Sous Chef - Dawn Manor

Pyramid Global Hospitality

12d•Onsite

About The Position

The Sous Chef at Dawn Manor plays a key leadership role within the culinary team, supporting the Executive Sous Chef in overseeing daily kitchen operations, food quality, team development, and operational excellence. This position is responsible for maintaining culinary standards, ensuring consistency in food preparation and presentation, supporting labor and cost controls, and fostering a positive and collaborative kitchen culture. The Sous Chef assists in leading all culinary operations for Dawn Manor while helping create elevated dining experiences that align with Dellshire Resort’s commitment to immersive hospitality, exceptional service, and memorable guest experiences.

Requirements

Minimum of three (3) years of culinary leadership experience in a high-volume restaurant, hotel, resort, or upscale dining environment preferred
Previous Sous Chef experience strongly preferred
Strong knowledge of food preparation techniques, kitchen operations, sanitation, and safety procedures
Ability to lead and motivate a diverse culinary team in a fast-paced environment
Excellent communication, leadership, and organizational skills
Strong attention to detail and commitment to quality standards
Ability to multitask and adapt in a high-energy hospitality environment
Knowledge of inventory control, food cost management, and labor management preferred
ServSafe Certification required or ability to obtain within 30 days of hire date
Flexible schedule including mornings, evenings, weekends, holidays, and operational needs

Responsibilities

Assist the Executive Sous Chef in overseeing all day-to-day kitchen operations
Supervise and support culinary Realm Keepers during all shifts
Ensure all food is prepared and presented according to recipe, quality, and presentation standards
Maintain consistency, portion control, and food quality throughout all meal periods
Assist with scheduling, labor management, and productivity goals
Train, coach, and mentor culinary team members on procedures, culinary techniques, safety, and service standards
Ensure compliance with all local health department regulations, food safety standards, and sanitation procedures
Monitor food storage, rotation, labeling, and temperature logs
Assist with inventory management, ordering, and minimizing waste
Support banquet, restaurant, outlet, and special event culinary operations as needed
Work closely with Front of House leadership to ensure seamless guest experiences
Maintain a clean, organized, and safe kitchen environment
Assist in menu execution, recipe adherence, and seasonal culinary initiatives
Address and resolve kitchen operational challenges in a professional and timely manner
Lead by example while promoting teamwork, accountability, and professionalism
Participate in hiring, onboarding, coaching, and performance management of culinary team members
Perform additional duties as assigned by leadership