Chef de Cuisine

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:

Welcome to OKANA Resort and Indoor WaterPark. Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, OKANA Resort & Indoor Water Park offers exceptional career opportunities. Conveniently situated with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet, OKANA provides a unique setting for a rewarding career journey. Shape your career in the heart of Oklahoma City at OKANA. Join us to contribute to our distinctive atmosphere and foster your personal and professional growth. Be a part of OKANA Resort & Indoor Water Park, where your career aspirations meet a world-class destination. #BMC-Okana

What you will have an opportunity to do:

SUMMARY

The Chef de Cuisine will lead daily kitchen operations for the assigned culinary outlet at OKANA Resort. This person will oversee food production, quality, presentation, sanitation, and service execution while supervising and developing culinary curators. Responsibilities include menu implementation, scheduling, inventory management, and food and labor cost control in partnership with culinary leadership. The OKANA Resort is part of Pyramid Global Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment to putting people first.

QUALIFICATIONS

High school diploma or equivalent required; culinary degree or formal training preferred.

Five years of progressive culinary experience in hotels or full-service restaurants preferred, including two years in a kitchen supervisory role.

Strong knowledge of cooking techniques, recipe execution, food safety, and allergen practices.

Ability to lead high-volume service, train curators, manage schedules, and control costs.

Ability to communicate clearly, read recipes, and use inventory and scheduling systems.

Food safety manager certification required or obtained within the resort's required timeframe.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Deliver consistent food quality and timely service; resolve guest concerns professionally and coordinate special dietary requests with the service team.

PEOPLE: Model Pyramid Global Hospitality's people-first values. Coach culinary curators, communicate expectations, and build a respectful, supportive kitchen culture.

WORK HABITS: Meet resort standards for attendance, punctuality, grooming, and work procedures; demonstrate accountability and prepare the team for each service.

PERSONAL DEVELOPMENT: Develop culinary and leadership skills; provide feedback, cross-training, and opportunities for curators to improve performance.

SAFETY AND SECURITY: Enforce safe equipment use and emergency procedures; report hazards, injuries, and equipment defects promptly and follow up on corrective actions.

FOOD/BEVERAGE PRESENTATION: Ensure dishes meet approved plating, portion, temperature, and presentation standards before leaving the kitchen.

FOOD/BEVERAGE PREPARATION: Maintain recipe consistency, proper cooking methods, and timely production; monitor waste, yields, and guest specifications.

SANITATION: Maintain safe receiving, storage, preparation, and holding practices; monitor sanitation records, cleaning schedules, and inspection readiness.

ESSENTIAL FUNCTIONS

Direct daily production, mise en place, line setup, and service in the assigned kitchen.

Supervise, schedule, train, and coach culinary curators; support hiring and performance reviews with culinary leadership and Human Resources.

Plan production and staffing based on occupancy, reservations, events, and business volume.

Inspect food quality, portions, presentation, and timing throughout service.

Implement approved menus, recipes, and specials; support menu development and costing.

Monitor food and labor costs, inventory, purchasing, product rotation, and waste.

Coordinate with service, stewarding, and banquet teams to support smooth operations.

Oversee allergen communication and special dietary requests using approved procedures.

Maintain food safety records, temperature logs, cleaning standards, and inspection readiness.

Ensure safe kitchen equipment operation; report maintenance needs and unsafe conditions.

Lead shift briefings, communicate priorities, and address operational or guest concerns.

Perform hands-on cooking and other duties as assigned by culinary leadership.

PHYSICAL REQUIREMENTS

SITTING: Occasionally. Scheduling, inventory review, and administrative work.

STANDING/WALKING: Constantly. Kitchen floors, service areas, storage rooms, and stairs.

CROUCHING/KNEELING/STOOPING: Frequently. Access supplies, inspect stations, and clean.

TWISTING/BALANCING: Frequently. Prepare food and safely move supplies near equipment.

CLIMBING: Occasionally. Stairs and approved step ladders.

REACHING: Frequently. Retrieve supplies and work at cooking and preparation stations.

HANDLING/GRASPING: Constantly. Knives, utensils, food, plates, pans, and equipment.

FINGERING/FEELING: Frequently. Food preparation and computer or equipment controls.

PUSHING/PULLING: Frequently. Move stocked carts and racks using safe procedures.

LIFTING/CARRYING: Frequently. Supplies and equipment up to 50 lbs.; use assistance or appropriate equipment for heavier loads.

USE OF SENSES

TALKING/HEARING IN PERSON: Constantly. Communicate with guests and curators during service.

TALKING/HEARING ON TELEPHONE: Occasionally. Coordinate operations and supplier needs.

NEAR/FAR VISION: Frequently. Review recipes, inspect food, and safely operate equipment.

DEPTH PERCEPTION/FULL FIELD VISION: Frequently. Navigate kitchen and storage areas.

COLOR VISION: Frequently. Evaluate food quality, doneness, and presentation.

SMELL/TASTE: Frequently. Assess food quality, seasoning, and consistency.

MENTAL REQUIREMENTS

INTERACTION WITH OTHERS/COMMUNICATION SKILLS: Constantly. Lead teams, provide feedback, coordinate service, and professionally resolve difficult situations.

DEADLINES/SHIFT WORK/OVERTIME: Frequently. Meet service deadli