Shula's Chef

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

Embark on a career at the Hilton University of Florida Conference Center, a distinctive property managed by Pyramid Global, where hospitality meets academic excellence. With 248 well-appointed guest rooms, 10 versatile meeting spaces, and 30,811 sq ft of meeting space, our hotel provides a unique workplace nestled within the vibrant atmosphere of the University of Florida. Join our team and experience a work environment that reflects the energetic spirit of the university community. At Pyramid Global, we offer comprehensive benefits, including a 401k with a company match, and recognition programs tailored to acknowledge your dedication. If you're seeking a career that blends hospitality with the dynamic atmosphere of a prestigious institution, consider joining us at the Hilton University of Florida Conference Center. Your journey towards a fulfilling career in this unique setting begins here.

What you will have an opportunity to do:

POSITION SUMMARY:

The Shula's Chef is responsible for the day-to-day culinary operations of Shula's Steak House and No Name Lounge within the Hilton University of Florida Conference Center while upholding Shula's renowned standards for quality and service. Must show exceptional culinary skills, strong leadership abilities, and dedication to guest satisfaction. The Shula’s Chef is a working culinary leadership position responsible for overseeing kitchen operations, ensuring consistent food quality and presentation, managing labor effectively, and maintaining a positive, professional, and productive work environment. This position requires a consistent and visible leadership presence, particularly during peak business and critical service periods. The Shula’s Chef is expected to actively participate in kitchen operations, lead service execution from the point of production, support guest satisfaction, develop team members, and ensure that all culinary operations meet established standards. These expectations are intended to provide clear standards for the position, particularly regarding leadership presence, service execution, labor management, communication, guest and team satisfaction, and culinary standards.

ESSENTIAL FUNCTIONS:

1. LEADERSHIP PRESENCE & AVAILABILITY

The Shula’s Chef is expected to:

• Maintain a consistent, visible leadership presence in the kitchen, particularly during peak business and critical service periods.
• Be present and actively engaged whenever business demands require culinary leadership, including high-volume services, special events, holidays, large parties, and other significant operational periods.
• Remain engaged in the operation rather than routinely leaving or being unavailable when leadership support is needed.
• Ensure scheduling and working hours appropriately support the operational needs of the restaurant and expectations established by management.

2. WORKING LEADERSHIP, LABOR MANAGEMENT & SERVICE EXECUTION

The Shula’s Chef is expected to:

• Actively participate in preparation, production, line execution, expo, and other kitchen functions as business needs dictate. This is a working culinary leadership position.
• During high-volume and critical service periods, be positioned at expo to actively control the quality, accuracy, presentation, and timing of every plate leaving the kitchen.
• Ensure every plate meets established standards before it reaches the guest, including proper preparation, temperature, doneness, seasoning, portion, presentation, accuracy, and completeness.
• Monitor ticket flow, pacing, and timing of service and communicate effectively with the line and Front of House.
• During lower-volume periods, actively participate in preparation, production, cleaning, organization, and other productive kitchen activities.
• Identify opportunities to reduce unnecessary labor during low-volume and off-peak periods while maintaining appropriate staffing and service standards.
• Adjust labor deployment, station assignments, and personal involvement according to business volume.
• Lead by example by contributing directly to the work while simultaneously directing and developing the team.

3. GUEST EXPERIENCE & ENGAGEMENT

The Shula’s Chef is expected to:

• Maintain a constant focus on guest satisfaction and the overall dining experience.
• Actively participate in pre-shift meetings, contributing culinary information, business updates, menu knowledge, quality expectations, and relevant service priorities.
• When operationally practical, conduct table visits to engage with guests, solicit feedback, and demonstrate culinary leadership and ownership of the dining experience.
• Respond promptly and professionally to guest concerns involving food quality or preparation.
• Work collaboratively with Front of House leadership to resolve guest concerns and recover service when necessary.
• Understand that the kitchen’s performance directly influences the guest’s perception of the entire restaurant.

4. FOOD QUALITY & PRESENTATION

The Shula’s Chef is expected to:

• Maintain consistent standards for preparation, cooking, seasoning, portioning, temperature, accuracy, and presentation.
• Ensure steaks, sides, sauces, garnishes, and other menu items are executed consistently to established standards.
• Conduct quality checks throughout service.
• Reject and correct food that does not meet established standards.
• Maintain consistency regardless of business volume or staffing challenges.

5. TEAM LEADERSHIP & WORK ENVIRONMENT

The Shula’s Chef is expected to:

• Lead by example through professionalism, work ethic, accountability, communication, and respect.
• Maintain a positive, healthy, respectful, and professional work environment.
• Provide clear direction and expectations to culinary team members.
• Coach, develop, recognize, and appropriately hold team members accountable.
• Address problems constructively and professionally.
• Promote teamwork and a strong partnership between Front and Back of House.

6. COMMUNICATION & RESPONSIVENESS

The Shula’s Chef is expected to:

• Maintain clear, timely, and professional communication with management and the culinary team.
• Respond to management emails, messages, requests, and other communications requiring a response within a reasonable timeframe.
• Communicate proactively regarding staffing, scheduling, operational concerns, product needs, guest issues, equipment problems, and other matters affecting the restaurant.
• Keep leadership informed of problems early enough for appropriate action to be taken.
• Clearly communicate priorities, expectations, changes, and standards to the culinary team.

7. ACCOUNTABILITY & OPERATIONAL STANDARDS

The Shula’s Chef is expected to:

• Take ownership of assigned responsibilities and follow through without requiring excessive supervision.
• Ensure the kitchen is properly prepared, staffed, stocked, organized, and ready for each service.
• Maintain high standards of food safety, sanitation, cleanliness, personal hygiene, and workplace safety.
• Assist with inventory, ordering, receiving, waste management, portion control, and food-cost management.
• Identify operational problems and bring forward solutions and recommendations.
• Support the Executive Chef and management team in achieving restaurant and property objectives.
• Maintain and exceed Shula's established culinary standards for all menu items.
• Continuously enhance and perfect both Shula's signature dishes and perennial guest favorites.
• Collaborate with the Corporate Chef, F&B Director, and Executive Chef to develop innovative seasonal side dishes, gaining buy-in from key stakeholders.
• Design and implement creative weekly specials with input from the Executive Chef, culinary and front-of-house teams.
• Develop and maintain standardized recipe cards for all menu items, ensuring consistency and quality.
• Train culinary and front-of-house teams on proper preparation, presentation, and service of Shula's menu.
• Conduct pre-game kitchen meetings daily with the Shula's General Manager to discuss operational plans and ensure smooth service.
• Oversee all aspects of Shula's kitchen operations, including scheduling, staffing, and inventory management.
• Utilize Hotel Effectiveness software to manage Shula's labor costs and optimize scheduling efficiency.
• Participate in Performance Management and Recognition programs to support the growth and development of the culinary team.
• Collaborate with the F&B Director to review and analyze Shula's Profit & Loss statements, identifying areas for improvement.
• Ensure adherence to all Hilton, Pyramid and Ecosure cleaning and safety standards.
• Drive marketing and promotional efforts for Shula's within the Hilton property.
• Actively engage with guests during service, ensuring exceptional dining experiences.
• Cultivate strong relationships with the Shula's General Manager, Corporate Chef, and other key stakeholders.
• Utilize Workday to manage Shula's team attendance and timekeeping.
• Ability to independently manage all kitchen operations during the Executive Chef's absence, including overseeing banquet events and breakfast and lunch service.

What are we looking for?

REQUIREMENTS:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation

• Experience in a high-volume, fast-paced restaurant environment, preferably within a steakhouse concept.
• Proven track record of culinary excellence and a commitment to high-quality standards.
• Strong leadership skills with the ability to motivate and develop a team.
• Excellent communication, interpersonal, and relationship-building skills.
• Proficient in menu planning, recipe development, and cost control.
• In-depth knowledge of food safety and sanitation regulations.
• Experience with scheduling and inventory management software preferred.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Must be able to stand for the duration of a shift.
• Engage the company culture
• Higher Purpose: Connect your work to something larger than yourself.
• Choice for the Positive: Approach challenges with a "can-do" attitude.
• Be a Contributor, not a competitor: Celebrate team wins and prioritize collaboration over individual achievement.
• Engagement: Actively engage with the team, share knowledge, and work towards shared goals.
• Nudge Instead of Judge: Be helpful by providing constructive feedback and support others through challenges.

PHYSICAL REQUIREMENTS:

Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours

• Sitting - Rare
• Walking, standing - Constant
• Climbing stairs - Rare
• Crouching/Bending/Stooping - Frequent
• Pushing/Pulling - Rare
• Stooping - Occasional
• Lifting and carrying - Frequent
• Reaching - Frequent
• Grasping - Frequent
• Talking - Constant
• Hearing - Constant
• Near Vision - Constant
• Far Vision - Constant
• Smell - Constant
• Travel - Rare

Compensation:

-

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.