Sous Chef- Temporary/Seasonal

About the company

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

About the property

Opening in April 2026, the Virginia Guesthouse is a 214-room hotel featuring 25,000 square feet of conference and event space located on the beautiful Grounds of the University of Virginia. Making its debut in the spirited WAHOO community, the Guesthouse will offer a vibrant and inspiring setting for guests, conference attendees, faculty, and students alike.

About the role

We are seeking a talented and motivated Temporary Sous Chef to support our culinary team through the busy fall season. This role will assist the Executive Chef and leadership culinary team in overseeing daily kitchen operations, ensuring exceptional food quality, maintaining food safety standards, and leading kitchen team members in delivering an outstanding guest experience.

Responsibilities

• Assist with daily kitchen operations
• Supervise and support cooks, stewards, and kitchen staff
• Ensure food quality, presentation, and consistency meet brand standards
• Maintain compliance with all food safety, sanitation, and health regulations
• Assist with inventory control, ordering, and receiving
• Help train, coach, and develop culinary team members
• Monitor labor and food costs while maintaining operational efficiency
• Support banquet, restaurant, and catering functions as needed
• Foster a positive, team-oriented work environment

The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

• Perform any function within the culinary department (cook, steward, etc.) as required
• Conduct daily walk-throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns, and improvements
• Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings, and represent the culinary team
• Serve as the example that the culinary team follows
• Manage the finances of the department, analyze and control costs, and manage the budget to achieve a profitable operation
• Maintain thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency
• Work with the culinary team to ensure prep sheets are updated and being properly used daily
• Guide the nightly cleaning of all kitchen areas, follow up with PM stewarding crew to ensure 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

Requirements

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

Pay

$1,500 per week

Schedule

Temporary/seasonal role, immediate through November 2026