minimum of 2 years of experience . Also requires standing for long periods of time, able to lift up to 50 lbs., and have good communication skills.


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