Sous Chef

Pyramid Global Hospitality

18d

About The Position

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 Sous Chef assists in leading daily kitchen operations across assigned outlets within the Dellshire Resort, ensuring high standards of food quality, presentation, and consistency. This position plays a hands-on leadership role in supervising culinary staff, coordinating production, and maintaining a safe, organized, and professional kitchen environment. The Sous Chef supports the Director of Culinary in upholding Dellshire Resort’s culinary excellence while mentoring team members and contributing to an exceptional guest dining experience.

Requirements

Degree or certification in Culinary Arts preferred; equivalent experience accepted.
Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or lead cook position.
Strong knowledge of cooking techniques, kitchen operations, and sanitation practices.
Proven ability to supervise and motivate a team in a high-volume or resort environment.
Excellent communication, time management, and organizational skills.
Demonstrated creativity and passion for food presentation and guest satisfaction.
Proficiency in Microsoft Office and familiarity with POS and inventory systems.
ServSafe certification or equivalent food safety qualification required.
Flexible availability including mornings, evenings, weekends, and holidays based on resort operations.

Responsibilities

Assist in managing day-to-day kitchen operations, including prep, production, and service for assigned restaurant or banquet area.
Supervise and support cooks and stewards, ensuring adherence to recipes, portion control, and quality standards.
Ensure proper food handling, sanitation, and safety compliance in accordance with health regulations and resort policies.
Monitor and maintain cleanliness and organization of all kitchen and storage areas.
Collaborate with the Executive Sous Chef and Executive Chef to develop menus, specials, and banquet offerings.
Oversee the proper rotation, labeling, and storage of food products to ensure freshness and prevent waste.
Maintain labor efficiency and assist in scheduling based on business demands.
Train, coach, and mentor culinary team members to enhance skills, consistency, and performance.
Conduct daily line checks and ensure readiness for service.
Assist with inventory management, purchasing, and cost control efforts.
Participate in menu tastings, culinary meetings, and event planning sessions.
Lead by example, promoting teamwork, professionalism, and accountability throughout the kitchen.
Serve as acting kitchen lead in the absence of the Director of Culinary.