Executive Chef

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!

Welcome to the World of Whirlpool, a unique and innovative closed-market facility nestled in the heart of Chicago. Operating as a dedicated Training and Conference Center, our purpose revolves around supporting the Sales Enablement team for Whirlpool Corporation. Situated within our building, the 8th floor is transformed into a state-of-the-art showroom, featuring 11 fully functional kitchens. This remarkable space serves as a hands-on training ground for trade partners, including sales representatives from renowned companies such as Home Depot. In 2010, Whirlpool made a strategic decision to create its own showroom floor, eliminating the need to transport appliances to trade shows.

At Pyramid Global Hospitality, our role is pivotal in supporting this endeavor. We provide comprehensive hospitality services, including housekeeping, food and beverage offerings, meticulous event setups, and overall operational support. We take pride in our role as creators, seizing the opportunity to foster a heart connection in the training and sales process. Join us at the World of Whirlpool, where innovation meets hospitality, and where every detail is crafted to enhance the learning and sales experience.

We are looking for someone passionate about the culinary arts to lead our Culinary team with Benchmark | Pyramid Global Hospitality at the World of Whirlpool. This individual must be creative, motivated, and passionate about their talents in the kitchen!

The Executive Chef assumes overall leadership and strategic direction for all culinary operations and the Culinary Team, establishing and executing a shared vision for an exceptional, brand-centered dining experience. This includes menu innovation that highlights the client’s products and appliances, seasonal culinary programming, hands-on demonstrations, and alignment with brand objectives . Responsibilities include kitchen management, food preparation, quality control, financial performance, and team development—ensuring the highest standards of culinary excellence, guest satisfaction, and immersive brand engagement. The Executive Chef is responsible for all food service throughout the property, delivering optimal service while operating within predetermined budgetary limitations.

ESSENTIAL FUNCTIONS

• Provide leadership for all culinary operations with a focus on interactive, guest-facing experiences, including cooking demonstrations and chef involvement in product training sessions.

• Collaborate with the client to develop seasonal, brand-aligned menus that showcase culinary creativity while featuring specific products and appliances.

• Supervise the preparation and presentation of foods by chefs, cooks, and pantry personnel, ensuring all food items are executed to specification.

• Ensure the kitchen is prepared for timely service, and that all BEOs and client programming requirements are understood and executed flawlessly.

• Maintain consistent, high-quality standards for food, service, and sanitation across all culinary functions.

• Manage staffing, scheduling, and training for all kitchen areas, ensuring coverage and alignment with program demands.

• Oversee purchasing , inventory control, and vendor relationships; maintain adequate supplies while adhering to specifications and budgetary controls.

• Ensure proper sanitation, functionality of kitchen equipment, and adherence to safety and health standards.

• Monitor food costs, labor costs, and operational budgets, recommending and implementing improvements where necessary.

• Provide continuous training and professional development opportunities for culinary staff, fostering creativity, technical excellence, and brand understanding.
• Partner with the Planning Team and client representatives to deliver immersive brand experiences through food and beverage programming.

MARGINAL FUNCTIONS

• Inventory and creatively repurpose excess production for future use while maintaining quality standards.

• Inspect all equipment for proper maintenance and report deficiencies.

• Oversee quality of food service for employee cafeteria operations.

• Recover and properly store excess production from events.

• Perform other related duties as requested by the General Manager.

• Make profit/budget improvement recommendations to the General Manager.

• Practice safety standards and report unsafe conditions.

• Remain alert, courteous, and helpful to guests and client partners at all times .

ENVIRONMENT:

Work may be performed in small areas having a two-foot access: work entails varying conditions of noise levels, temperature illumination and air quality.

WORK SCHEDULE : Monday – Friday (minimal weekends based on client needs and business demands)

• Associate degree in culinary arts or equivalent apprenticeship.

• Minimum five years’ experience in a first-class hotel, resort, or high-profile culinary venue.

• Minimum three years’ experience managing a culinary team or professional kitchen.

• Strong background in interactive culinary experiences, chef demonstrations, or culinary training preferred.

• Meet local and state sanitation requirements.

• Knowledge of soups, sauces, butchery, and advanced cooking techniques.

• Advanced knife skills.

• Knowledge of menu preparation, ordering, and production organization.

• Ability to operate kitchen power equipment.

• Ability to transport, handle, and/or lift 100 lbs.

• Ability to effectively communicate in English (verbal and written).

*EEO Employer