Sous Chef

About the role

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.

What you will have an opportunity to do

The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Your Role

• Help attract, develop, and retain top culinary talent while fostering a positive team culture.
• Support daily ordering and inventory management in the absence of the Executive Chef, using established par levels for outlets, employee dining, and banquets.
• Assist with various culinary operations as needed, including cooking, stewarding, and other kitchen support functions.
• Participate in regular kitchen walkthroughs to help identify opportunities for maintenance, cleanliness, safety, and operational improvements.
• Lead or support daily team briefings to ensure preparedness and effective communication.
• Represent the culinary team at departmental and leadership meetings, including F&B, BEO, and safety meetings.
• Serve as a positive role model by demonstrating professionalism, teamwork, and culinary excellence.
• Assist in managing departmental expenses and identifying opportunities to support budget and profitability goals.
• Maintain a strong understanding of food allergies and dietary restrictions to help ensure an exceptional and safe guest experience.
• Partner with the culinary team to keep prep sheets current and support their consistent use.
• Help oversee kitchen closing procedures and collaborate with stewarding teams to maintain a clean and organized work environment.
• Assist the Executive Chef with menu development, recipe costing, seasonal updates, and special culinary offerings.

What are we looking for?

• Be familiar with basic and advance cooking methods.
• Flexibility with availability, especially weekends and holidays.
• Experience as a cook in a high volume professional kitchen
• Working knowledge of food allergies, dietary restrictions, and food safety practices.
• Understanding of proper cooking temperatures, knife skills, and safe food handling procedures.
• Knowledge of health regulations and food safety standards.
• Current Food Handler Certification or ability to obtain one upon hire.
• Strong organizational and time management skills.
• Ability to work independently as well as collaboratively within a team environment.
• Comfortable standing and moving throughout a shift in a fast-paced kitchen setting.
• Ability to safely lift and carry up to 50 pounds with or without reasonable accommodation.
• Passion for delivering exceptional food quality and guest experiences.
• Positive attitude, strong work ethic, and enthusiasm for the culinary profession.

Compensation

$60000

• $65000

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.