Teams at Pyramid Global Hospitality

Prepares and presents cold foods including salads, charcuterie, garnishes, vegetable displays, and buffet or banquet items. Maintains food quality, portioning, sanitation, organization, and timely preparation according to menus and recipes. Monitors food lines, restocks preparation areas, reports safety concerns, attends meetings, and supports cross-training. The role requires collaboration with culinary teams and leadership during designated shifts.

Leads stewarding operations across a large resort’s kitchens, outlets, and banquet spaces. Oversees sanitation, cleanliness, supplies, equipment, inventory, scheduling, training, and team performance. Ensures compliance with health regulations, OSHA, and food safety standards while supporting culinary and event operations. Monitors costs, breakage, chemical usage, equipment maintenance, and staffing needs, and coordinates with resort leadership to maintain safe, organized, fully equipped back-of-house areas.

Operates dishwashing equipment and cleans kitchenware, cookware, and food-and-beverage areas. Maintains kitchen sanitation by washing, organizing, and inventorying supplies; removing trash; sweeping and mopping floors; cleaning equipment; polishing silver and copper; and supporting banquet and buffet setup. Reports unsafe conditions, maintains organized work areas, attends meetings, and performs additional assigned duties.