Executive Sous Chef

Pyramid Global Hospitality

36d•$88,000 - $88,000

About The Position

Welcome to InterContinental Seattle Bellevue, a distinguished addition to Pyramid Global Hospitality and a beacon of modern luxury in the heart of downtown Bellevue. Anchored within Avenue Bellevue, a premier lifestyle destination featuring luxury residences, our hotel offers 208 elegantly appointed guest rooms and 12,000 square feet of refined meeting and event space. Designed by internationally acclaimed Hirsch Bedner Associates, every detail reflects sophistication, innovation, and a true sense of place. At InterContinental Seattle Bellevue, we pride ourselves on a culture of excellence that celebrates people, nurtures growth, and delivers authentic service. Candidates will have the opportunity to build their careers with a premier luxury hotel brand, where every role contributes to creating unforgettable guest experiences. Whether your passion lies in guest services, culinary arts, or event management, joining our team means becoming part of an environment that is dynamic, supportive, and deeply committed to your professional success. Here, you will have the opportunity to make a lasting impact while working in a setting that embodies the best of Bellevue’s luxury landscape. What’s on the menu for your next career move? As our new Executive Sous Chef, you could be leading the charge to ensure our guests enjoy a truly memorable experience. We are looking for an Executive Sous Chef to maintain and improve our culinary operations – through supervising the daily functions of the department, providing support and coaching to the culinary team, and working to cultivate a stellar guest experience.

Requirements

Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.
Service oriented style with professional presentation skills.
Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
Must have excellent organizational, interpersonal, and administrative skills.
Experience implementing new F&B concepts.
Clear concise written and verbal communication skills in English.

Nice To Haves

Previous hotel pre-opening experience preferred, but not required.

Responsibilities

Plan production of meals for the restaurant, in-room dining, the bar, and banquets.
Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.
Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed.
Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.
Develop recipes for and suggest methods and procedures to culinary team if needed.
Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues.
Act as Executive Chef in their absence.
Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of the Executive Chef in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.).
Directs and participates in preparing and producing food items.
Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards.
Collaborate with Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
Ensure that all culinary receive appropriate rest periods and meal periods when needed.
Oversee monthly inventory of food items.
Assist Executive Chef in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages.
Attend and participate in weekly kitchen financial meeting with culinary managers.
Attend and participate in all kitchen and culinary related meetings.
Attend and participate in quarterly Leadership Meeting with all managers (when needed).

Benefits

For Full-Time Associates, we offer:
- Medical, Dental, Vision, Disability, & Life Insurance
- 401(k) Plan
- Paid Time Off: 2.15 hours for every 40 hours worked (14 days)
- 7 Paid Holidays and 2 Personal Days
For Part-Time Associates, we offer:
- 401(k) Plan
- Sick Time: Accrue 1 hour for every 30 hours worked
Your financial well-being:
- Competitive Salary
- Competitive Matching 401K
- Basic Life and Accidental Dismemberment Insurance
- Basic Long-Term Disability Insurance
- Life Insurance buy-ups
Your/your family’s health care:
- Medical (we offer four plans through United Healthcare), dental, and vision insurance – available to you on the first of the month after your start date
- Health Savings Account
- Healthcare Flexible Saving Account
- Supplemental Medical Insurance including Accident Insurance, Critical Illness, and Hospitality Indemnity
- Supplemental Short-Term Disability Insurance
- Employee Assistance Program
- Pet Insurance
Your time off:
- Hotel Discount Program (you will have access to Pyramid’s as well as IHG’s hotel networks)
- Paid Time Off
- Paid Holidays
Your day-to-day:
- Commuter benefits or free onsite parking
- Delicious free shift meal at our employee cafeteria
- Stellar back-of-house facilities
- Support, training, and mentorship from management
- Employee Recognition Programs
- Career growth opportunities