Executive Sous Chef (Task Force)

Executive Sous Chef

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.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Cond Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

Welcome to The Colony Hotel in the picturesque setting of Maine, proudly part of the Pyramid Global Hospitality portfolio. Offering 140 charming guest rooms and 10,000 sq ft of versatile meeting space, The Colony Hotel is more than just a place to stayit's a coastal retreat that seamlessly integrates comfort with career opportunities. Nestled along the scenic coastline of Maine, The Colony Hotel embodies the work culture fostered by Pyramid Global Hospitality, where professional growth and seizing opportunities take center stage. As a member of the Pyramid Global team, you'll enjoy benefits such as a 401k with a company match and recognition programs tailored to celebrate your achievements. Join us at The Colony Hotel, where your pathway to a fulfilling career is guided by an excellent People First Culture. It's about being part of a professional team that understands the unique charm of Maine while supporting your individual career journey. Welcome to a professional environment within Pyramid Global Hospitality that encourages your personal and professional development amidst the coastal beauty of Maine!

The Executive Sous Chef is responsible for planning and directing the food preparation in the kitchens. In addition, the Executive Sous Chef is responsible for ensuring that product quality and service standards are met and that optimum dining service is provided to hotel guests. The key responsibilities include but are not limited to:

• Assist the Executive Chef in the management of the kitchen staff
• Demonstrated experience in menu development, food costing, and kitchen management
• Planning, scheduling, and organizing staff to ensure proper coverage
• Communicate and enforce policies and procedures
• Conduct pre-shift meetings, review and communicate all information pertinent to the day's activities
• Prepare requisitions for supplies and food items
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness
• Monitor food quality, presentation, and consistency to ensure compliance with established standards
• Ensure adherence to all health, safety, and sanitation regulations and company policies
• Assist with inventory management, purchasing, and cost control initiatives to meet departmental goals
• Support the development, coaching, and performance management of culinary team members
• Ensure that all staff are properly trained and that they have the tools to effectively carry out their daily tasks
• Maintain sanitation and cleanliness standards
• Ensure prompt response and follow up to staff and guests' needs alike
• Collaborate with other departments to ensure seamless execution of hotel events, banquets, and daily operations
• Promote teamwork and motivation through daily communication
• Serve as the culinary leader in the absence of the Executive Chef and ensure smooth operation of all kitchen functions

Qualifications:

• Minimum of 3 to 5 years' experience as a Sous Chef
• Minimum of 2 years supervisory experience
• Experience in managing high-end operations preferred
• Culinary Degree preferred
• Demonstrated leadership abilities required
• Must have superior communication and organizational skills
• Strong knowledge of food safety, sanitation, and labor management practices
• Ability to thrive in a fast-paced, high-volume luxury hospitality environment

Task Force roles are classified as temporary, full-time positions. Temporary employees are not eligible for medical, dental, life insurance, paid time off, retirement savings plans, or bonus programs.

Compensation: Task Force assignments are compensated on a weekly rate basis and paid biweekly or in accordance with the property's payroll schedule. Compensation is determined based on role level, scope, location, and assignment complexity. The pay range for this position is $1,200-$1,600 per week, depending on assignment level. Actual compensation will be confirmed at the time of assignment.

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. 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.