Executive Sous Chef

Pyramid Global Hospitality

1d•$70,000 - $70,000

About The Position

Executive Sous Chef Dellshire Resort | Opening Spring 2026 Where imagination, wonder, and togetherness come to life in extraordinary style. Shape your success in a place built for unforgettable experiences. At Dellshire Resort - a world-class, medieval-inspired destination where technology meets timeless adventure - you’ll join a team dedicated to awakening imagination, wonder, and connection. The Executive Sous Chef is responsible for supporting the Director of Culinary in the leadership, coordination, and daily execution of all culinary operations across Dellshire Resort, including restaurants, banquets, catering, pool outlets, and special events. This role ensures consistent food quality, operational efficiency, food safety compliance, and team development across all kitchen environments. The Executive Sous Chef serves as a hands-on leader, working alongside the culinary team on the line when needed, mentoring team members, and maintaining high culinary standards while supporting a collaborative and positive kitchen culture.

Requirements

Previous experience as a Sous Chef or Executive Sous Chef in a hotel, resort, or high-volume culinary operation preferred.
Experience overseeing multiple outlets and banquet operations strongly preferred.
Strong leadership, organizational, and communication skills.
Knowledge of food cost controls, inventory management, and kitchen operations.
Culinary degree or equivalent experience preferred.
ServSafe Certification (or ability to obtain).
Ability to work in a fast-paced, high-pressure environment.
Strong problem-solving skills and attention to detail.

Responsibilities

Assist the Director of Culinary in overseeing culinary operations across all resort outlets, including restaurants, banquets, and special events.
Provide leadership and direction to culinary team members, including supervisors, cooks, and stewards.
Work on the line as needed to support service periods, high-volume operations, and staffing needs.
Ensure consistency in food quality, presentation, and portion standards across all outlets.
Support menu execution, recipe adherence, and food production planning.
Assist with scheduling, labor management, and productivity standards.
Monitor food costs, waste, and inventory levels to support financial goals.
Ensure compliance with all health, sanitation, and food safety regulations.
Assist with ordering, receiving, and inventory management of food products.
Train, coach, and develop culinary team members to improve skills and performance.
Support banquet and catering execution, including large-scale events and group functions.
Maintain a clean, organized, and safe kitchen environment.
Collaborate with Food & Beverage leadership to ensure seamless guest experiences.
Uphold Dellshire Resort standards, culture, and service expectations at all times.