Sous Chef-1

Pyramid Global Hospitality

32d•Onsite

About The Position

Pyramid Global Hospitality is seeking a Sous Chef to join the Culinary team at The Belgrove, a new 4-Diamond resort in West Palm Beach. This role requires a passionate and creative leader with extensive experience in high-volume professional kitchens and a culinary arts degree. The Sous Chef will assist the Executive Chef in daily food production, preparation, and presentation, ensuring a safe and sanitary work environment while maintaining profitable, high-quality products. This is an opportunity to develop culinary skills, mentor a team, and grow a career in a supportive and inspiring environment.

Requirements

College graduate in the culinary arts.
Familiar with basic and advanced cooking methods.
Must be able to work long hours, including weekends and holidays.
3+ years of experience as a cook in a high-volume professional kitchen.
Basic allergy knowledge.
Full knowledge of correct cooking temperatures of all vegetables and proteins.
Ability to provide cutting tools needed to perform the job and a calibrated food-grade thermometer.
Full knowledge of the state's health codes as well as Eco Sure food safety and health reports.
Active Food Handler's certification.
Strong organizational skills.
Must be able to work independently.
Able to be on your feet for long periods of time.
Able to lift at least 50 pounds.
At least 21 years of age.
A desire to exceed expectations.
An energetic personality.

Responsibilities

Attract, retain, and motivate the best culinary talent.
Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
Perform any function within the culinary department (cook, steward, etc.).
Conduct daily walk-throughs of the kitchen, making recommendations for corrections, repairs, cleanliness concerns, and improvements.
Conduct daily meetings with the team to ensure preparation and communicate pertinent information.
Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
Manage the finances of the department, analyze and control costs, and manage the budget to achieve a profitable operation.
Ensure thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
Work with the culinary team to ensure prep sheets are updated and properly used daily.
Guide the nightly cleaning of all kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the following day's service.
Assist the Executive Chef in the creation, costing, and implementation of seasonal menus and special menus.