Exec Sous Chef

About the role

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

Responsibilities

• Plan production of meals for the restaurant, in-room dining, the bar, and banquets.
• Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.
• Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed.
• Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.
• Develop recipes for and suggest methods and procedures to culinary team if needed.
• Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues.
• Act as Executive Chef in their absence.
• Collaborate with Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
• Ensure that all culinary receive appropriate rest periods and meal periods when needed.
• Absorb and implement new F&B concepts and standards.

Requirements

• Demonstrated ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds.
• Service oriented style with professional presentation skills.
• Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
• Previous hotel experience preferred but not required.
• Must have excellent organizational, interpersonal, and administrative skills.

Qualifications

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.