Executive Sous Chef

Pyramid Global Hospitality•Stevenson, WA

22h•Onsite

About The Position

Pyramid Global Hospitality is a company that prioritizes its employees, fostering a supportive and inclusive work environment that promotes diversity, growth, development, and wellbeing. Their 'People First' culture is evident in their employee development programs, comprehensive benefits, and commitment to building meaningful relationships. They offer health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays. The company also provides ongoing training and development opportunities across its over 230 properties worldwide. Skamania Lodge, a Pacific Northwest resort spanning 175 acres, features treehouses, glamping, golf, ziplining, a spa, and multiple restaurants, along with over 22,000 sq. ft. of event space. The Executive Sous Chef role is a critical leadership position overseeing daily culinary operations within this full-service lodge. This role supports the Executive Chef in ensuring high-quality, consistent food across all outlets, including the restaurant, lounge, banquets, and events. The ideal candidate will excel in a fast-paced, guest-focused environment, demonstrating strong leadership, organization, and culinary expertise with a focus on seasonal and regionally inspired cuisine.

Requirements

Minimum of 3–5 years of progressive culinary leadership experience in a hotel, resort, or lodge setting
Strong background in both à la carte and banquet/event execution
Proven leadership skills with the ability to motivate and develop teams
Solid understanding of food cost control, labor management, and kitchen operations
Excellent organizational, communication, and problem-solving skills
Ability to work flexible hours, including evenings, weekends, and holidays
Ability to obtain a Washington State Food Handler’s Card
Ability to stand for extended periods and lift up to 50 lb

Nice To Haves

Knowledge of seasonal, regional, and sustainable food practices preferred
Culinary degree or equivalent experience preferred

Responsibilities

Support the Executive Chef in all aspects of kitchen operations, including restaurant service, banquets, and special events
Lead and inspire the culinary team to deliver exceptional food quality, presentation, and consistency
Supervise, train, and develop kitchen staff, fostering a culture of accountability, teamwork, and continuous improvement
Ensure proper execution of menus that reflect seasonal availability and lodge-style dining concepts
Maintain high standards of cleanliness, sanitation, and organization in compliance with all health and safety regulations
Manage daily production, prep lists, and line execution to ensure efficient service periods
Assist with inventory management, ordering, and cost control to meet financial goals and minimize waste
Collaborate with front-of-house leadership to ensure seamless guest experiences
Step in as acting leader in the absence of the Executive Chef