Sous Chef- Temporary/Seasonal
About The Position
Pyramid Global Hospitality is seeking a Temporary Sous Chef to support the culinary team at the Virginia Guesthouse through the busy fall season. The role assists the Executive Chef and culinary leadership with daily kitchen operations, food quality, food safety, and supervision of kitchen team members. The Sous Chef helps plan and execute daily food production, preparation, and presentation in a safe, sanitary environment that meets applicable standards and regulations while supporting a profitable operation. The position involves overseeing and supporting cooks, stewards, and other kitchen staff; maintaining food quality, presentation, and consistency; and contributing to inventory, ordering, receiving, cost control, training, menu development, and food service across banquets, restaurants, and catering. The Sous Chef may perform any culinary department function, including cooking and stewarding, and represents the culinary team in operational meetings. This is a temporary/seasonal role running immediately through November 2026.
Requirements
- At least 3 years of experience as a cook in a high-volume professional kitchen.
- Active food handler certification.
- Basic knowledge of food allergies.
- Knowledge of basic and advanced cooking methods.
- Knowledge of correct cooking temperatures for vegetables and proteins.
- Knowledge of applicable state health codes and the EcoSure food safety and health report.
- Strong organizational skills.
- Ability to work independently.
- Ability to work long hours, including weekends and holidays.
- Ability to stand for long periods.
- Ability to lift at least 50 pounds.
- Must be at least 21 years of age.
- Desire to exceed expectations and an energetic personality.
Nice To Haves
- College graduate in the culinary arts.
Responsibilities
- Assist with daily kitchen operations and the planning and execution of daily food production, preparation, and presentation.
- Supervise and support cooks, stewards, and other kitchen staff.
- Ensure food quality, presentation, and consistency meet brand standards.
- Maintain compliance with food safety, sanitation, health regulations, and applicable state health codes.
- Assist with inventory control, ordering, and receiving.
- Train, coach, and develop culinary team members.
- Monitor labor and food costs, manage the department budget, and support operational efficiency and profitability.
- Support banquet, restaurant, and catering functions as needed.
- Conduct daily kitchen walkthroughs and recommend corrections, repairs, cleanliness improvements, or other actions.
- Hold daily team meetings to support preparation and communicate relevant information.
- Attend weekly food and beverage, BEO, and leadership meetings, as well as monthly safety meetings, representing the culinary team.
- Ensure prep sheets are updated and used properly each day.
- Guide nightly cleaning of kitchen areas and follow up with the evening stewarding crew to ensure the dish area is clean and organized for the next day's service.
- Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
- Apply knowledge of food allergens and respond to guests with food allergies with a high sense of urgency.
- Perform functions throughout the culinary department, including cooking and stewarding, as required.
- Provide the cutting tools needed to perform the job and use a calibrated food-grade thermometer.
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
