Executive Sous Chef

Pyramid Global Hospitality

14d•Onsite

About The Position

We are looking for a leader and someone passionate about the culinary arts to join our culinary team as an Executive Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Executive Sous Chef oversees the banquet kitchen and supports the planning and execution of daily production across all hotel kitchens. This role ensures the preparation and presentation of high‑quality food in a safe, sanitary environment that meets all regulatory standards while maintaining profitability and competitive excellence.

Requirements

The Sous Chef would ideally be a college graduate in the culinary arts.
Be familiar with basic and advance cooking method.
Must be able to work long hours including weekends and holidays.
Have a 3+ years’ experience as a cook in a high volume professional kitchen
Must have basic allergy knowledge
Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
Active Food handler’s certification
Requires strong organizational skills
Must be able to work independently
Able to be on your feet for long periods of time
Able to lift at least 50 pounds
At least 21 years of age
Have a desire to exceed expectations
An energetic personality

Responsibilities

Attract, retain, and motivate the best culinary talent.
Oversee banquet kitchen.
Will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.
May be required to perform any function within the culinary department (cook, steward, etc.)
Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information.
Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team.
Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation.
Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency.
Work with culinary team to ensure prep sheets are updated and being properly used daily.
Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service.
Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus.