Executive Sous Chef

Pyramid Global Hospitality

About The Position

The Executive Sous Chef works directly with the Executive Chef and assumes responsibility for culinary operations in the Executive Chef’s absence. The role oversees daily culinary functions, supports and guides the culinary team, and helps deliver a positive guest experience. It supports senior leadership with key management responsibilities and serves as a liaison between culinary and other hotel departments. The Executive Sous Chef develops and implements creative menus that meet brand standards, plans and coordinates special events, and manages hourly kitchen employees, including scheduling, payroll, training, coaching, evaluation, and hiring. The role monitors food production, ordering, costs, quality, and consistency; maintains kitchen safety and sanitation; and facilitates departmental meetings, training, and goal setting. The position reports directly to the Executive Chef. At Arlo Wynwood, the culinary operation serves a destination restaurant, three bars, a café, a rooftop pool and bar, and meeting and event spaces. The property is part of Pyramid Global Hospitality and has 217 guest rooms and 14,000 square feet of meeting and event space.

Requirements

Seven to ten years of experience in a professional kitchen with multiple outlets, demonstrating career progression.
ServeSafe certification or equivalent.
Ability to maintain all government-required licenses, certificates, and permits.
Ability to work varied shifts, including mornings, evenings, weekends, and holidays, with a flexible schedule.
Hearing, visual, and sensory abilities to observe and detect emergency situations.
Ability to distinguish product, taste, texture, temperature, presentation, and preparation.
Strong communication and leadership skills, including the ability to motivate teams to produce consistently great food.
Professional appearance and manner, good character, and ability to work in a fast-paced team.
Positive, honest, self-motivated, and energetic work ethic; able to work effectively under pressure in busy, high-energy environments.
Ability to work independently and as part of a team and to lead others.
Passion for good food, local ingredients, and quality customer experiences.
Excellent knife skills, strong work ethic, and professional demeanor.
Strong administrative capabilities, including experience with Outlook, Microsoft Office, online platforms, and payroll processing.
Solid track record of success demonstrating an upward career path.
Must enjoy working with food and people.

Nice To Haves

Culinary certificate or degree from an accredited culinary agency.
Familiarity with the region and its food landscape.
Ability to deliver and exceed the expectations of a highly demanding clientele.

Responsibilities

Interact with guests to obtain feedback on product quality and service, respond to guest problems and complaints, and follow up to ensure guest satisfaction.
Support exceptional dining experiences through professional service, consistent food quality, and attention to guest feedback and needs.
Monitor daily culinary operations, food production, ordering, food stock levels, costs, quality, consistency, and financial performance.
Ensure recipes and product yields are accurately costed and regularly reviewed; follow standard recipe cards, control portions, and minimize waste.
Plan creative menus and food preparation for each outlet, including banquets, in line with brand standards and market needs.
Plan, coordinate, and implement special events.
Manage hourly kitchen employees, including scheduling, payroll, training, coaching, evaluation, hiring, and fair administration of time off and annual leave.
Coach and counsel employees in a timely manner and in accordance with company policy; promote morale, employee engagement, and a positive, motivated team culture.
Assume responsibility for the entire culinary operation in the Executive Chef’s absence and make recommendations regarding succession planning.
Ensure kitchen employees maintain clean, presentable uniforms and that food preparation equipment is used safely, cleaned, and maintained properly.
Maintain and update culinary operations manuals, initiate maintenance reports and work orders, and follow up on action items.
Ensure the culinary department follows company policies and procedures, adheres to operational budgets, and meets operational deadlines.
Ensure food products received meet required standards and are stored and rotated correctly.
Maintain proper safety and sanitation throughout kitchen facilities and equipment, and support a positive food safety culture through education and collaboration.
Work collaboratively with food and beverage staff and other departments to support food safety compliance and reduce company liability and risk.
Support employee health and wellness processes, including exclusions for ill employees and return-to-work restrictions, in coordination with key stakeholders.
Organize and facilitate departmental meetings, training, and goal setting; communicate departmental goals to executive leadership in support of property goals.
Develop collaborative relationships with support departments, including Sales, Security, Front Office, Food and Beverage, and Executive Offices.
Foster management practices focused on guest service, employee relations, cooperation, financial responsibility, and asset management.
Handle accounting, payroll, and employee relations matters in compliance with company policy.
Stay informed about food and product trends, new technology in the hotel industry, and opportunities to improve guest experiences and procedures.
Perform other functions as needed.