Lead Cook - Lightburn's

About Pyramid Global Hospitality

Welcome to Pyramid Global Hospitality, where 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!

Moments away from the rest of the world, but a world away from it all, Stonewall Resort is a truly unique lakeside destination for vacations, meetings, weddings, reunions, and romantic getaways. Our rustic yet elegant Adirondack-style lodge and spectacular cottage collection is perched alongside quiet lake waters and the Arnold Palmer Signature Golf Course, while surrounded by 1,900 picture-perfect, “Close to Nature” park acres.

The Lead Cook is responsible for preparing hot and cold foods and all prep. Additional duties include developing less skilled positions. Comply with all sanitation standards.

• Meet with department supervisors daily to review staffing, food requirements, and special events.
• Produce accurate quantities of food, following the recipes and philosophies of Stonewall Resort.
• Follow production sheets.
• Use products to their full potential, minimizing waste and using proper food rotation principles.
• Inventory par stocks and order appropriate quantities of food for upcoming business.
• Produce Inventory Reports monthly on the 1st of the month.
• Report inventory to Executive Chef.
• Oversee all production pertaining to shift on duty.
• Communicate effectively with peers and supervisors.
• Flexibility in dealing with business levels and front of house.
• Manage special requests and complaints.
• Coordinate special events with Front of House Management.
• Comply with all sanitation standards and health department regulations as outlined in training manual.
• Must be trained and able to follow the policies and procedures of Local health code regulations and Benchmarks Internal Sanitation Audit.
• Must have knowledge of proper use and follow correct procedure for chemical usage in the kitchen.
• Assist in the training of new employees by utilizing the 90‑day training checklist.
• Must be at station in uniform ready to work at the time shift starts.
• Must comply with grooming standards as outlined in Employee Handbook and training manual for kitchen employees, hair must be restrained and there is no jewelry allowed.
• Must wear proper uniform as provided by Stonewall Resort at all times.
• Must wear black, non‑skid type shoes provided by employee.
• Must leave work area clean and sanitized at end of each shift.
• Conduct the policies and procedures of Stonewall Resort and Benchmark Hospitality International while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.
• Follow safety procedures to ensure a safe working environment.
• Provide assistance in other job classification as determined necessary by immediate superior.

• Must be skilled in the preparation of vegetables, meats and fish.
• Must have knowledge of buffet preparations, line cooking, soups…